What does Anchovy Bread I consist of?

Slices of white bread spread with a mixture of 100 g butter and 6 finely grated, cleaned anchovies. For garnish, 2 hard-boiled egg yolks rubbed with 1 dessert spoon of oil or cream and 1 tablespoon of finely chopped parsley are used, along with finely cut anchovy, laid alternately on the slices.

How do you make the egg garnish?

Boil the eggs hard, rub the yolks smooth with oil or cream, and stir in finely chopped parsley. The mixture is laid on the bread slices alternately with strips of finely cut anchovy.

How long does it take, and how many does it serve?

The recipe is intended for 4 servings and takes around 25 minutes in total, including hard-boiling the eggs.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 5, in the chapter on hot and cold small dishes – open sandwiches and canapés.

Anchovy Bread I

Name: Anchovy Bread I
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 slices pan-baked white bread; 100 g butter (room temperature); 6 pcs anchovy fillets (cleaned); 2 pcs hard-boiled egg yolks; 2 tsp oil or cream; 1 tbsp parsley (finely chopped); 4 pcs anchovy fillets (for garnish, finely cut)

Anchovy Bread I from Erken 1914: slices of white bread spread with 100 g butter creamed with 6 mashed anchovies, garnished alternately with 2 hard-boiled egg yolks rubbed with oil or cream and parsley, and with finely cut anchovy.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 5 (falt i det fri)

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About the dish

The first of Erken's two anchovy breads in the chapter "Varme og kolde smaaretter" (Hot and Cold Small Dishes) (1914). "Loaf" is a pan-baked wheat bread.

How to make it

1
Anchovy butter
Cream the butter soft and mix in the cleaned anchovies, finely mashed. Spread the mixture on the bread slices.
2
Egg yolk cream
Rub the hard-boiled egg yolks smooth with the oil or cream and stir in finely chopped parsley.
3
Garnish
Garnish the bread slices alternately with the egg yolk mixture and finely cut anchovy.

Changes from the original

"Loaf" is rendered as pan-baked white bread, "dessert spoon" as 2 tsp, and "eggeblommer" as egg yolks. The number of bread slices is estimated.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 5) → 1949 (korrekturlest, s. 9)~57% av teksten endretfjernetlagt til

~~Loaf 100~~ Loff ioo gr. smør 6 ansjos 2 ~~eggeblommer 1 dessertske olje eller fløte 1 spiseske persille. Smørret~~ eggeplommer Smøret røres med de rensede, fint ~~utgnedne~~ utgnidde ansjos, smøres ~~paa skiver av loafen.~~ på franskbrødskiver. De ~~haardkokte eggeblommer gnides~~ hårdkokte eggeplommer gnis fine med oljen eller fløten, irøres finhakket persille. Hermed pyntes ~~brødskiverne~~ brødskivene vekselvis med ~~fint skaaren~~ finskåren ansjos.

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Frequently asked questions

What does Anchovy Bread I consist of?: Slices of white bread spread with a mixture of 100 g butter and 6 finely grated, cleaned anchovies. For garnish, 2 hard-boiled egg yolks rubbed with 1 dessert spoon of oil or cream and 1 tablespoon of finely chopped parsley are used, along with finely cut anchovy, laid alternately on the slices.
How do you make the egg garnish?: Boil the eggs hard, rub the yolks smooth with oil or cream, and stir in finely chopped parsley. The mixture is laid on the bread slices alternately with strips of finely cut anchovy.
How long does it take, and how many does it serve?: The recipe is intended for 4 servings and takes around 25 minutes in total, including hard-boiling the eggs.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 5, in the chapter on hot and cold small dishes – open sandwiches and canapés.

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