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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 9) → 1914 (proofread, p. 5)~57% of the text changedremovedadded

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

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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