How do I assemble the anchovy bread?

Cut the French bread into slices and brown them lightly in butter. Place a slice of hard-boiled egg in the middle of the bread slice and arrange cleaned, halved anchovies around the egg. Finally, the bread is cut round, right up to the 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 all – including boiling the eggs and browning the bread slices.

What is meant by "cleaning" the anchovies?

The anchovies in 1914 were sold whole and salted, so they had to be rinsed and filleted – bones and backbone removed – before the halved fillets were laid around the egg slice.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's Stor kokebok of 1914, page 6, in the chapter on hot and cold small dishes (open sandwiches and canapés).

Anchovy Bread II

Name: Anchovy Bread II
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 slices white bread (French bread); 50 g butter (for browning); 3 pcs eggs (hard-boiled); 8 pcs anchovy fillets (cleaned and split lengthwise)

Anchovy Bread II from Erken's Stor kokebok 1914: slices of white bread browned in butter, with a slice of hard-boiled egg in the middle and halved anchovy fillets around it, cut round right up to the anchovy.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)

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About the dish

From the chapter "Varme og kolde smaaretter" (Hot and Cold Small Dishes) in Henriette Schønberg Erken's Stor kokebok (1914). Anchovy bread was one of several small arrangements for cold tables and parties, where the bread was cut into round slices.

How to make it

1
Brown the bread
Cut the white bread into slices and brown them lightly in butter in the pan.
2
Add egg
Cut the hard-boiled eggs into slices that are not too thick, and place an egg slice in the middle of each bread slice.
3
Anchovy around
Arrange cleaned, halved anchovies around the egg.
4
Trim
Cut the bread slices round right up to the anchovy, and arrange.

Changes from the original

Quantities are estimated from the original's ingredient list without measures (number of slices, eggs, and anchovy fillets). Otherwise no changes to the method.

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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. 6) → 1949 (korrekturlest, s. 9)~33% av teksten endretfjernetlagt til

Franskbrød smør egg, ~~haardkokt~~ hårdkokt ansjos. Brødet skjæres i skiver, brunes ~~let~~ lett i smeltet smør. De ~~haardkokte~~ hårdkokte egg skjæres i ikke for tykke skiver. En eggeskive ~~lægges~~ legges midt ~~paa~~ på brødet, rensede, halve ansjos omkring; skjæres runde like ~~indtil ansjosen.~~ inntil anssjosen.

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Frequently asked questions

How do I assemble the anchovy bread?: Cut the French bread into slices and brown them lightly in butter. Place a slice of hard-boiled egg in the middle of the bread slice and arrange cleaned, halved anchovies around the egg. Finally, the bread is cut round, right up to the 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 all – including boiling the eggs and browning the bread slices.
What is meant by "cleaning" the anchovies?: The anchovies in 1914 were sold whole and salted, so they had to be rinsed and filleted – bones and backbone removed – before the halved fillets were laid around the egg slice.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's Stor kokebok of 1914, page 6, in the chapter on hot and cold small dishes (open sandwiches and canapés).

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