Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 8
6 ansjos
90 gr. smør
Den rensede tørre ansjos støtes med halvparten av smøret; presses gjennem hårsikt og irøres resten av smøret.
Anchovy butter
Cleaned, dry anchovies are pounded with half the butter, pressed through a sieve and mixed with the rest of the butter. From Erken's Stor kokebok (1949), p. 8.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 8 (falt i det fri)
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About the dish
Flavoured butters belong among the small dishes in Erken's book and give taste to open sandwiches and cold food.
How to make it
- 1
Pound the anchovies
Pound the cleaned, dry anchovies in a mortar with half of the butter.
- 2
Press through a sieve
Press the mixture through a fine sieve.
- 3
Mix in the butter
Stir in the rest of the butter.
Changes from the original
'Hårsikt' (a fine hair sieve) is given as a fine sieve. Quantities are unchanged.
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Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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Time machine – what changed?
Modernised → 1949 (proofread, p. 8)~78% of the text changedremovedadded
6 stk ansjos (renset og tørket). 90 g gr. smør (deles i to like deler). Støt de rensede, Den rensede tørre ansjosene i en morter sammen ansjos støtes med halvparten av smøret.. Press massen gjennom en fin sil.. Rør inn smøret; presses gjennem hårsikt og irøres resten av smøret.
Note on Modernised
«Hårsikt» er gjengitt som fin sil. Mengdene er uendret.
Community interpretations
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Frequently asked questions
- How many anchovies are needed?
- 6 anchovies to 90 g butter.
- Why must the anchovies be dry?
- The recipe calls for cleaned, dry anchovies pounded with half of the butter.
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