Boiled cauliflower dipped in a simple batter of flour, egg, water and butter, fried golden in lard and served with mushroom stew or alongside roast meat. From Erken's Stor kokebok (1949), p. 433.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 433 (falt i det fri)
The recipe works both as a dish in its own right and as an accompaniment, and uses lard for deep-frying as was usual in 1949.
Make the batter
Sift the flour and stir it with the beaten egg, water, melted and cooled butter and the salt.
Dip
Divide the boiled cauliflower into florets and dip them in the batter.
Deep-fry
Fry the florets golden brown in hot lard.
Serve
Serve as a dish of its own with mushroom stew, or without stew alongside roast meat.
½ del. is converted to 0.5 dl and "knivsodd" (knife-tip) to a pinch. The book counts 4 servings.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Egg
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