A simple cold starter from Erken's Stor kokebok 1914: stripes of chopped hard-boiled egg, cress, and finely sliced smoked herring, salmon, tongue, or ham arranged side by side on a dish.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 440 (falt i det fri)
A simple arrangement from the chapter "Salads, omelets, intermediate courses" in Henriette Schønberg Erken's "Stor kokebok" (1914). The dish is a decorative starter set up in stripes, in which leftovers of smoked fish or meat could be used.
Boil the eggs
Boil the eggs hard, cool them, peel, and chop them finely.
Cut the cold cuts
Cut the smoked herring, smoked salmon, tongue, or ham into small strips.
Arrange
First lay a stripe of chopped egg on the dish, then a stripe of cress, and finally a stripe of the finely sliced smoked fish or the salted, smoked meat.
Quantities are estimated, as the original gives no measures. Modern units and spelling are used in the ingredient list and method; otherwise unchanged.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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