Erken 1914, p. 135: Cooked cod picked into large pieces on a platter, doused with melted butter mixed with tomato purée, sprinkled with parsley and garnished with lettuce leaves.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 135 (falt i det fri)
A simple arrangement of cooked fish from the fish chapter of Stor kokebok (1914). The dish is meant as an attractive, cool or lukewarm serving of leftover cooked cod, with tomato purée as the fashionable coloring element of the day.
Break up the fish
Pick the cooked cod into pieces as large as possible, free of skin and bones, and lay them on a flat platter.
Make the tomato butter
Melt the butter and stir in the tomato purée. Season to taste with salt and pepper.
Pour over
Pour the warm mixture of melted butter and tomato purée over the fish.
Garnish and serve
Sprinkle a stripe of chopped parsley over the purée and garnish around the edge with pale green lettuce leaves. Serve at once.
Amounts are estimated and added, since the original merely lists the ingredients. The wording of the method is modernized; "opplukkes" is rendered as "broken/picked into large pieces."
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.
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