Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 128
Fiskeboller
smør.
De kokte, tørre fiskeboller brunes i let brunet smør. Ristede champignons kan serveres sammen med bollerne.
Browned Fish Dumplings
Erken 1914: cooked, drained fish dumplings (fiskeboller) browned in lightly browned butter, ideally served with sautéed button mushrooms.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 128 (falt i det fri)
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About the dish
The simplest of Erken's fish-dumpling dishes: cooked dumplings browned in butter. A quick meal that shows the era's principle that leftovers and semi-prepared foods could be made tasty with good butter.
How to make it
- 1
Dry the dumplings
Let the cooked fish dumplings drain well and pat them lightly dry.
- 2
Brown in butter
Lightly brown the butter in a pan and brown the fish dumplings nicely on all sides.
- 3
Serve
Serve at once, with sautéed button mushrooms alongside if desired.
Changes from the original
Amounts are estimated, as the original gives none. Otherwise unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 155
Fiskeboller, brunede.
Fiskeboller
smør
De kokte, tørre fiskeboller brunes i lett brunet smør. Ristede champignons kan serveres sammen med bollene.
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Smør
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Tidsmaskin – hva endret seg?
1914 (korrekturlest, s. 128) → 1949 (korrekturlest, s. 155)~35% av teksten endretfjernetlagt til
Fiskeboller, brunede. Fiskeboller smør. smør De kokte, tørre fiskeboller brunes i let lett brunet smør. Ristede champignons kan serveres sammen med bollerne. bollene.
Community interpretations
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Frequently asked questions
- What kind of fish dumplings should be used?
- Ready-cooked fish dumplings that are well drained and dry. If they are damp, the butter will spatter and the dumplings won't brown nicely.
- How are they browned?
- In lightly browned butter in a pan. The dumplings are turned gently until they take on color — it only takes a few minutes, with a total time of around 15 minutes.
- What is it served with?
- The recipe from Schønberg Erken's Stor kokebok (1914, p. 128) suggests sautéed button mushrooms with the dumplings.
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