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Fish forcemeat with spinach

Fish forcemeat of pike or coley with butter, egg white and cream, cooked in a water bath for ½–¾ hour and served with spinach or nettle. From Erken's Big Cookbook (1949), p. 807.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)

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About the dish

The recipe is in the chapter on invalid cookery. Fish forcemeat in a water bath was a light, mild dish for the sick.

How to make it

  1. 1

    Make the forcemeat

    Grind the scraped fish and the butter (or pork fat) 6 times. Stir with 1 tsp salt until the forcemeat is quite tough.

  2. 2

    Add egg white

    Stir in the whisked egg white little by little. If the forcemeat is too firm, add cream little by little until right.

  3. 3

    Steam

    Fill the forcemeat into a greased mould and cook in a water bath for ½–¾ hour.

  4. 4

    Serve with spinach

    Serve with spinach prepared in butter and cream. Alternatively, 40 g spinach or nettle can be stirred into the forcemeat.

Changes from the original

«Eggekvite» is read as egg white. The text says «male 6 ganger» (grind 6 times, through a meat grinder). The preparation of the spinach is not described in the text and is taken as steaming it in butter and cream. The recipe is counted as one serving.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 807) → Modernised~87% of the text changedremovedadded
Den 125 g gjedde eller kolje (skrapet). 25 g smør (eller 50 g flesk). 1 ts salt. 1 stk eggehvite (stivpisket). 0,5 dl fløte (ca.; litt etter litt, om farsen er for fast). smør (til å smøre formen). 200 g spinat (til servering). 10 g smør (til spinaten). 1 ss fløte (til spinaten). Kverne den skrapede fisk fisken og flesket males smøret (eller flesket) 6 ganger, røres ganger. Rør med 1 teskje ts salt til det farsen blir ganske seigt, irøres seig.. Rør inn den stivvispede eggekrite stivpiskede eggehviten litt efter litt; er etter litt. Hvis farsen er for fast, has tilsett fløte i, skjevis litt etter litt til farsen den er passe. Farsen has passe.. Fyll farsen i en smurt form og koker la den koke i vann bad ½—¾ time. — Spinat eller nesle serveres til eller 40 gr. has vannbad i farsen. Ingredienser: 125 gr. gjedde eller kolje 25 gr. smør eller 50 gr. flesk 1 eggekvite salt ca. ½ del. fløte smør til formen 200 gr. ½–¾ time.. Server med spinat 10 gr. tilberedt i smør 1 spiseskje og fløte. Alternativt kan 40 g spinat eller nesle røres inn i farsen.

Note on Modernised

«Eggekvite» er tolket som eggehvite. Det står «male 6 ganger» i teksten (gjennom kjøttkvern). Spinatens tilberedning er ikke beskrevet i teksten og er tolket som å dampe den i smør og fløte. Oppskriften er regnet som én porsjon.

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Frequently asked questions

Can I use other fish?
The book gives pike or coley.
How long does the forcemeat cook?
About half to three quarters of an hour in a water bath.

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