Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 807)~87% of the text changedremovedadded
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 Den skrapede fisken fisk og smøret (eller flesket) flesket males 6 ganger. Rør ganger, røres med 1 ts teskje salt til farsen det blir ganske seig.. Rør inn seigt, irøres den stivpiskede eggehviten stivvispede eggekrite litt etter litt. Hvis farsen efter litt; er farsen for fast, tilsett has fløte litt etter litt i, skjevis til den er passe.. Fyll farsen er passe. Farsen has i en smurt form og la den koke i vannbad i ½–¾ time.. Server med spinat tilberedt koker i smør og fløte. Alternativt kan 40 g spinat vann bad ½—¾ time. — Spinat eller nesle røres inn serveres til eller 40 gr. has 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. spinat 10 gr. smør 1 spiseskje fløte.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!