How much egg and liquid do I need?

For 12 people, count 12 eggs, that is, one egg per person, and 1 tablespoon cream or milk for each egg. In addition, salt and 1 knife-tip of pepper.

How is the pork pancake fried?

It is fried like a pork omelet: the pieces of pork are browned first, then the beaten egg-and-cream mixture is poured over and fried until set. Chives are sprinkled over or mixed in.

How long does the dish take?

Count on around 40 minutes in all, including cutting and frying the pork.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 429, in the chapter on omelets and egg dishes.

Pork Pancake

Name: Pork Pancake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 12 pcs eggs; 12 tbsp cream or milk (1 tbsp per egg); 600 g lightly salted side pork (in thin slices); 1 tsp salt (to taste); 0.25 tsp pepper (1 knife-tip); 2 tbsp chives (finely snipped)

Pork pancake from Erken (1914): eggs with 1 tbsp cream/milk per egg, salt, pepper and chives, fried with pork slices like a pork omelet; 12 eggs for 12 people.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 429 (falt i det fri)

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About the dish

A simpler version of the pork omelet, given by Erken as a large portion for 12 people. The recipe shows how the 1914 cookbooks often gave amounts per person.

How to make it

1
Make the batter
Beat the eggs well with salt and pepper, and stir in 1 tablespoon cream or milk per egg along with finely snipped chives.
2
Fry the pork
Cut the pork into thin slices and fry them lightly in the pan. If the pork is very salty, first give it a boil in water. Take up the pork, wipe the pan clean with paper and pour the fat back.
3
Fry the pancake
Pour the egg mixture into the hot pan and lay the pork on top. Fry like a pork omelet – first on one side, then turn and finish on the other. Serve immediately.

Changes from the original

Amounts are calculated from Erken's instruction (12 eggs and 1 tablespoon cream/milk per egg for 12 people). A "knife-tip" of pepper is converted to about 1/4 tsp. The method has been written out in steps with reference to the pork omelet.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 429) → 1949 (korrekturlest, s. 476)~79% av teksten endretfjernetlagt til

~~Flesk egg fløte~~ Skinke eller flesk egg melk eller fløte salt pepper ~~græsløk.~~ gressløk. Finskårne skinkeskiver utkokes om nødvendig, dynkes med ganske lite eddik, strøes med en tanke sukker, brunes svakt på pannen i ganske lite smeltet smør. Legges op på varmt fat. Pannen gjøres ren, smør smeltes i den. Eggene knekkes og has med forsiktighet i pannen; for plommen skal være hel. Når hviten er stivnet, tas eggene op med en bøielig stekekniv, legges på fatet oppå skinken. Stekes som ~~fleskeomelet.~~ fleskeomelett. Til 12 personer beregnes 12 egg, en ~~spiseskefuld~~ spiseskjefull fløte eller melk til hvert egg, 1 ~~knivsod~~ knivsodd pepper.

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Frequently asked questions

How much egg and liquid do I need?: For 12 people, count 12 eggs, that is, one egg per person, and 1 tablespoon cream or milk for each egg. In addition, salt and 1 knife-tip of pepper.
How is the pork pancake fried?: It is fried like a pork omelet: the pieces of pork are browned first, then the beaten egg-and-cream mixture is poured over and fried until set. Chives are sprinkled over or mixed in.
How long does the dish take?: Count on around 40 minutes in all, including cutting and frying the pork.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 429, in the chapter on omelets and egg dishes.

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