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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 429)~94% of the text changedremovedadded

~~12 stk egg. 12 ss~~ Flesk egg fløte eller melk ~~(1 ss pr. egg). 600 g lettsaltet sideflesk (i tynne skiver). 1 ts~~ salt ~~(etter smak). 0,25 ts~~ pepper ~~(1 knivsodd). 2 ss gressløk (finklippet). Visp eggene godt med salt og pepper, og rør inn 1 spiseskje~~ græsløk. Stekes som fleskeomelet. Til 12 personer beregnes 12 egg, en spiseskefuld fløte eller melk pr. egg samt finklippet gressløk.. Skjær flesket i tynne skiver og rist dem lett i pannen. Er flesket meget salt, gi det først et oppkok i vann. Ta flesket opp, tørk pannen ren med papir og hell fettet tilbake.. Hell eggemassen i den varme pannen og legg flesket på. Stek som fleskeomelett – først på den ene siden, vend så og stek ferdig på den andre. Serveres straks. til hvert egg, 1 knivsod pepper.

Note on Modernised

Mengder er regnet ut fra Erkens anvisning (12 egg og 1 spiseskje fløte/melk pr. egg til 12 personer). «Knivsodd» pepper er omsatt til omtrent 1/4 ts. Fremgangsmåten er skrevet ut i trinn med henvisning til fleskeomeletten.

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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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