What are suitor's cakes made of?

Equal parts cooked, chopped meat and raw ground meat - 250 g of each - mixed with one well-beaten egg and seasoned with salt, pepper and ginger. They are shaped into round patties and fried in butter.

Why are both cooked meat and raw ground meat used?

The recipe is a good way to use up leftover cooked meat; the raw ground meat and egg bind the mixture together so the patties hold their shape while frying.

How long does the dish take?

Around 30 minutes in all, including mixing, shaping and frying in butter. The recipe is intended for 4 servings.

Where does the recipe come from?

From Henriette Schonberg Erken's Stor kokebok from 1914, page 197, in the chapter on meat forcemeat and cakes.

Suitor's Cakes

Name: Suitor's Cakes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g cooked meat (finely chopped); 250 g raw ground meat; 1 pcs egg (well beaten); 1 tsp salt (to taste); 0.25 tsp pepper (to taste); 0.25 tsp ginger (ground, to taste); 50 g butter (for frying)

Suitor's cakes (frierkaker, literally "wooer's cakes") from Erken's Stor kokebok 1914: equal parts cooked chopped meat and raw ground meat mixed with egg, salt, pepper and ginger, shaped into round patties and fried in butter. A simple leftover dish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 197 (falt i det fri)

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About the dish

A thrifty dish from the chapter on leftover food in Stor kokebok (1914), where cooked meat from dinner is mixed with fresh ground meat into new patties.

How to make it

1
Mix the meat
Mix the chopped, cooked meat well together with the raw ground meat.
2
Season
Add the salt, pepper and ginger along with the well-beaten egg, and work the mixture together well.
3
Shape and fry
Shape round patties and fry them golden in butter in a pan, about 4-5 minutes on each side.

Changes from the original

Fraction figures restored from OCR (4 kg -> 1/4 kg), amounts for spices and butter estimated, modern spelling in the method.

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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 → 1949 (proofread, p. 228)~87% of the text changedremovedadded

~~250 g kokt~~ 1/2 kg. kokt, hakket kjøtt ~~(finhakket). 250 g~~ 1/4 kg. rå ~~kjøttdeig.~~ kjøttdeig 1 ~~stk~~ egg ~~(godt vispet). 1 ts~~ salt ~~(etter smak). 0,25 ts~~ pepper ~~(etter smak). 0,25 ts~~ ingefær ~~(malt, etter smak). 50 g smør (til steking). Bland det hakkede, kokte kjøttet godt sammen med den rå kjøttdeigen.. Tilsett salt, pepper~~ smør. Det hakkede kjøtt og ~~ingefær samt~~ kjøttdeigen blandes sammen, tilsettes krydderiene og det godt vispede ~~egget, og arbeid deigen godt sammen.. Form~~ egg. Dannes til runde ~~kaker og stek dem gyllne i smør~~ kaker, som stekes i ~~panne, ca. 4–5 minutter på hver side.~~ smør.

Note on Modernised

Brøkangivelser gjenopprettet fra OCR (4 kg → ¼ kg), mengder for krydder og smør anslått, moderne rettskriving i fremgangsmåten.

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Frequently asked questions

What are suitor's cakes made of?: Equal parts cooked, chopped meat and raw ground meat - 250 g of each - mixed with one well-beaten egg and seasoned with salt, pepper and ginger. They are shaped into round patties and fried in butter.
Why are both cooked meat and raw ground meat used?: The recipe is a good way to use up leftover cooked meat; the raw ground meat and egg bind the mixture together so the patties hold their shape while frying.
How long does the dish take?: Around 30 minutes in all, including mixing, shaping and frying in butter. The recipe is intended for 4 servings.
Where does the recipe come from?: From Henriette Schonberg Erken's Stor kokebok from 1914, page 197, in the chapter on meat forcemeat and cakes.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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