Erken's frikadeller (1914), Danish-style pan-fried meat patties: 500 g of ground meat is shaped into balls with a spoon dipped in browned butter (125 g), pressed flat and fried 6 minutes on each side.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 196 (falt i det fri)
A simple recipe for meat patties from the meat chapter of "Stor kokebok" (1914). The forcemeat is assumed to be made ahead following Erken's basic recipe for ground meat.
Brown the butter
Lightly brown the butter in a roomy pan.
Shape the patties
Scoop the forcemeat into balls with a tablespoon dipped in the hot butter, and press the balls slightly flat.
Fry
Fry the patties about 6 minutes on each side until they are cooked through and golden brown.
Gram and liter measures have been kept, but the old spelling "kjøtfarce" has been modernized to "kjøttfarse" (ground meat). The frying instruction has been split into steps; otherwise no changes.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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