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Breakfast fish balls

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk – Frokoster, s. 102 (falt i det fri)

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How to make it

  1. 1

    Warm the fish balls

    Let the fish balls heat gently in butter (or oil) for a few minutes. Season with a little salt and pepper. The balls should not brown.

  2. 2

    Make the horseradish sauce

    Whip the cream and stir in the mustard, beetroot vinegar and horseradish. Pour this over the fish balls.

  3. 3

    Arrange

    Serve the fish balls in a ring of finely chopped lettuce and peeled prawns, if you like. Sprinkle plenty of finely chopped chives over the top.

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Time machine – what changed?

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

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 102)~60% of the text changedremovedadded
fiskeboller. Frokostfiskeboller Fiskeboller, 50 g smør. smør, 1 dl fløte. fløte, 1 knivsodd sennep. sennep, 2 ss revet pepperrot. reven pepperrot, 1 ss rødbeteddik. salt. pepper. gressløk (finskåret). rødbeteeddik, salt, gressløk, 150 g reker (rensede, valgfritt). reker, 1 stk salathode (1–2). La fiskebollene trekke salathoder Fiskebollene trekker i smør (eller olje) eller olje noen minutter. Smak til med minutter, tilsett litt salt og pepper. Bollene Fiskebollene skal ikke brunes.. brunes. Visp fløten fløten, tilsett krydderiene og rør inn sennep, rødbeteddik pepperroten og pepperrot. Hell hell dette over fiskebollene.. fiskebollene. Server fiskebollene i en krans av finklippet salat og rensede reker om du man vil. Strø rikelig med finskåret finskåren gressløk over. over fiskebollene.

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