Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Breakfast Herring

Erken's breakfast herring from 1914: cleaned large sprats are salted 3 hours, wiped dry, rolled around a pitted olive, packed tightly into small glass jars and covered with a whisked mixture of cooking oil, vinegar, water, sugar and pepper. Keeps a long time in airtight screw-top jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 119 (falt i det fri)

Be the first to rate

About the dish

From the herring chapter of "Stor kokebok" (1914). A household variant of preserved sprat – breakfast food that could keep a long time in airtight screw-top jars before the age of refrigeration.

How to make it

  1. 1

    Clean and salt

    Clean the fish well. Sprinkle generously with table salt and let the herring draw in the salt for 3 hours.

  2. 2

    Wipe off the salt

    Wipe the salt off each individual sprat.

  3. 3

    Roll around an olive

    Roll each fish around a pitted olive and pack the rolls tightly into small, wide glass jars.

  4. 4

    Make the brine cover

    Whisk the oil, vinegar, water, sugar and ground pepper well together and pour the mixture over the herring in the jar.

  5. 5

    Storage

    Use airtight screw-top jars; then the herring can be kept a long time in a cool place.

Changes from the original

"del." has been interpreted as deciliters, "teske" as teaspoon. The amounts of herring and salt have been estimated for a practical portion since the original gives no weight. Modern spelling in the steps; the ingredients are given in modern measures.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 119) → 1949 (korrekturlest, s. 144)~44% av teksten endretfjernetlagt til
Sild Ingredienser: sild (stor brisling) salt oliven 1 del. matolje 3/4 1/2 del. eddik 1/4 del. vand støtt pepper 1 teske dd. vann 1/2 teskje sukker 1/2 — støtt pepper. Fisken renses, paastrøes påstrøes bordsalt og ligger og trækker trekker med dette i 3 timer. Saltet strykes av hver enkelt brisling. Hver fisk rulles om en stenfri oliven og lægges tæt legges tett ned i smaa, små, vide glaskrukker. glasskrukker. Olje, eddik, vand vann og krydderier krydderi vispes godt sammen og heldes helles over silden i glasset. Paa På hermetiske skrueglas skrueglass kan silden opbevares længe. lenge.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the herring sit in salt?
The sprat is cleaned, sprinkled with table salt and drawn for 3 hours. Then the salt is wiped off each individual fish before it is rolled up.
What is the marinade made of?
1 deciliter of cooking oil, 3/4 deciliter of vinegar, 1/4 deciliter of water, ground pepper and 1 teaspoon of sugar – whisked well together and poured over the herring in the jar.
How is the herring packed, and how long does it keep?
Each fish is rolled around a pitted olive and packed tightly into small, wide glass jars. In airtight screw-top jars the herring can be kept a long time.
Which herring works best?
The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 119) specifies herring in the form of large sprat, which is just small enough to be rolled around an olive.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!