What are the offal patties made of?

The main ingredients are 700 g heart and lungs, 350 g horse meat or salt beef, 200 g fat, 200 g potatoes, 100 g potato starch, 50 g onion, plus pepper (1 1/2 tsp), ginger (1 tsp) and salt.

How is the mixture made?

The soaked offal is cut up and ground together with the meat twice. Then all the ingredients are ground together one more time.

How are the patties fried and served?

The mixture is shaped into round patties that are floured and fried in butter or fat. They are served with brown sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) of 1914, page 651. It serves 6 and takes about 75 minutes.

Offal Patties

Meat patties of soaked heart and lungs ground with meat, fat, raw potatoes, potato starch and onion, seasoned with pepper, ginger and salt, shaped into round patties, floured and fried, served with brown sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 651 (falt i det fri)

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About the dish

A thrift recipe from the butchering chapter of "Stor kokebok" (1914), where heart and lungs from the slaughtered animal are used for inexpensive meat patties. The offal was first soaked in cold water to draw out the blood.

How to make it

1
Prepare the offal
Soak the heart and lungs in cold water, then cut the offal into pieces.
2
Grind
Grind the offal together with the meat 2 times.
3
Grind everything together
Add the fat, potatoes, potato starch and onion and grind everything together 1 time. Mix in pepper, ginger and salt to taste.
4
Shape and fry
Shape round patties, flour them and fry them golden and cooked through in butter or fat.
5
Serve
Serve with brown sauce.

Changes from the original

Measures are modernized (gr. → g, teske → tsp, potato flour → potato starch). Potatoes and onion are specified as grated/ground together with the meat. Frying time and serving are made concrete; lard/fat can be replaced with butter or neutral oil.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 651) → 1949 (korrekturlest, s. 784)~85% av teksten endretfjernetlagt til

~~700 gr. hjerte~~ INGREDIENSER: 1/2 kg. innmat (hjerte og ~~lunger 350 gr. hestekjøt eller salt kjøt 200 gr. fett 200 gr. poteter 100~~ lunger) 80 gr. potetesmel 50 gr. løk 1 1/2 ~~teske~~ teskje pepper ~~1 teske~~ 3/4 teskje ingefær salt. ~~Den utvandede indmat skjæres op~~ FRAMGANGSMÅTE: Det utvannede og ~~males med kjøttet 2 ganger. Alt males derefter sammen 1 gang. Dannes til runde kaker, som meles~~ kokte hjerteslag og ~~stekes i smør~~ hodekjøtt hakkes fint, eller ~~fett. Serveres~~ males, hases i gryten, koker med ~~brun saus.~~ smøret og kraften i 20 minutter; krydres efter smak.

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Frequently asked questions

What are the offal patties made of?: The main ingredients are 700 g heart and lungs, 350 g horse meat or salt beef, 200 g fat, 200 g potatoes, 100 g potato starch, 50 g onion, plus pepper (1 1/2 tsp), ginger (1 tsp) and salt.
How is the mixture made?: The soaked offal is cut up and ground together with the meat twice. Then all the ingredients are ground together one more time.
How are the patties fried and served?: The mixture is shaped into round patties that are floured and fried in butter or fat. They are served with brown sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook) of 1914, page 651. It serves 6 and takes about 75 minutes.

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