1904 edition
Historic source edition of the Big Cookbook.

ProofreadPage 149
Karvekaal med eg
Karvekaal, 25 g smør, 25 g hvedemel, 1.25 l kjødkraft, salt, 4 stk eg
Se «Kogebog for skole og hjem», side 115.
Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XI. En uges middage, s. 149 (falt i det fri)
See the reference
The method is not given here. The book refers to “Kogebog for skole og hjem”, page 115.
1904 edition
Historic source edition of the Big Cookbook.

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Smør
Egg
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