Do the beans have to be prepared in advance?

Yes. The 200 g brown beans are soaked overnight, cooked tender, and only ground once they are completely cold — then they are ground twice together with the meat mixture.

Why is the meat ground so many times?

The meat is ground 6 times together with salt, pepper, potato starch, and finely cut pork fat. The repeated grinding gives a fine, cohesive mixture that holds its shape while frying — in 1914 there was no food processor.

What do I fry the patties in, and how are they served?

The patties are shaped round and fried in about 80 g of good homemade fat. Onion is browned in the pan and placed over the patties at serving.

Can the pork fat be replaced?

Yes, the recipe gives 100 g pork fat or kidney suet. The fat is necessary for the patties to be juicy.

Meat and Bean Patties

Name: Meat and Bean Patties
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 400 g meat; 100 g pork fat or kidney suet; 200 g brown beans (soaked overnight); 70 g potato starch; 2 dl milk (approx.); salt (to taste); pepper (to taste); 1 pcs onion (for browned onion); 80 g fat (for frying)

Meat and bean patties from Erken 1914: 400 g meat is ground 6 times with pork fat, potato starch, salt, and pepper; 200 g brown beans are soaked overnight, cooked tender, cooled, and ground twice with the meat. About 2 dl milk is stirred in, the mixture is shaped into round patties fried in fat and served with browned onion.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 180 (falt i det fri)

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About the dish

A thrifty dish where brown beans stretch the meat mixture — typical of Erken's household-economy recipes. The method continues on page 181 in the original.

How to make it

1
Soak the beans
Put the brown beans in water overnight.
2
Cook the beans
Cook the beans tender and let them become completely cold.
3
Grind the meat
Grind the meat 6 times with salt, pepper, potato starch, and the trimmed pork fat.
4
Grind in the beans
Grind the cold beans twice together with the meat mixture.
5
Stir the mixture
Stir in the milk little by little and season to taste.
6
Fry and serve
Shape round patties and fry them in plenty of fat. Brown onion and place it over the patties.

Changes from the original

Measurements are converted to modern units (deciliters, grams), "potetesmel" is called potato starch, and "homemade fat" is given as fat or butter. The method is divided into steps in modern Norwegian; the soaking time is included in the total time.

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

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 180)~76% of the text changedremovedadded

400 ~~g kjøtt.~~ gr. kjøt 100 g gr. flesk eller ~~nyretalg.~~ nyretalg 200 g gr. brune bønner ~~(bløtlegges natten over).~~ 70 ~~g potetmel.~~ gr. potetesmel ca. 2 dl del. melk ~~(ca.).~~ salt ~~(etter smak).~~ pepper ~~(etter smak). 1 stk~~ løk ~~(til brunet løk).~~ 80 g gr. fett ~~(til steking). Legg de brune bønnene i vann natten over.. Kok bønnene møre og la dem bli helt kalde.. Kvern kjøttet~~ til stekning. Kjøttet males 6 ganger med salt, pepper, ~~potetmel~~ potetesmel og det ~~avskårne flesket.. Kvern~~ avskaarne flesk. Bønnerne utbløtes natten over, kokes møre og males, naar de ~~kalde bønnene~~ er kolde, 2 ganger sammen med ~~kjøttdeigen.. Rør inn~~ kjøttet; melken ~~litt om litt~~ røres i, og ~~krydre etter smak.. Form~~ man krydrer efter smak. Dannes til runde ~~kaker og stek dem~~ kaker, som stekes i godt ~~fett. Brun~~ hjemmekokt fett; løk brunes og ~~legg den~~ lægges over ~~kakene.~~ kakerne.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, gram), «potetesmel» kalt potetmel, og «hjemmekokt fett» er angitt som fett eller smør. Fremgangsmåten er delt i trinn på moderne norsk; bløtleggingstiden er tatt med i totaltiden.

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Frequently asked questions

Do the beans have to be prepared in advance?: Yes. The 200 g brown beans are soaked overnight, cooked tender, and only ground once they are completely cold — then they are ground twice together with the meat mixture.
Why is the meat ground so many times?: The meat is ground 6 times together with salt, pepper, potato starch, and finely cut pork fat. The repeated grinding gives a fine, cohesive mixture that holds its shape while frying — in 1914 there was no food processor.
What do I fry the patties in, and how are they served?: The patties are shaped round and fried in about 80 g of good homemade fat. Onion is browned in the pan and placed over the patties at serving.
Can the pork fat be replaced?: Yes, the recipe gives 100 g pork fat or kidney suet. The fat is necessary for the patties to be juicy.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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