Erken's basic recipe for poached klippfisk (Norwegian salt-dried cod): 12 hours of soaking with frequent water changes, brought to a boil in cold water, skimmed, then poached for 15 minutes covered in the oven or off the heat. Served with melted butter or egg sauce and creamed parsnips.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 81 (falt i det fri)
Klippfisk (salt-dried cod) was an everyday and important staple in Norwegian households, and here Erken gives the simplest preparation: slow poaching rather than hard boiling, so the fish stays moist.
Soak the fish
Put the salt cod in cold water for 12 hours, changing the water often.
Cut the fish
Cut the fish into suitable pieces just before it is to be cooked.
Bring to a boil
Put the fish in a pot with cold water and set it over the heat. As soon as the water boils, skim it well.
Let it poach
Cover the pot and set it in a hot oven, or draw it to the side of the burner. Let the fish poach for about 15 minutes without boiling.
Serve
Serve the fish at once with melted butter or egg sauce, and preferably creamed parsnips alongside.
Amounts have been converted to modern units (liters/dl), "1/4 hour" is interpreted as a 15-minute poaching time, and soaking/cooking are divided into clear steps. The side dish is kept as in the original.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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