Why is the recipe so short?

Cookbooks around 1900 saved space by referring to related dishes. Here only the cooking water and butter are given, while the sauce follows the lobster recipe.

What kind of crayfish is used?

Traditionally freshwater crayfish, which were a late-summer delicacy. The meat is picked from the tail and claws after boiling.

Crayfish

Crayfish boiled in water, the meat picked and creamed like lobster with a butter roux flavoured with sherry and cayenne. From Kogebog for skole og hjem (1900).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 147 (falt i det fri)

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About the dish

Kreps var en ettertraktet sensommerdelikatesse i Norge. I originalen oppgis kun kokevann og smør – tilberedningen viser videre til hummerstuingen på foregående side.

How to make it

1
Boil the crayfish
Boil the crayfish in about 3 liters of water. Then pick the meat from the shells.
2
Make the sauce
Make a sauce as for lobster: melt the butter, stir in flour, thin with milk or cream and bring to a boil.
3
Heat and season
Put the crayfish meat in the sauce, bring to a boil, and season with sherry, cayenne, sugar and salt.

Changes from the original

Stuingens ingredienser er hentet fra den refererte hummerstuingen. Priser er utelatt. Mengdene fra originalen (3 l vann, 50 g smør) er beholdt.

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Tidsmaskin – hva endret seg?

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

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 147) → Modernisert~96% av teksten endretfjernetlagt til

~~Krebs.~~ kreps (kokes levende). 3 ~~l. vand,~~ l vann (til koking). 50 ~~gr. smør. Stuingen~~ g smør (til stuingen). 35 g hvetemel (til stuingen). 0,5 l melk eller kremfløte (til stuingen). 0,5 dl sherry. 1 knivsodd cayennepepper. sukker og salt (etter smak). Kok krepsen i cirka 3 liter vann. Plukk deretter kjøttet fra skallene.. Lag stuing som til ~~hummer.~~ hummer: smelt smøret, rør inn mel, spe med melk eller fløte til et oppkok.. Legg krepsekjøttet i sausen, gi et oppkok, og smak til med sherry, cayenne, sukker og salt.

Note til Modernisert

Stuingens ingredienser er hentet fra den refererte hummerstuingen. Priser er utelatt. Mengdene fra originalen (3 l vann, 50 g smør) er beholdt.

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Frequently asked questions

Why is the recipe so short?: Cookbooks around 1900 saved space by referring to related dishes. Here only the cooking water and butter are given, while the sauce follows the lobster recipe.
What kind of crayfish is used?: Traditionally freshwater crayfish, which were a late-summer delicacy. The meat is picked from the tail and claws after boiling.

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