What do I use for crayfish butter?

60 g crayfish shells and meat (not the tails, which are saved for other use) and 125 g butter – that is, about twice as much butter as crayfish parts.

Shells, meat and butter are pounded completely fine in a mortar and then pressed through a sieve cloth, so that sharp shell fragments are left behind. Allow around 25 minutes of work for 8 servings.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 7, in the chapter on hot and cold small dishes – butter blends.

Crayfish butter

Name: Crayfish butter
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 60 g crayfish shells and crayfish meat (not the tails); 125 g butter (at room temperature)

Crayfish butter 1914: 60 g crayfish shells and meat (not the tails) pounded with 125 g butter and pressed through a cloth.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 7 (falt i det fri)

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About the dish

Crayfish was a delicacy, and the shells were not thrown away: they gave color and a strong flavor to butter that was used in sauces, soups and on canapés.

How to make it

1
Pound
Pound the shells, meat and butter well together into a fine mass.
2
Press
Press the mass through a cloth or a fine-mesh sieve, and set the butter cold until needed.

Changes from the original

Only spelling and measures have been modernized; the archaic "sieve cloth" has become cloth/fine-mesh sieve.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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

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Frequently asked questions

What do I use for crayfish butter?: 60 g crayfish shells and meat (not the tails, which are saved for other use) and 125 g butter – that is, about twice as much butter as crayfish parts.
How do I make it?: Shells, meat and butter are pounded completely fine in a mortar and then pressed through a sieve cloth, so that sharp shell fragments are left behind. Allow around 25 minutes of work for 8 servings.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 7, in the chapter on hot and cold small dishes – butter blends.

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