Erken's labskaus (1914), a Norwegian sailor's stew: diced fresh meat, pork, and potatoes are simmered with onion, pepper, and salt in water, covered, for about 1½ hours; salted boiled meat is added after half an hour of cooking.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 196 (falt i det fri)
A classic sailor's stew that Erken lists among the dishes of salted and fresh meat. The unit of measure 'deep plateful' corresponds to about 4–5 dl.
Cut up
Cut the fresh meat, the pork, and the potatoes into small cubes.
Put on the heat
Put everything in a pot with the water, and add the finely chopped onion, pepper, and salt to taste.
Simmer
Let the pot simmer, covered, for about 1 1/2 hours.
Add the salted meat
Add the salted, boiled meat after the fresh meat has cooked for half an hour, and continue cooking until everything is tender and the dish is suitably thick.
A 'deep plateful' of meat has been converted to about 400 g, and the potatoes are given in grams instead of liters. The amount of water is estimated at about 1 liter, since the original only writes 'water.'
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Løk
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