Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Labskaus

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)

Be the first to rate

About the dish

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.

How to make it

  1. 1

    Cut up

    Cut the fresh meat, the pork, and the potatoes into small cubes.

  2. 2

    Put on the heat

    Put everything in a pot with the water, and add the finely chopped onion, pepper, and salt to taste.

  3. 3

    Simmer

    Let the pot simmer, covered, for about 1 1/2 hours.

  4. 4

    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.

Changes from the original

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.'

In stores now

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

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.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 196) → Modernised~82% of the text changedremovedadded
1 dyp tallerken 400 g salt, kokt kjøt kjøtt (originalt 1 dyp tallerken raat, tallerken). 400 g rått, ferskt kjøt kjøtt (originalt 1 dyp tallerken). 250 gr. g flesk 1/2—1 l. (saltet eller fersk sideflesk). 800 g poteter (originalt 1/2–1 liter). 1 liten stk løk 1/2 teske pepper (liten, finhakket). 0,5 ts pepper. 1 ts salt vand. Det (etter smak). 1 l vann (til koking). Skjær det ferske kjøt, kjøttet, flesket og poteterne opskjæres potetene i smaa terninger, sættes over ilden små terninger.. Legg alt i vandet, tilsættes den finhakkede en gryte med vannet, tilsett finhakket løk, pepper og salt efter smak. Koker etter smak.. La gryten koke under lok lokk i omtrent 1 1/2 time. Det salte kjøt haves i, efterat time.. Legg det salte, kokte kjøttet i etter at det ferske har kokt 1/2 time. en halv time, og kok videre til alt er mørt og retten er passe tykk.

Note on Modernised

«Dyp tallerken» kjøtt er omregnet til ca. 400 g, og potetene er oppgitt i gram i stedet for liter. Vannmengden er anslått til ca. 1 liter, da originalen bare skriver «vand».

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What kind of meat do I use in this labskaus?
The recipe uses a combination: one deep plateful of fresh, raw meat and one deep plateful of salted, precooked meat, plus 250 g of pork (pork belly/fat).
When should the salted meat go into the pot?
The salted, boiled meat is added after the fresh meat has cooked for half an hour. The total cooking time, covered, is about 1 1/2 hours.
How are the ingredients cut up?
Fresh meat, pork, and potatoes (1/2–1 liter) are cut into small cubes and put on the heat in water. The onion is finely chopped and added along with 1/2 teaspoon of pepper and salt to taste.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's 'Stor kokebok' from 1914, page 196, and makes about 5 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!