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Lightly Salted Cod

Lightly salted cod from Erken's Stor kokebok 1914: 3 kg cod rubbed with a mixture of 6 dl salt and 1 dl sugar, left under light pressure for 2–3 days, cut into slices, washed, and boiled in boiling water. Served with melted butter with chopped hard-boiled egg or mustard sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 80 (falt i det fri)

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About the dish

A simple household method from the fish chapter of "Stor kokebok" (1914) to make fresh cod keep for a few days and give it firmer flesh. Lightly salted cod was common everyday food along the coast.

How to make it

  1. 1

    Clean the fish

    Clean the cod and cut it open along the belly. Do not wash the fish.

  2. 2

    Salt down

    Mix the salt and sugar and rub the fish well with the mixture.

  3. 3

    Press and cure

    Place the fish under light pressure and let it rest in a cool place for 2–3 days.

  4. 4

    Cook

    Cut the fish into slices, wash them, and place them in boiling water. Poach the fish until it is cooked through.

  5. 5

    Serve

    Serve with melted butter mixed with finely chopped hard-boiled egg, or with mustard sauce.

Changes from the original

Measures modernized: "del." interpreted as deciliters (about 600 g salt and about 100 g sugar). Cooking water and accompaniment specified; time for salting and cooking given.

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
Modernised → 1949 (proofread, p. 96)~79% of the text changedremovedadded
Lettsaltet torsk. Ingrediensliste: 3 kg kg. torsk (hel, fersk). 6 dl grovt dl. salt (ca. 600 g). 1 dl dl. sukker (ca. 100 g). smeltet smør (til servering). 2 stk hardkokte egg (finhakket, til det smeltede smøret). Rens torsken og skjær den opp Fisken renses, skjæres op i buken. Ikke vask fisken.. Bland salt og sukker og gni fisken buken, vaskes ikke, men gnis godt inn med blandingen.. Legg fisken under det blandede salt og sukker. Fisken pålegges lett press og la den ligge kjølig ligger i 2–3 døgn.. Skjær fisken døgn. Skjæres op i skiver, vask dem vaskes og legg dem settes over varmen i kokende vann. Trekk fisken ferdig til den er gjennomkokt.. Server Serveres med smeltet smør blandet med finhakket, hardkokt egg, hårdkokt egg i, eller med sennepssaus. sennepsaus.

Note on Modernised

Mål modernisert: «del.» tolket som desiliter (ca. 600 g salt og ca. 100 g sukker). Kokevann og tilbehør presisert; tid for salting og koking angitt.

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Frequently asked questions

How long must the cod rest in the salt?
The fish is rubbed with the mixture of 6 dl salt and 1 dl sugar, placed under light pressure, and left for 2–3 days before it is cooked.
Should the fish be washed?
No, it is cleaned and cut open along the belly, but not washed before salting. After salting, it is cut into slices and washed before being placed in boiling water.
What is served with it?
Melted butter with finely chopped hard-boiled egg in it, or mustard sauce.
How much fish is counted for 8 people?
The recipe from Schønberg Erken's "Stor kokebok" (1914, p. 80) uses 3 kg cod.

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