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Lentil Cakes I

Erken's lentil cakes (1914): cooked lentils and white beans are ground with cooked potatoes, mixed with cooked chopped macaroni, potato starch, breadcrumbs, milk, spices, and egg yolks, with stiffly beaten whites folded in. Fried as cakes or baked as a pudding for 1 hour. Served with brown sauce or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 405 (falt i det fri)

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About the dish

One of several recipes where Erken stretches and varies legumes. The dough can either be fried as cakes in a pan or baked as a pudding in a dish – a practical trick in large-scale households.

How to make it

  1. 1

    Soak and cook

    Soak the lentils and white beans separately and cook them until tender separately. Cook the macaroni until tender and cut it into small pieces.

  2. 2

    Grind

    Run the lentils and beans once through a meat grinder together with the cooked potatoes.

  3. 3

    Mix

    Stir in the chopped macaroni, potato starch, grated bread, salt, pepper, nutmeg, milk, and egg yolks.

  4. 4

    Fold in the egg whites

    Beat the egg whites until stiff and fold them in last.

  5. 5

    Cook

    Shape into round cakes and fry them in butter or fat. Alternatively: fill the mixture into a greased dish and bake as a pudding in the oven at 175 °C (345 °F) for about 1 hour.

  6. 6

    Serving

    Serve with brown sauce or tomato sauce.

Changes from the original

Measurements are modernized (2 dl milk for "2 del."), "grated bread" specified as breadcrumbs, and "ground" clarified to a meat grinder. The baking temperature for the pudding version is estimated.

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

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 405) → Modernisert~79% av teksten endretfjernetlagt til
150 gr. g linser (utbløtes). 100 gr. g hvite bønner (utbløtes). 100 gr. g makaroni (kokt og finskåret). 100 gr. g kokte poteter poteter. 50 gr. potetesmel g potetmel. 100 gr. g tørt revet brød (griljermel). 4 stk egg (deles i plomme og hvite). 2 dl melk. salt (etter smak). pepper (etter smak). muskat 2 del. melk. Linser (etter smak). smør eller nøytralt fett til steking. Bløtlegg linser og hvite bønner utbløtes hver for seg og kokes kok dem møre hver for sig, males 1 seg. Kok makaronien mør og skjær den i små stykker.. Kjør linser og bønner én gang gjennom kjøttkvern sammen med poteterne, irøres den kokte, smaat opskaarne de kokte potetene.. Rør inn oppskåret makaroni, potetesmelet, krydderier, melken, eggeblommerne potetmel, revet brød, salt, pepper, muskat, melk og tilsidst de stivvispede hviter. Dannes eggeplommer.. Visp eggehvitene stive og vend dem inn til sist.. Form runde kaker, som stekes kaker og stek dem i smør eller fett. Serveres med brun saus eller tomatsaus. Deigen kan ogsaa haves Alternativt: fyll massen i smurt form og stekes stek som pudding. Stekes da pudding i ovn ved 175 °C i ca. 1 time. time.. Server med brun saus eller tomatsaus.

Note til Modernisert

Mål er modernisert (2 dl melk for «2 del.»), «revet brød» angitt som griljermel, og «males» er presisert til kjøttkvern. Steketemperatur for puddingvarianten er anslått.

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Frequently asked questions

Do the lentils and beans need to be soaked?
Yes. Both the lentils and the white beans are soaked and cooked until tender – separately, since they have different cooking times. Allow for soaking in addition to the 180 minutes given.
How do I get the cakes to hold together?
Lentils, beans, and cooked potatoes are ground once together. The binders are 50 g potato starch, 100 g grated bread, 4 egg yolks, and finally stiffly beaten egg whites. The dough is shaped into round cakes and fried in butter or fat.
Can the dish be made as a pudding instead of cakes?
Yes, the recipe says the dough can also be put into a greased dish and baked as a pudding – in that case for 1 hour. Served with brown sauce or tomato sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 405, under root vegetables and vegetables/legumes.

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