Erken's medisterkaker from 1914: 1 kg beef and 1 kg pork are ground, worked with pepper, ginger, and salt, moistened with about 5 dl boiled cold milk, fried in butter, and served with surkål. The mixture can also be used for sausages.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 645 (falt i det fri)
From the slaughter chapter of "Stor kokebok" (1914), where Henriette Schønberg Erken gives a range of recipes for forcemeats and homemade sausages for use after the home slaughter. Medisterkaker made of beef and pork were everyday fare, often served with surkål.
Grinding
Grind the beef 4 times and the pork 2 times separately.
The mixture
Work the beef and pork well together with the pepper, ginger, and salt.
Moistening
Moisten the mixture little by little with the boiled, cold milk, working it well between each addition.
Frying
Shape the patties and fry them in butter; about 50 g is enough for the whole batch.
Serving
Serve with surkål. The mixture can also be stuffed into casings and used for sausages instead of patties.
The measurements have been converted to modern units (deciliters instead of liter fractions, grams for butter), and the method has been divided into numbered steps in modern Norwegian. No ingredients have been changed.
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.
Storfekjøtt
Smør
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