A frozen cheese cream of Parmesan, Swiss cheese, whipped cream and aspic, frozen in a mold, cut into squares and served cold on lightly toasted bread. From Henriette Schønberg Erken's Stor kokebok 1914, the chapter Hot and cold small dishes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 4 (falt i det fri)
One of the cold small dishes in Erken's chapter on hot and cold small dishes: a frozen cheese cream served on toasted bread – a festive party item from the days before the refrigerator, when one froze food in a "freezing bucket" with ice and salt.
Mix the base
Mix grated Parmesan and Swiss cheese with the almost-set aspic in a bowl. Fold in the stiffly whipped cream and season to taste with salt and pepper.
Freeze
Fill the mixture into a mold or tin and place it in the freezer for at least 1–2 hours, until it is firm enough to cut.
Cut up
Turn the cheese mass out onto a cold board and cut it into even squares.
Serve
Place the squares on lightly fried or toasted slices of bread and serve at once, while the cheese mass is still ice-cold.
Quantities are set in modern units (dl, g). "Aspic" is specified as clear meat-stock jelly. Freezing is described for a modern freezer, and the time adjusted to what is realistic.
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.
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