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Cheese balls III

Cheese balls: milk and butter are brought to the boil, flour is stirred in until the dough leaves the pan, grated cheese and seasoning are stirred in, and the dough is fried in lard by the dessert spoonful into golden balls. From Erken's Stor kokebok (1949), p. 37.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 37 (falt i det fri)

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About the dish

The third of Erken's cheese-ball recipes. She lays the balls on flatbread or a coarse cloth to let the fat drain, and sprinkles over more grated cheese.

How to make it

  1. 1

    Cook the dough

    Bring milk and butter to the boil. Add all the flour at once and cook for a moment, until the dough leaves the pan.

  2. 2

    Stir in cheese and eggs

    Stir in the grated cheese and season with salt and pepper. Beat in the eggs.

  3. 3

    Fry in lard

    Drop the dough by dessert spoonfuls into moderately hot lard and fry the balls golden brown.

  4. 4

    Serve

    Lift the balls out with a slotted spoon and lay them on flatbread or a coarse cloth. Sprinkle with grated cheese before serving.

Changes from the original

Old measures converted to dl. The eggs are in the ingredient list but not in the method; they are stirred in after the cheese.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 37) → Modernised~82% of the text changedremovedadded
3 del. melk dl melk. 100 gr. smør g smør. 200 gr. hvetemel g hvetemel. 4 egg stk egg. 100 gr. reven g revet, skarp ost (pluss litt til servering). salt (etter smak). pepper smult. Melk og smør kokes op, (etter smak). smult (til frityrsteking). Kok opp melk og alt melet has nu smør. Ha i hele melet på engang; koker en gang og la det koke et øieblikk eller øyeblikk, til deigen slipper gryten; nu røres gryten.. Rør den revne ost i osten i, og smak til med salt og pepper efter smak. Deigen legges med dessertskje pepper. Rør eggene inn.. Legg deigen i det passe varme smult; kokes gulbrune. Tas op varmt smult med hullslev, legges en dessertskje og stek bollene gulbrune.. Ta bollene opp med hullsleiv og legg dem på flatbrød eller et grovt klæde og strøes ved anretningen med reven ost. klede. Strø over revet ost før servering.

Note on Modernised

Del. omregnet til dl. Eggene står i ingredienslisten, men er ikke nevnt i metoden; de er rørt inn etter osten.

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Frequently asked questions

When are the eggs added?
The original does not mention them in the method; here they are stirred into the dough together with the cheese.
How are the balls shaped?
With a dessert spoon, straight into the hot lard.

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