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

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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