Browned potatoes from 1900: boiled, cold potatoes are cut up, butter is browned with ½ tsp sugar in a pan, and the potatoes are tossed until light brown.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 185 (falt i det fri)
Enkel tilberedning av dagen-derpå-poteter fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). En sparsommelig måte å bruke opp kokte poteter på.
Cut the potatoes
Cut boiled, cold potatoes into neat pieces – not too small.
Brown butter and sugar
Brown the butter in a frying pan and stir in the sugar.
Brown the potatoes
Add the potatoes to the pan and toss them gently until light brown.
«i spiseske smør» tolkes som 1 spiseskje (ss) smør. Fremgangsmåten er beholdt uendret.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
