What kind of potatoes should I use?

Use boiled, well-dried potatoes pressed through a potato ricer. Dry, mealy potatoes give the best dough — watery potatoes make the mass too loose to pipe.

Why should the potato dough be cooked over brisk heat?

After the seasoning and the 30 g butter are added, the mass is cooked with constant stirring into a smooth dough. This dries out moisture so the dough becomes firm enough to hold its shape as half-eggs on the tray.

How long are they baked in the oven?

The shapes are piped out onto a well-greased tray, brushed with beaten egg, and baked in a hot oven for about 10 minutes.

Can I use ordinary tomato purée from a tube?

The recipe calls for thick, cooked-down red tomato purée — 3 tablespoons. Concentrated purée from a tube works, but it must be thick so the mass doesn't become too soft.

Potatoes with Tomatoes

Erken's "Potatoes with tomatoes" (1914): 1 kg of riced boiled potatoes is dried in a pot with butter and seasoning, stirred with 3 egg yolks and 3 tbsp thick tomato purée, piped as half-eggs onto a tray, brushed with egg, and baked about 10 min in a hot oven — a tomato variant of duchess potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 361 (falt i det fri)

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About the dish

An elegant garnish from "Stor kokebok" (1914): potato mass piped into egg shapes and baked golden — the forerunner of what we today call duchess potatoes, here with tomato purée for color and flavor.

How to make it

1
Boil and rice
Boil the potatoes tender, let them steam thoroughly dry, and press them through a ricer.
2
Dry out the mass
Put the potato mass into a pot with salt, pepper, nutmeg, and butter. Set over brisk heat and stir constantly until you have a smooth, firm dough.
3
Egg yolks and tomato
Take the pot off the heat and stir in the egg yolks, then the thick, reduced tomato purée.
4
Pipe and bake
Pipe the mass through a piping bag in the shape of half-eggs onto a well-greased baking tray. Brush with beaten egg and bake in a hot oven, about 200 °C (390 °F), for around 10 minutes until golden.

Changes from the original

Quantities in modern measures; "sprøitepose" = piping bag with a star tip; oven temperature specified as 200 °C (390 °F). Requires an extra egg for brushing.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 398)~95% of the text changedremovedadded

1 kg kg. poteter ~~(melne). 1 ts~~ salt ~~(etter smak). 0,25 ts pepper. 0,25 ts muskatnøtt.~~ pepper muskat 30 ~~g smør.~~ gr. smør 3 ~~stk eggeplommer.~~ eggeplommer 3 ss tomatpuré (tykk, innkokt). 1 stk egg (til pensling). Kok potetene møre, la dem dampe godt tørre og press dem gjennom presse.. Ha potetmassen i en gryte med salt, pepper, muskat og smør. Sett over rask varme og rør stadig til du har en jevn, fast deig.. Ta gryten av varmen og rør inn eggeplommene, deretter den tykke, innkokte tomatpuréen.. Sprøyt massen gjennom sprøytepose i form av halve egg på godt smurt stekeplate. Pensle med vispet egg og stek i varm ovn, ca. 200 °C, i omkring 10 minutter til de er gyllne. spiseskjeer tomatpuré.

Note on Modernised

Mengder i moderne mål; «sprøitepose» = sprøytepose med stjernetipp; ovnstemperatur presisert til 200 °C. Trenger et ekstra egg til pensling.

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Frequently asked questions

What kind of potatoes should I use?: Use boiled, well-dried potatoes pressed through a potato ricer. Dry, mealy potatoes give the best dough — watery potatoes make the mass too loose to pipe.
Why should the potato dough be cooked over brisk heat?: After the seasoning and the 30 g butter are added, the mass is cooked with constant stirring into a smooth dough. This dries out moisture so the dough becomes firm enough to hold its shape as half-eggs on the tray.
How long are they baked in the oven?: The shapes are piped out onto a well-greased tray, brushed with beaten egg, and baked in a hot oven for about 10 minutes.
Can I use ordinary tomato purée from a tube?: The recipe calls for thick, cooked-down red tomato purée — 3 tablespoons. Concentrated purée from a tube works, but it must be thick so the mass doesn't become too soft.

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