Potato roulettes from 1900: 1 liter mashed potato stirred with 25 g melted butter, 2 egg yolks and nutmeg, rolled into balls, breaded in rusk crumbs, half-beaten egg white and rusk crumbs, deep-fried light brown in lard.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 186 (falt i det fri)
Panerte og friterte potetruletter fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Beslektet med kroketter, men panert i kavring og eggehvite.
Make the potato mass
Rub boiled, cold potatoes through a sieve. Stir in the melted butter, the egg yolks and nutmeg.
Shape and bread
Roll the mass into not-too-large balls. Coat them first in ground rusk crumbs, then in half-beaten egg white, and finally in rusk crumbs again.
Deep-fry
Cook the roulettes light brown in the lard pot (deep-frying fat).
«1 l. kokte, kolde poteter» er et volummål for most potet. «kavring» er forklart som kavringrasp/rasp. Frityr i smult kan erstattes av olje i moderne kjøkken.
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!
