Mash of boiled potatoes, boiling milk and egg yolks, piped into neat shapes and baked in a hot oven. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 402.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 402 (falt i det fri)
The recipe shows how mashed potato is formed into decorative baskets and balls, much like what we now call duchess potatoes. The book uses a paper cone instead of a piping bag.
Boil and mash
Peel the potatoes raw, boil them and press them to pieces with a fork.
Stir in the additions
Add the boiling milk little by little. Stir in the butter and salt to taste. Add the egg yolks last.
Pipe out
Pipe the mash into various shapes on a greased tray, through a cone of strong paper with a hole in the bottom or a piping bag.
Bake
Bake in a hot oven (about 225 °C (435 °F)).
"Del." is read as dl for the milk and as litres for the potatoes (see the note in the list). Butter is mentioned in the method without an amount and has none in the list. "Hot oven" is read as about 225 °C (435 °F).
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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.
Note on Modernised
«Del.» er tolket som dl for melk og som liter for poteter (se merknad i listen). Smør nevnes i fremgangsmåten uten mengde og står uten mengde i listen. «Varm ovn» er tolket som ca. 225 °C.
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!
