Potato pasties

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 74 (falt i det fri)

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How to make it

1
Make the dough
Mash the potatoes and stir in the salt, pepper, egg and butter.
2
Fill
Take a tablespoon of the mixture and pat it down well. Put a little thick fish stew in the middle and cover with potato dough.
3
Coat and fry
Roll the balls in breadcrumbs (crushed, dried bread) and fry them on a greased tray.
4
Serve
Serve the pasties with browned butter or brown sauce and salad.

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Time machine – what changed?

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

From1939 Modernised

To1939 Modernised

Modernised → 1939 (proofread, p. 74)~57% of the text changedremovedadded

~~0,75~~ Potetposteier. 0.75 kg kokte ~~poteter. salt. pepper.~~ poteter, Salt og pepper, 1 stk ~~egg.~~ egg, 30 g ~~smør. tykk fiskestuing (til fyll). griljermel (støtt, tørket brød). Mal potetene~~ smør Potetene males og ~~rør inn~~ tilsettes salt, pepper, egg og ~~smør..~~ smør. Ta en spiseskje av ~~massen og~~ massen, klapp den godt ~~ned. Legg~~ ned, legg litt tykk fiskestuing midt på og dekk denne med ~~potetdeig..~~ potetdeig. Rull bollene i ~~griljermel (støtt, tørket brød)~~ støtt, tørret brød og stek dem på en smurt ~~plate.. Server posteiene~~ plate. Posteiene serveres med brunet smør eller brun saus og salat.

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