Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Potato Timbales with Vegetables

Small potato timbales of potato mixture with butter, milk and egg, shaped in moulds with peas, carrot strips and leek and cooked for ¾ hour in a water bath. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 395.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 395 (falt i det fri)

Be the first to rate

About the dish

The recipe is in the vegetable chapter of the 1949 edition and runs across two pages, 395-396. It uses timbale moulds, small moulds once used for neat serving dishes.

How to make it

  1. 1

    Make the potato mixture

    Press or mince the cooked potatoes and put them in a pot. Stir in the butter and whisk in the boiling milk vigorously. Add the egg yolk and the stiffly whisked egg white. Salt to taste.

  2. 2

    Fill the moulds

    Grease small timbale moulds well. Line the sides with carrot strips and strips of green leek leaves. Put cooked peas in the bottom, then fill with alternating layers of potato mixture and peas.

  3. 3

    Cook in a water bath

    Cook the moulds in a water bath for ¾ hour (45 minutes).

  4. 4

    Serve

    Serve with melted or creamed butter.

  5. 5

    Note

    Note: The egg mixture must be heated right through; the moulds must stay in the water bath for the full time.

Changes from the original

"Del." is read as dl. The yolk and white are read as parts of the one egg. The text is combined from two pages, and a final note has been added.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 395)~79% of the text changedremovedadded
0,5 l kokte poteter. ½ l. poteter 25 g smør. 0,5 dl gr. smør ½ del. kokende melk (kokende). 1 stk egg (delt i plomme og hvite). salt (etter smak). erter gulerøtter og purre. De kokte erter. gulrøtter (skåret i strimler). purre (grønne blader, i strimler). smeltet eller rørt smør (til servering). Press poteter presses eller mal de kokte potetene og ha dem males, has i en gryte. Rør inn gryte, irøres smøret og visp den kokende melken melk vispes sterkt i. Tilsett i; tilsettes eggeplommen og den stivvispede eggehviten. Salt etter smak.. Smør små eggehvite; salt efter smak. Små timbalformer godt. Sett gulrotstrimler smøres godt, om kanten stilles gulerøttstrimler og strimler av grønne purreblader langs kanten. Legg purreblade, kokte erter i bunnen, bunnen og fyll siden på lagvis med potetmasse og erter.. La formene koke erter. Formene koker i vannbad i ¾ time (45 minutter).. Server 3/4 time. Serveres med smeltet eller rørt smør.. Merk: Eggemassen skal bli gjennomvarm; formene må stå i vannbadet hele tiden. smør.

Note on Modernised

«Del.» er tolket som dl. Eggeplommen og eggehviten er tolket som deler av det ene egget. Teksten er satt sammen av to sider, og et siste steg med råd er lagt til.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are timbale moulds?
Small, round moulds in which food is cooked and turned out; small cups or ramekins can be used.
How long do they cook?
¾ hour in a water bath.
What are they served with?
Melted or creamed butter.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!