Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 74 (falt i det fri)
Make the potato mixture
Boil, peel and mash the potatoes. Stir in the butter, cream, egg yolk and seasoning.
Fold in the egg white
Whisk the egg white separately and fold it in at the end.
Bake
Put the mixture in a greased ring mould sprinkled with breadcrumbs. Bake until pale golden in a hot oven (about 200 °C (390 °F)) for about 15 minutes.
Fill
Turn the potato ring out onto a dish and fill it with a stew of meat, fish or vegetables.
1939 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
Kremfløte
Egg
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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