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Potato Ring (Potato Border)

Potato border from Erken 1914: mashed potato of 1 kg potatoes with 80 g butter, 3 eggs, and 1¼ dl milk, baked in a buttered ring mold at about 200 °C for 30–45 min, turned out, and filled with a meat or fish ragout.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 357 (falt i det fri)

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About the dish

Ring molds were very popular in Norwegian bourgeois cookery around 1900. The potato border was baked in a ring mold, turned out onto a platter, and filled with a ragout of meat or fish — an efficient way to stretch a small amount of meat into a whole meal.

How to make it

  1. 1

    Mash the potatoes

    Steam the freshly boiled, warm potatoes dry, cut them up, and mash them completely fine or press them through a potato ricer.

  2. 2

    Combine the mixture

    Melt the butter in a pot and stir in the potato mass. Take the pot off the heat and stir in the milk, the beaten eggs, salt, and pepper.

  3. 3

    Fill the mold

    Put the mixture into a well-buttered ring mold coated with rusk crumbs.

  4. 4

    Bake

    Bake in a good hot oven (about 200 °C (390 °F)) for 30–45 minutes.

  5. 5

    Serve

    Turn the border out onto a platter and fill the center with a ragout of meat or fish.

Changes from the original

Measurements converted to modern units (1¼ deciliter milk). Oven temperature is given (200 °C (390 °F)) for the original's "good hot oven." The language of the steps has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 357) → 1949 (korrekturlest, s. 394)~29% av teksten endretfjernetlagt til
1 ½ kg. poteter 80 gr. smør 3 egg salt pepper 1 1/4 1½ del. melk eller fløte. De kokte, varme poteter dampes tørre, skjæres op og gnides ganske fine eller presses gjennem presse. Smørret Smøret smeltes i gryte, irøres potetesmassen, tages potetmassen, tas av ilden, varmen, irøres melken, de vispede egg, salt og pepper. Haves Has i godt smurt og strøet strødd form og stekes i godt varm ovn 1/2—3/4 ½—¾ time. Hvælves, Hvelves, og i midten av randen fyldes fylles en eller anden annen stuing av kjøt kjøtt eller fisk.

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Frequently asked questions

How long should the potato ring bake?
In a good hot oven for half to three-quarters of an hour, in a well-buttered and coated mold.
What do you fill the ring with?
After the ring is turned out, the center is filled with a ragout of meat or fish.
How are the potatoes handled?
Boiled, warm potatoes are steamed dry, cut up, and mashed completely fine or pressed through a ricer. They are then stirred into melted butter, and the pot is taken off the heat before milk/cream, beaten eggs, salt, and pepper are stirred in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 357. It is intended for 6 servings with 1 kg potatoes, 80 g butter, 3 eggs, and 1 1/4 dl milk or cream.

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