Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 685
Schweizerost smeltes i vannbad og legges på en påsmurt brødskive; legg hakkede reddiker på en annen smurt skive, gjerne sennepssmør, og trykk skivene sammen.
Radish and cheese sandwich
Swiss cheese is melted in a water bath and laid on a buttered slice of bread; chopped radish goes on another slice, preferably with mustard butter, and the slices are pressed together. From Erken's Stor kokebok (1949), p. 685.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 685 (falt i det fri)
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About the dish
The sandwich combines warm, melted cheese with fresh, sharp radish.
How to make it
- 1
Melt the cheese
Melt the Swiss cheese in a water bath and lay it on a buttered slice of bread.
- 2
Add the radish
Put chopped radishes on another buttered slice, preferably spread with mustard butter.
- 3
Press together
Press the slices together.
Changes from the original
The original gives no quantities. Nothing has been added.
Time machine – what changed?
1949 (proofread, p. 685) → Modernised~67% of the text changedremovedadded
Note on Modernised
Ingen mengder i originalen. Ingenting er lagt til.
Community interpretations
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Frequently asked questions
- How is the cheese melted?
- In a water bath, as Erken writes.
- What is mustard butter?
- Butter mixed with mustard.
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