How long should the shrimp boil?

Drop them into boiling salted water and keep it boiling: large shrimp 7–8 minutes, small shrimp about 5 minutes.

What kind of water is used?

Shrimp are traditionally boiled in seawater right after they are caught. If you use fresh water, it must be well salted.

What determines whether the shrimp turn out well?

According to Schønberg Erken (Stor kokebok, 1914), the quality depends on how fresh the shrimp are and how they are boiled — they should be boiled right after the catch, and sold only cooked.

Shrimp (boiling)

Name: Shrimp (boiling)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg fresh shrimp (raw); 2 liter water; 80 g salt (about 40 g per liter, like seawater)

Erken's instruction for boiling shrimp: dropped into boiling salted water (like seawater), large shrimp boiled 7–8 minutes, small shrimp 5 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 154 (falt i det fri)

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About the dish

A short, basic instruction in Erken's fish chapter. In 1914, shrimp were boiled in seawater aboard the boat right after they were caught, and they were sold only cooked.

How to make it

1
Bring salted water to a boil
Bring the water to a boil with the salt, ideally clean seawater if available.
2
Boil the shrimp
Drop the shrimp into the boiling water and keep it boiling: large shrimp 7–8 minutes, small shrimp 5 minutes.
3
Cool
Take the shrimp out and let them cool. The quality depends on how fresh they are and on the boiling.

Changes from the original

A salt amount is specified (about 40 g salt per liter of water to imitate seawater); otherwise unchanged.

In stores now

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

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 154) → 1949 (korrekturlest, s. 182)~36% av teksten endretfjernetlagt til

~~Ræker. Ræker~~ Reker kokes i ~~sjøvand~~ sjøvann straks de er fisket; de ~~sælges~~ selges kun kokt. Deres godhet er ~~avhængig av,~~ avhengig av hvor friske de er er, og hvorledes de kokes. Ha dem i kokende saltet ~~vand~~ vann og hold dem kokende, store ~~ræker~~ reker i 7 å 8 minutter, ~~smaa ræker~~ små reker i 5 minutter.

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Frequently asked questions

How long should the shrimp boil?: Drop them into boiling salted water and keep it boiling: large shrimp 7–8 minutes, small shrimp about 5 minutes.
What kind of water is used?: Shrimp are traditionally boiled in seawater right after they are caught. If you use fresh water, it must be well salted.
What determines whether the shrimp turn out well?: According to Schønberg Erken (Stor kokebok, 1914), the quality depends on how fresh the shrimp are and how they are boiled — they should be boiled right after the catch, and sold only cooked.

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