Shrimp butter from Erken's Stor kokebok 1914: equal parts peeled shrimp and butter pounded with a little lobster color and finely strained; used on canapés. Lobster butter is made the same way.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 7 (falt i det fri)
Shellfish compound butters were among the standard staples of the middle-class kitchen and were used on canapés and to color sauces. Lobster color was a red food coloring bought at the pharmacy.
Pound the shrimp
Pound the peeled shrimp together with the butter and the lobster color into a smooth mass, ideally in a mortar or with an immersion blender.
Strain
Rub the mass through a fine sieve so the butter becomes completely smooth.
Chill
Set the butter cold and covered until it is to be used. Lobster butter is made the same way.
Grams have been kept; "knivsod" has been translated to pinch. Lobster color can be omitted or replaced with paprika powder or tomato purée for color.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Reker
Smør
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