Erken's description of toast (1914): white bread slices grilled over coals or lightly fried in melted butter, buttered generously at once to stay soft; served fresh without toppings.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)
Here Erken explains what "toast" is – a foundation for the many small dishes with grilled bread that follow in the chapter.
Grill the bread
Grill the bread slices over coals (in a toaster or on a grill), or fry them lightly in melted butter in the pan.
Butter at once
Butter the grilled bread generously right away, so that it stays soft.
Serve
If the bread is to be served without toppings, it must be brought to the table freshly grilled.
Measurements and quantities are estimated; the original gives only a description with no stated amounts. "Grilled over coals" is described as frying in a pan or toasting in a modern toaster.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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