Erken's canapé from 1914: round grilled white bread slices spread thickly with shrimp butter, edged with peeled shrimp tails and capers in the center.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 7 (falt i det fri)
One of the many small canapés in the chapter "Hot and cold small dishes." Round bread rounds with seasoned butter and shellfish were typical party fare in 1914.
Grill the bread
Cut out round slices of white bread and grill them lightly, preferably in a little melted butter.
Spread on
Spread the slices thickly with shrimp butter.
Garnish
Arrange a ring of peeled shrimp tails around the edge, and a few capers in the center. Serve at once.
Quantities are estimated, as the original merely lists the ingredients without weights. French bread is specified as a white loaf, and measurements are modernized.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mengder er anslaatt, da originalen bare lister ingrediensene uten vekt. Franskbrød er angitt som loff, og maal er modernisert.
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