Erken's standard brine for meat and ham: the brine is boiled 10 minutes, skimmed and cooled completely before the meat is placed in it; ready to use after 3 weeks. Quantities are missing in the source text.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 637 (falt i det fri)
From the chapter on slaughtering in "Stor kokebok" (1914). Here Erken gives a range of standard brines for salting meat, pork and ham. The quantities for this brine appeared in the narrow margin column and are not preserved in the available text; the method is reproduced in full.
Boil the brine
Boil the water, salt and saltpeter together for 10 minutes.
Skim and cool
Skim the brine well, pour it into a clean vessel and let it go completely cold.
Add the meat
Place the meat in the cold brine. The meat can be used after 3 weeks.
Quantities are missing in the source and have not been invented. The method is divided into steps and modernized in language; "opheldes" is rendered as "poured off/cooled."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
Be the first to share your own version.
We may earn a commission if you buy through these links. It does not affect the price.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!