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Anchovies and tongue

Sardines, coarsely grated boiled salted tongue and finely chopped olives mixed and spread thinly on dark bread, with a little mayonnaise on top. From Erken's Stor kokebok (1949), p. 682.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)

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About the dish

The sardines are mixed with grated salted tongue and olives and spread thinly on dark bread.

How to make it

  1. 1

    Mix

    Work the sardines together with coarsely grated boiled, salted tongue and a couple of finely chopped olives.

  2. 2

    Spread on the bread

    Spread the mixture in a thin layer on dark bread. Put a little mayonnaise over.

Changes from the original

The original gives no quantities.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 682) → Modernised~68% of the text changedremovedadded
De for sardeller (uten skinn og ben befridde sardeller arbeides ben). kokt, salt tunge (grovrevet). 2 stk oliven (et par, finhakket). mørkt brød. majones (litt). Arbeid sardellene sammen med grovreven kokt grovrevet kokt, salt tunge og et par finhakkede oliven. Legges oliven.. Legg blandingen i et tynt lag på mørkt brød. Litt Legg litt majones over.

Note on Modernised

Ingen mengder i originalen.

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Frequently asked questions

What kind of tongue is used?
Boiled, salted tongue, coarsely grated.
What kind of bread?
Dark bread.

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