What does the dish consist of?

Finely cut herring and boiled, peeled, finely cut potatoes placed in small molds greased with melted butter (30 g), and covered with a custard of 1½ dl cream, 2 egg yolks and 1 tablespoon of finely chopped parsley.

How long should the molds stay in the oven?

Only until the custard has set – they are taken out at once and served warm. The total preparation time is about 40 minutes.

What kind of molds are used?

Small cases or individual molds, one per serving (the recipe is for 4). The molds are greased with a little of the melted butter before the filling goes in.

Where does the recipe come from?

Henriette Schønberg Erken's "Stor kokebok" from 1914, page 122.

Herring with Egg in Molds

Name: Herring with Egg in Molds
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs salt herring (soaked, cleaned and finely cut; amount not given in the original); 4 pcs potatoes (boiled, peeled and finely cut; amount not given in the original); 1.5 dl cream; 2 pcs egg yolks; 1 tbsp finely chopped parsley; 30 g butter (melted)

Erken 1914: small individual molds with finely cut soaked salt herring and boiled potatoes, filled with a custard of cream, egg yolks and parsley, baked until set and served warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 122 (falt i det fri)

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About the dish

One of several small herring starters in Erken's herring section, where soaked salt herring is baked in small paper cases or individual molds and served warm.

How to make it

1
Butter the molds
Set the oven to 180 °C (355 °F). Brush small individual molds (or paper cases) with a little of the melted butter.
2
Add herring and potatoes
Put the finely cut, soaked herring and the boiled, peeled and finely cut potatoes into the molds.
3
Mix the egg mixture
Whisk the cream, egg yolks and finely chopped parsley together.
4
Fill and bake
Pour a little of the mixture into each mold and put them in the oven. Take them out as soon as the mixture has set.
5
Serve
Served warm.

Changes from the original

Deciliter and gram measures are converted to modern measures (1½ dl cream, 30 g butter). The amount of herring and potatoes was not given in the original; a reasonable suggestion is set as a note. The method is broken into numbered steps.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 122)~87% of the text changedremovedadded

~~2 stk salt sild (utvannet, renset og finskåret; mengde ikke oppgitt i originalen). 4 stk~~ Sild poteter ~~(kokte, skrelte og finskårne; mengde ikke oppgitt i originalen). 1,5 dl fløte.~~ 1½ del. fløte 2 ~~stk eggeplommer.~~ eggeblommer 1 ss spiseske finhakket ~~persille.~~ persille 30 ~~g smør (smeltet). Sett ovnen på 180 °C. Pensle små porsjonsformer (eller papirformer) med~~ gr. smør. I hver liten æske eller form haves litt av det smeltede ~~smøret.. Legg den finskårne, utvannede silden~~ smør. Den finskaarne sild og de kokte, ~~skrelte og finskårne potetene i formene.. Visp fløte, eggeplommer og finhakket persille sammen.. Hell litt~~ skrællede, finskaarne poteter lægges heri. Fløten, eggeblommerne samt persillen vispes sammen. Litt av ~~blandingen~~ denne røre heldes i hver ~~form og sett dem~~ æske eller form, sættes i ~~ovnen. Ta dem ut~~ ovnen; uttages straks ~~blandingen har stivnet.. Serveres~~ den er stivnet, serveres varm.

Note on Modernised

Desiliter- og grammål er omregnet til moderne mål (1½ dl fløte, 30 g smør). Mengde sild og poteter var ikke oppgitt i originalen; det er satt et rimelig forslag som note. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What does the dish consist of?: Finely cut herring and boiled, peeled, finely cut potatoes placed in small molds greased with melted butter (30 g), and covered with a custard of 1½ dl cream, 2 egg yolks and 1 tablespoon of finely chopped parsley.
How long should the molds stay in the oven?: Only until the custard has set – they are taken out at once and served warm. The total preparation time is about 40 minutes.
What kind of molds are used?: Small cases or individual molds, one per serving (the recipe is for 4). The molds are greased with a little of the melted butter before the filling goes in.
Where does the recipe come from?: Henriette Schønberg Erken's "Stor kokebok" from 1914, page 122.

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