Why is the total time so long?

Because salt herring must be soaked before use – the preparation itself (chopping, forming and frying) takes only a short time. The soaking accounts for most of the roughly 740 minutes.

What do I need for 4 servings?

½ kg herring, ½ l potatoes, 300 g boiled or fried meat, 10 g potato starch, pepper and 60 g fat or butter for frying.

How are the balls made?

The soaked herring is cleaned of skin and bones and chopped finely. Boiled potatoes and the meat are also chopped, and starch and pepper are added. The dough is formed into small round balls that are fried in fat.

What is served with them?

Beet salad, according to the recipe in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 120.

Herring Balls

Name: Herring Balls
Prep time: 35 min
Cook time: 11 h 45 min
Total time: 12 h 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 0.5 kg salt herring (soaked); 0.5 l potatoes (boiled, approx. 400 g); 300 g boiled or fried meat (leftovers); 10 g potato starch; 0.5 tsp pepper (to taste); 60 g butter (or frying fat); beet salad (for serving)

Herring balls of finely chopped soaked salt herring, boiled potatoes and leftover boiled/fried meat bound with potato starch and pepper; formed into small balls, fried in fat and served with beet salad.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 120 (falt i det fri)

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About the dish

Leftover cooking in practice: salt herring, boiled potatoes and leftover boiled or fried meat are chopped together into balls that are fried. Typical thrifty household food from Erken's cookbook.

How to make it

1
Soak and clean the herring
Put the herring in cold water overnight. Remove the skin and bones and chop the herring finely.
2
Make the dough
Chop the boiled potatoes and meat, mix with the herring and add the potato starch and pepper.
3
Form the balls
Form the dough into small round balls.
4
Fry
Fry the balls golden in butter or fat over medium heat, about 3–4 minutes on each side.
5
Serve
Serve the herring balls with beet salad.

Changes from the original

OCR-unclear quantities are read as ½ kg herring and ½ l potatoes. "Fat" is given as butter or frying fat, "potato meal" as potato starch. The method is broken into steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 120) → 1949 (korrekturlest, s. 146)~32% av teksten endretfjernetlagt til

½ kg. sild ½ 2⅔ l. poteter 300 gr. kokt eller stekt ~~kjøt~~ kjøtt 10 gr. potetesmel 1 del. fløte eller melk pepper 60 gr. fett eller smør. Den ~~utvandede~~ utvannede sild befries for ~~skind~~ skinn og ben og hakkes fint. De kokte poteter og kjøttet hakkes ~~ogsaa; tilsættes~~ også; tilsettes mel og ~~pepper.~~ pepper og fløten. Deigen dannes til ~~smaa~~ små runde boller, som stekes i fett. Rødbetesalat serveres til.

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Frequently asked questions

Why is the total time so long?: Because salt herring must be soaked before use – the preparation itself (chopping, forming and frying) takes only a short time. The soaking accounts for most of the roughly 740 minutes.
What do I need for 4 servings?: ½ kg herring, ½ l potatoes, 300 g boiled or fried meat, 10 g potato starch, pepper and 60 g fat or butter for frying.
How are the balls made?: The soaked herring is cleaned of skin and bones and chopped finely. Boiled potatoes and the meat are also chopped, and starch and pepper are added. The dough is formed into small round balls that are fried in fat.
What is served with them?: Beet salad, according to the recipe in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 120.

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