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Herring Balls

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. 1

    Soak and clean the herring

    Put the herring in cold water overnight. Remove the skin and bones and chop the herring finely.

  2. 2

    Make the dough

    Chop the boiled potatoes and meat, mix with the herring and add the potato starch and pepper.

  3. 3

    Form the balls

    Form the dough into small round balls.

  4. 4

    Fry

    Fry the balls golden in butter or fat over medium heat, about 3–4 minutes on each side.

  5. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 120)~88% of the text changedremovedadded
0,5 kg saltsild (utvannet). 0,5 l ½ kg. sild ½ l. poteter (kokte, ca. 400 g). 300 g gr. kokt eller stekt kjøtt (rester). kjøt 10 g potetmel. 0,5 ts gr. potetesmel pepper (etter smak). 60 g smør (eller stekefett). rødbetsalat (til servering). Legg silden i kaldt vann natten over. Fjern skinn gr. fett eller smør. Den utvandede sild befries for skind og bein ben og hakk silden fint.. Hakk de hakkes fint. De kokte potetene og kjøttet, bland med silden poteter og tilsett potetmel kjøttet hakkes ogsaa; tilsættes mel og pepper.. Form deigen pepper. Deigen dannes til små smaa runde boller.. Stek bollene gylne boller, som stekes i smør eller fett på middels varme, ca. 3–4 minutter på hver side.. Server sildebollene med rødbetsalat. fett. Rødbetesalat serveres til.

Note on Modernised

OCR-uklare mengder er tolket som ½ kg sild og ½ l poteter. «Fett» er angitt som smør eller stekefett, «potetesmel» som potetmel. Fremgangsmåten er delt i trinn.

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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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