Erken's herring cakes from 1914: fresh herring fillet is ground four times with salt, seasoned with pepper and ginger, mixed with sour cream, formed into thin cakes and fried in butter.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 116 (falt i det fri)
From the herring chapter of "Stor kokebok" (1914). Fresh herring was cheap everyday food, and the forcemeat was ground several times with salt to bind well.
Clean the fish
Clean the herring and scrape the fish flesh from the skin and bones, so you have only clean fish flesh left.
Grind the forcemeat
Run the fish flesh with the salt through a meat grinder four times, so the forcemeat becomes completely fine and sticky.
Season
Stir in pepper and ginger, and add the sour cream a little at a time while stirring.
Form the cakes
Form the forcemeat into thin, round cakes.
Fry
Fry the cakes golden in butter over medium heat, about 3–4 minutes on each side.
The measures are converted to modern units (1 deciliter cream, grams of butter kept). "Knife tip" is read as a knife tip ≈ 1/4 teaspoon. A meat grinder replaces "ground 4 times" in the description.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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