Which herring is used, and how is it prepared?

The recipe uses anchovy herring (about 2 liters). The herring is cleaned, the head and tail cut off, dried, and dredged in a mixture of 3 tablespoons flour and 1 tablespoon salt.

How is the pancake fried?

Lightly brown 50 g butter or fat in the pan, lay the herring close together, flip it with the help of a lid, and fry the other side. Then pour over 3 eggs well whisked with 3 spoons milk/cream and finely cut chives, and fry until light brown. Total time about 40 minutes.

Do I have to use egg and cream?

No. Erken writes that the eggs and cream can be omitted if you prefer – then it becomes plain fried herring in the pan.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 119. It serves 4.

Herring Pancake

Name: Herring Pancake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 l anchovy herring (small herring/sprat) (approx. 700–800 g, cleaned); 1 tbsp salt; 3 tbsp wheat flour; 50 g butter (or other fat); 3 pcs eggs (can be omitted); 3 tbsp milk or cream (can be omitted); 1 handful chives (finely cut)

Herring pancake from Erken 1914: cleaned small herring without head and tail are dredged in flour and salt, fried packed close together in browned butter, flipped with a lid, and covered with whisked egg with milk/cream and finely cut chives before frying to light brown. Egg and cream can be omitted.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 119 (falt i det fri)

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About the dish

An everyday dish from the herring chapter of "Stor kokebok" (1914): small herring fried close together in the pan like a cake and bound with an egg mixture – simple, cheap, and filling food.

How to make it

1
Clean the herring
Clean the herring, cut off the head and tail, and dry the fish well.
2
Bread
Dredge the herring in flour mixed with salt.
3
Fry
Brown the butter lightly in the pan and lay the herring close together in the pan.
4
Flip the cake
Flip the herring cake with the help of a lid and fry it on the other side.
5
Egg and chives
Whisk the eggs well with milk or cream, stir in finely cut chives, and pour the mixture over the herring.
6
Finish frying
Continue frying until the cake is light brown. The egg and cream can be omitted if you prefer.

Changes from the original

"2 l. anchovy herring" has been kept as a volume measure with an approximate weight given. "Spoons of milk" and the original's "cream" in the method have been combined into milk or cream. Butter or fat is given as butter. Modern spelling in the 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

1949 (proofread, p. 144) → Modernised~77% of the text changedremovedadded

~~Ingredienser:~~ 2 l. l ansjossild (småsild/brisling) (ca. 700–800 g, renset). 1 spiseskje ~~salt~~ salt. 3 spiseskjeer ~~mel~~ hvetemel. 50 ~~gr.~~ g smør ~~eller fett 2~~ (eller annet fett). 3 stk egg (kan sløyfes). 3 ~~skjeer~~ spiseskjeer melk ~~gressløk. Silden renses, avskjæres~~ eller fløte (kan sløyfes). 1 neve gressløk (finsnittet). Rens silden, skjær av hode og ~~hale, tørres, vendes~~ hale og tørk fisken godt.. Vend silden i ~~det blandede~~ mel ~~og salt. Smøret brunes~~ blandet med salt.. Brun smøret lett i ~~pannen,~~ pannen og ~~heri legges~~ legg silden tett ~~inn til hinannen. Vendes~~ inntil hverandre i pannen.. Snu sildekaken ved hjelp av et ~~lokk, stekes~~ lokk og stek den på den ~~annen side, overhelles eggene,~~ andre siden.. Visp eggene godt ~~vispet~~ med ~~melken~~ melk eller fløte, rør inn finsnittet gressløk og ~~irørt den finskårne gressløk. Stekes~~ hell blandingen over silden.. Stek videre til kaken er lysebrun. ~~Eggene~~ Egg og ~~melken~~ fløte kan ~~sløifes,~~ sløyfes om man liker det bedre.

Note on Modernised

«2 l. ansjossild» er beholdt som volummål med omtrentlig vektangivelse. «Skeer melk» og originalens «fløten» i fremgangsmåten er slått sammen til melk eller fløte. Smør eller fett er angitt som smør. Moderne rettskriving i trinnene.

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Frequently asked questions

Which herring is used, and how is it prepared?: The recipe uses anchovy herring (about 2 liters). The herring is cleaned, the head and tail cut off, dried, and dredged in a mixture of 3 tablespoons flour and 1 tablespoon salt.
How is the pancake fried?: Lightly brown 50 g butter or fat in the pan, lay the herring close together, flip it with the help of a lid, and fry the other side. Then pour over 3 eggs well whisked with 3 spoons milk/cream and finely cut chives, and fry until light brown. Total time about 40 minutes.
Do I have to use egg and cream?: No. Erken writes that the eggs and cream can be omitted if you prefer – then it becomes plain fried herring in the pan.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 119. It serves 4.

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