Herring Pudding II from Erken's Stor kokebok 1914: soaked salt herring is ground with boiled potatoes, mixed with milk, butter, and pepper, baked in a dish in a hot oven for half an hour and served with stewed vegetables.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 121 (falt i det fri)
Herring pudding was peasant fare and a cheap everyday dish in Norwegian homes. Erken gives several variants; this ground version could also be fried as cakes.
Soak the herring
Place the herring in cold water to soak, clean it, remove the skin and bones, and fillet it.
Grind herring and potatoes
Run the soaked herring together with the boiled potatoes once through a meat grinder.
Mix the batter
Stir in milk, melted butter, and pepper to a smooth mixture.
Fill the dish
Grease a dish well and sprinkle it with rusk crumbs. Fill in the mixture and smooth the surface.
Bake
Bake the pudding in a hot oven (about 200 °C (390 °F)) for half an hour until it is cooked through and nicely colored.
Serve
Serve with stewed vegetables. The same batter can also be fried as cakes in a pan.
The measures have been converted to modern units (1 l potatoes ≈ 700 g, 2 dl milk = 2 dl). Butter and rusk crumbs for greasing and sprinkling the dish have been specified. Oven temperature is estimated at 200 °C (390 °F).
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.
Potet
Smør
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