Chopped ham is mixed with vinegar, mustard, grated horseradish and a little oil and placed between two buttered slices of bread, cut out round or as half-moons. From Erken's Stor kokebok (1949), p. 685.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 685 (falt i det fri)
Horseradish and mustard give the ham spread its sharp flavour, a classic combination on the Norwegian cold table.
Mix
Mix the chopped ham, vinegar, prepared mustard, grated horseradish and oil well.
Assemble
Put the mixture between two buttered slices of bread that have been cut out round or as half-moons.
"del." is converted to dl, and kronolje is written as cooking oil.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!