1905 edition
Historic source edition of the Big Cookbook.

ProofreadPage 56
Skinkekarbonader
250 gr kogt, røget skinke (finhakket), 300 gr kogte poteter (revne), 1 stk eg, 1 spiseske melk, 1 spiseske finhakket persille, 1 knivsod peber, 50 gr smør
Source: Henriette Schønberg Erken, Levningers anvendelse, 1905, s. 56 (falt i det fri)
1905 edition
Historic source edition of the Big Cookbook.

Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Smør
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