Scraped-clean cheese rinds are ground in a mincer, weighed and worked with butter equal to 2/3 of the cheese weight, caraway and salt. From Erken's Stor kokebok (1949), p. 687.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 687 (falt i det fri)
A thrifty cheese spread made from rinds, typical of a kitchen where nothing is wasted.
Grind the cheese
Grind the scraped-clean cheese rinds in a meat grinder and weigh them.
Mix with butter
Work the cheese together with butter equal to 2/3 of the cheese weight.
Season
Add caraway and salt to taste. The spread is ready for use at once.
The original gives no quantities beyond the ratio of cheese to butter.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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