Sandwich butter in two versions: butter beaten white with whipped cream, pepper and mustard, or butter pounded with smoked ham and cream. From Erken's Stor kokebok (1949), p. 8.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 8 (falt i det fri)
The book gives two butter mixtures for sandwiches, a mild one with cream and mustard and a stronger one with smoked ham.
Version 1: butter and cream
Beat the butter until pale. Whip the cream stiff and fold it lightly into the butter. Season with pepper and mustard to taste.
Version 2: ham
Scrape the ham and pound it a little with 50 g of the butter. Press the mixture through a fine sieve.
Version 2: finish
Work the cream and the rest of the butter into the mixture. Season with pepper to taste.
Teaspoons and tablespoons are given as tsp and tbsp. 'Hårsikt' (a fine hair sieve) is given as a fine sieve. The two versions are listed separately.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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