Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Open sandwich with boiled lightly salted ham

Boiled lightly salted ham on bread spread with spinach butter (with radish and greenery), glazed with jelly (aspic). From Erken's Stor kokebok (1949), p. 680.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 680 (falt i det fri)

Be the first to rate

About the dish

The bread is spread with spinach butter, and the ham is glazed with jelly (aspic) at the end.

How to make it

  1. 1

    Spread the bread

    Spread the bread with spinach butter, with a touch of radish and a little greenery added.

  2. 2

    Add the ham

    Lay boiled lightly salted ham on the bread and glaze it over with jelly (aspic).

Changes from the original

No quantities are given, and spinach butter is not explained in the text. «En tanke» of radish is kept as in the text (a touch).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 680) → Modernised~82% of the text changedremovedadded
Kokt brød. spinatsmør (med en tanke reddiker og litt grønt). kokt lettsaltet skinke er lagt på brød smurt skinke. reddiker (en tanke). gelé (aspic) (til å trekke over). Smør brødet med spinatsmør, hvori tilsatt en tanke reddiker og litt grønt. overtrukket grønt.. Legg kokt lettsaltet skinke på brødet og trekk det over med gelé (aspic) (aspic).

Note on Modernised

Ingen mengder, og spinatsmør er ikke forklart i teksten. «En tanke» reddiker er beholdt slik teksten har det.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is spinach butter?
Butter mixed with spinach; the book does not explain it further here.
What is the ham covered with?
Jelly (aspic).

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!