Summer sandwiches from Erken 1914: bread slices with mustard butter (1 tsp mustard per 25 g butter), a slice of cheese, topped with stripes of finely chopped radish, cress, and parsley, cut into triangles, rounds, or half-moons.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 5 (falt i det fri)
A fresh summer canapé from the chapter "Hot and cold small dishes" in "Stor kokebok" (1914). Cress and radish were common summer garnishes in Norwegian party households.
Mustard butter
Knead the butter and mustard well together — 1 tsp mustard to 25 g butter.
Butter the bread
Spread the bread slices with the mustard butter.
Add the cheese
Place a slice of cheese on each slice of bread.
Garnish in stripes
Scatter finely chopped radish, cress, and parsley in stripes over the cheese, so the cheese slice is completely covered.
Cut out
Cut the slices into triangles, round pieces, or half-moons and serve.
Quantities are estimated from Erken's ratio of 25 g butter to 1 tsp mustard; the ingredients are given in modern measurements.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Ost
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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