A quick breakfast dish from Erken 1914: grated white bread is warmed in butter, mixed with boiled chopped spinach and cleaned anchovies, seasoned, mounded high on a platter, and garnished with hard-boiled egg slices and anchovies.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 383 (falt i det fri)
A small dish from the spinach section in the chapter on root vegetables and greens. Erken recommends it as an "excellent, pretty, and good breakfast dish" – typical of the era's open-sandwich and breakfast tables with anchovies and hard-boiled eggs.
Warm bread and butter
Warm the grated bread together with the butter in a pan.
Mix in spinach and anchovies
Add the boiled, chopped spinach and the cleaned anchovies. Mix well together and season with salt and pepper.
Plate
When the mixture is heated through, shape it high on the platter.
Garnish
Garnish around the edge with slices of hard-boiled egg and place anchovies on top. Serve hot as a breakfast dish.
"1 plateful" is estimated at about 3 dl boiled, chopped spinach. Measurements are converted to dl/grams. The OCR error "vannes" is interpreted as "varmes" (warmed). Hard-boiled eggs for garnish have been added to the ingredient list even though they are only mentioned in the method.
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
Egg
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