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Spinach and anchovies

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)

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About the dish

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.

How to make it

  1. 1

    Warm bread and butter

    Warm the grated bread together with the butter in a pan.

  2. 2

    Mix in spinach and anchovies

    Add the boiled, chopped spinach and the cleaned anchovies. Mix well together and season with salt and pepper.

  3. 3

    Plate

    When the mixture is heated through, shape it high on the platter.

  4. 4

    Garnish

    Garnish around the edge with slices of hard-boiled egg and place anchovies on top. Serve hot as a breakfast dish.

Changes from the original

"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.

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 383) → Modernised~85% of the text changedremovedadded
1 del. dl revet franskbrød loff (revet franskbrød). 50 gr. smør 1 tallerkenfuld g smør. 3 dl kokt, hakket spinat («1 tallerkenfull»). 6 stk sardeller (rensede, noen spares til pynt). salt pepper. Brød og smør varmes, tilsættes (etter smak). pepper (etter smak). 2 stk egg (hardkokte, i skiver, til pynt). Varm det revne brødet sammen med smøret i en panne.. Tilsett den kokte, hakkede spinaten og de rensede sardeller. Blandes sardellene. Bland godt sammen, og pepper sammen og smak til med salt haves i efter smak. Naar det og pepper.. Når blandingen er ganske varmt, gjennomvarm, formes det høit paa fatet, pyntes den høyt opp på fatet.. Pynt rundt kanten med haardkokte egg, skaaret i skiver, og øverst lægges sardeller. Udmerket pen skiver av hardkokte egg og god frokostret. legg sardeller øverst. Serveres varm som frokostrett.

Note on Modernised

«1 tallerkenfuld» er anslått til ca. 3 dl kokt, hakket spinat. Deigmål er omregnet til dl/gram. OCR-feilen «vannes» er tolket som «varmes». Hardkokte egg til pynt er tatt inn i ingredienslisten selv om de bare nevnes i fremgangsmåten.

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Frequently asked questions

What does the dish consist of?
Grated French bread, 50 g butter, a plateful of boiled, chopped spinach, and 6 cleaned anchovies, seasoned with salt and pepper.
How is it made?
Bread and butter are warmed, spinach and cleaned anchovies are added and mixed well. Season with salt and pepper. When the mixture is heated through, shape it high on the platter.
How is the dish garnished and served?
Garnish around it with sliced hard-boiled eggs and place anchovies on top. Erken recommends it as an "excellent, pretty, and good breakfast dish."
How long does it take, and how many does it serve?
About 25 minutes total, calculated for 4 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 383.

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