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Fried herring

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Opskrifter på grunnlag av komitéens opgaver – tirsdag middag, s. 38 (falt i det fri)

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How to make it

  1. 1

    Clean

    Clean and wash the fish and dry it.

  2. 2

    Coat and fry

    Mix the groat flour, salt and pepper and turn the fish in the mixture. Fry it until nicely brown in the margarine.

  3. 3

    Serve

    Serve with grated root vegetables and boiled potatoes. Flatbread on the side.

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Time machine – what changed?

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

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 38)~46% of the text changedremovedadded
Stekt sild 750 g sild. sild, 50 g grynmel. salt. pepper. grynmel, salt, pepper, 60 g margarin. margarin, 200 g røtter (revne). røtter, 550 g poteter (kokte). poteter, 80 g flatbrød. flatbrød Rens og vask fisken og fisken, tørk den.. den. Bland grynmel, salt og pepper og vend fisken i blandingen. heri. Stek den pent brun i margarinen.. Server margarinen. Serveres med revne røtter og kokte poteter. Flatbrød til.

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