Erken's creamed potatoes from 1914: cold boiled potatoes are heated in a white sauce of butter, flour, and milk, seasoned with salt and sprinkled with chopped parsley.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 356 (falt i det fri)
From the potato section in the chapter on root vegetables and greens. On the same page, Erken reminds the reader that "a poorly boiled potato completely ruins an otherwise well-prepared meal," and creamed potatoes were a common way to use up boiled potatoes from the day before.
Make a white sauce
Melt the butter in a pot, stir in the flour, and thin with the milk a little at a time. Bring to a boil, stirring.
Add the potatoes
Cut the boiled, cold potatoes into neat slices or cubes and put them into the sauce. Salt to taste.
Boil and serve
Bring the mixture back to a boil, sprinkle over the finely chopped parsley, and serve.
Measures are converted to modern units (dl, tbsp, tsp), and the amount of potatoes is estimated at about 800 g boiled potatoes since the original gives no quantity. The method is divided into numbered steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Note on Modernised
Mål er omregnet til moderne enheter (dl, ss, ts), og mengden poteter er anslått til ca. 800 g kokte poteter siden originalen ikke oppgir mengde. Fremgangsmåten er delt i nummererte trinn.
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