Erken's invalid-food recipe for stewed fish: 125 g boiled fish is heated in a small sauce of 5 g butter, 1 tsp flour, ¼ dl fish stock, and ¼ dl milk. One serving, very simple.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 664 (falt i det fri)
One of the simplest invalid dishes in Erken's chapter on food for the sick: boiled fish heated in a small, mild white sauce made from the fish stock. The dish was intended for a single patient and was meant to be as easy to digest as possible.
Make the thickening
Stir butter and wheat flour together well in a small pot.
Thin out
Thin little by little with the fish stock and the milk, and bring the sauce to a boil while stirring.
Stir in the fish
Clean the boiled fish of skin and bones, divide it into pieces, and stir it gently into the sauce. Heat through well and serve immediately.
Measures are modernized (del. → dl, teske → teskje), and the method is divided into numbered steps. No ingredients are changed.
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.
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