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Pig's Trotters, Syltelabber

Classic syltelabber (brined pig's trotters): 4 pig's trotters are soaked for a day, scalded and scraped, boiled tender in 4 l water with 60 g salt and a pinch of baking soda, cooled, split lengthwise and placed in brine. Served cold with vinegar, pepper and beets, or hot breaded in egg and rusk with fried potatoes and apple sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 257 (falt i det fri)

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About the dish

Syltelabber were among the fixed items on the Christmas and cold table. Erken describes both the cold traditional serving with vinegar and beets, and a warm variant breaded in egg and rusk.

How to make it

  1. 1

    Soaking

    Place the trotters in cold water for one day.

  2. 2

    Clean

    Scald the trotters with hot water and scrape them well.

  3. 3

    Boiling

    Place the trotters in the cold, salted water with baking soda added. Skim off and boil until they feel tender, or until a stick passes easily through the meat.

  4. 4

    Cooling

    Take the trotters up immediately and cool them in cold water.

  5. 5

    Place in brine

    When the trotters are completely cold, split them in two lengthwise and place them in a brine of salt and water.

  6. 6

    Soak if necessary

    If the trotters have become too salty, place them in a mixture of milk and water a couple of hours before serving. The milk draws out the salt and makes the trotters whiter.

  7. 7

    Cold serving

    Serve the trotters with vinegar, pepper and beets.

  8. 8

    Hot serving

    The trotters can also be breaded in egg and rusk, fried golden brown in butter and served with fried potatoes and apple sauce or truffle sauce.

Changes from the original

«Knivsodd natron» (a knife-point of baking soda) is estimated at ¼ tsp. Rusk kept (can be replaced with dry breadcrumbs). Measurements are converted to liters/grams and modern units, and the method is divided into steps.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 257)~74% of the text changedremovedadded
4 stk svinelabber. labber 4 l vann (kaldt). l. vand 60 g salt. 0,25 ts gr. salt 1 knivsod natron (en knivsodd). saltlake (salt og vann) (til oppbevaring). eddik, pepper og rødbeter (til servering kald). egg og kavring (til varm servering). smør (til steking). Legg labbene i kaldt vann Labberne lægges i ett døgn.. Skold labbene koldt vand 1 døgn; skoldes derefter med varmt vann vand, skrapes godt og skrap dem godt.. Sett labbene sættes over ilden i det kalde, kolde, saltede vannet tilsatt natron. Skum av vand, tilsat natron, skummes og kok koker, til de kjennes kjendes møre, eller til en pinne går lett gjennom kjøttet.. Ta labbene opp pinde gaar let igjennem kjøttet. — De optages straks og avkjøl dem avkjøles i kaldt vann.. Når labbene koldt vand. Naar de er helt kalde, del dem i to på ganske kolde, deles de over paa langs og legg dem lægges i lake av — salt og vann.. Er labbene blitt vand. Blir de liggende i laken saa længe, at de blir for salte, legges lægges de i en blanding av melk og vann vand et par timer timer, før servering. de serveres. Melken trekker hjælper til at trække ut saltet og gjør labbene hvitere.. Server labbene saltet, likesom labberne blir hvitere. Labberne serveres med eddik, pepper og rødbeter.. Labbene rødbeter. Labberne kan også serveres varme; de griljeres da i egg og kavring, stekes gyllenbrune gulbrune i smør og serveres med stekte poteter og eplesaus eller trøffelsaus.

Note on Modernised

«Knivsodd natron» er anslått til ¼ ts. Kavring beholdt (kan erstattes med tørt brødrasp). Mål er omregnet til liter/gram og moderne enheter, og fremgangsmåten er delt i trinn.

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Frequently asked questions

How long must the pig's trotters be prepared before boiling?
The trotters are placed in cold water for one day. Then they are scalded with hot water and scraped well before being placed in the cold, salted water with baking soda.
How much salt and water do I use?
For 4 trotters: 4 liters water, 60 grams salt and a pinch of baking soda. Skim off during boiling.
When are the trotters done boiling?
When they feel tender, that is, when a stick passes easily through the meat. They are taken up immediately and cooled in cold water.
What do I do if the syltelabber become too salty in the brine?
Place them in a mixture of milk and water a couple of hours before serving. The milk draws out the salt and makes the trotters whiter.
What are syltelabber served with?
Cold with vinegar, pepper and beets. They can also be served hot, breaded. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 257.

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