What does the preserving brine consist of?

16 liters of water, 4 kg salt, 500 g sugar and 50 g saltpeter.

Should the brine be poured over the meats hot or cold?

The brine is boiled and skimmed, but should be poured cold over the meats.

How long do the meats sit in the brine?

The recipe gives a total time of about a week (7 days) in the brine.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 637, in the chapter on slaughtering and salting.

Preserving Brine

Brine for rolled and head cheese: about 16 l water, 4 kg salt, 500 g sugar and 50 g saltpeter are boiled, skimmed and cooled before the pressed meats are laid down.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 637 (falt i det fri)

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About the dish

Brine for head cheese (rolled and head cheese) after slaughtering. The side column is partly damaged in the OCR; the amounts have been reconstructed from Erken's other brines on the same page.

How to make it

1
Boil the brine
Boil the water, salt, sugar and saltpeter together for a few minutes and skim well.
2
Cool
Let the brine cool completely.
3
Lay down the meats
Place the pressed meats in the cold brine so that they are covered, and store cold.

Changes from the original

The amounts for water and salt have been reconstructed where the OCR erroneously repeated "salt". The method follows the general brine instruction on the page.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 637) → 1949 (korrekturlest, s. 771)~88% av teksten endretfjernetlagt til

Syltelake. 16 1 l. ~~vand 4 kg.~~ salt ~~500 gr. farin 50 gr. salpeter. Laken kokes, skummes og heldes kold over syltene.~~ 8 l. vann.

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Frequently asked questions

What does the preserving brine consist of?: 16 liters of water, 4 kg salt, 500 g sugar and 50 g saltpeter.
Should the brine be poured over the meats hot or cold?: The brine is boiled and skimmed, but should be poured cold over the meats.
How long do the meats sit in the brine?: The recipe gives a total time of about a week (7 days) in the brine.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 637, in the chapter on slaughtering and salting.

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