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"Tobbington"

"Tobbington" from Erken's Stor kokebok (1914, p. 198): a baked dish of a thick butter-flour roux thinned with vegetable stock, mixed with finely sliced cooked ham, cooked carrots and white roots, egg yolks, spices and stiffly beaten egg whites. Baked in a greased mold in a hot oven for 3/4 hour and served with a sharp brown sauce or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 198 (falt i det fri)

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About the dish

The recipe appears in the meat chapter of "Stor kokebok" (1914), just before the section on veal. "Tobbington" is a mold/pudding dish made from a thick roux with ham and cooked roots, a typical way of using up leftover cooked ham and vegetables.

How to make it

  1. 1

    Make the roux

    Stir the butter and wheat flour together in a saucepan. Thin with the vegetable stock a little at a time, bring to a boil while stirring and take the pan off the heat.

  2. 2

    Mix in ham, roots and egg yolks

    Stir in the finely sliced ham, the finely sliced cooked carrots and white roots, the egg yolks, salt and pepper.

  3. 3

    Fold in the egg whites

    Beat the egg whites stiff and gently fold them into the mixture at the end.

  4. 4

    Bake in a mold

    Fill the mixture into a greased and coated mold and bake in a hot oven (about 180 °C (355 °F)) for 3/4 hour, until the mold is set and golden.

  5. 5

    Serving

    Serve with a sharp brown sauce or tomato sauce.

Changes from the original

Measures have been modernized (dl/l, grams), "a plateful of ham" is estimated at about 200 g, and "white roots" are given as parsley root/parsnip. Baking time and method are otherwise unchanged; the language in the steps has been modernized.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 198) → 1949 (korrekturlest, s. 228)~38% av teksten endretfjernetlagt til
200 gr. smør 200 gr. hvetemel ½ l. grønsakekraft 3/4 1. grønnsakkraft 4 egg 1 tallerkenfuld finskaaren i tallerkenful finsk åren skinke kokte gulerøtter kokte hvite røtter salt pepper. Smør og mel røres sammen, spædes spes med kraften, gives gis et opkok, tages tas av varmen. Skinken og de finskaarne finskårne røtter, eggeblommerne, eggeplommene, krydderier og tilsidst tilsist de stivvispede hviter haves has i. Fyldes Fylles i smurt og strøet strødd form og stekes i varm ovn ¾ 3/4 time. Serveres med brun, skarp saus eller tomatsaus.

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Frequently asked questions

What kind of dish is Tobbington?
It is a baked mold/casserole dish from Henriette Schonberg Erken's "Stor kokebok" (1914, p. 198). A thick butter-and-flour base is thinned with vegetable stock and filled with finely sliced ham, cooked carrots and white roots (parsley root/rutabaga), egg yolks and finally stiffly beaten egg white.
How long and how should it be baked?
The mixture is filled into a greased and coated mold and baked in a hot oven for 3/4 hour (45 minutes). Allow around 75 minutes in total with preparation.
What is it served with?
The original recommends a sharp brown sauce or tomato sauce.
How many does the recipe feed?
The quantities (200 g butter, 200 g wheat flour, 1/2 liter stock, 4 eggs and a plateful of ham) correspond to about 6 servings.

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