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.

"Tobbington"

Name: "Tobbington"
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 200 g butter; 200 g wheat flour; 5 dl vegetable stock (1/2 liter); 4 pcs eggs (separated into yolks and whites); 200 g cooked ham (finely sliced, about 1 plateful); 150 g cooked carrots (finely sliced); 150 g cooked white roots (parsley root or parsnip, finely sliced); salt (to taste); pepper (to taste)

"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
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
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
Fold in the egg whites
Beat the egg whites stiff and gently fold them into the mixture at the end.
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
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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 228) → Modernised~79% of the text changedremovedadded

200 ~~gr. smør~~ g smør. 200 ~~gr. hvetemel 3/4 1.~~ g hvetemel. 5 dl grønnsakkraft (½ liter). 4 stk egg (deles i ~~tallerkenful finsk åren~~ plommer og hviter). 200 g kokt skinke (finskåret, ca. 1 tallerkenfull). 150 g kokte ~~gulerøtter~~ gulrøtter (finskåret). 150 g kokte hvite røtter (persillerot eller pastinakk, finskåret). salt ~~pepper. Smør~~ (etter smak). pepper (etter smak). Rør smør og ~~mel røres sammen, spes~~ hvetemel sammen i en kjele. Spe med ~~kraften, gis et opkok, tas av varmen. Skinken~~ grønnsakkraften litt om litt, kok opp under omrøring og ta kjelen av varmen.. Rør inn den finskårne skinken, de finskårne ~~røtter,~~ kokte gulrøttene og hvite røttene, eggeplommene, ~~krydderier~~ salt og ~~tilsist de stivvispede hviter has i. Fylles~~ pepper.. Stivvisp eggehvitene og vend dem forsiktig inn i massen til slutt.. Fyll massen i en smurt og strødd form og ~~stekes~~ stek i varm ovn ~~3/4 time.~~ (ca. 180 °C) i ¾ time, til formen er stivnet og gyllen.. Serveres med brun, skarp saus eller tomatsaus.

Note on Modernised

Mål er modernisert (dl/l, gram), «tallerkenfuld skinke» er anslått til ca. 200 g, og «hvite røtter» er angitt som persillerot/pastinakk. Steketid og fremgangsmåte er ellers uendret; språket i trinnene er modernisert.

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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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