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Tomato and egg sandwiches

Butter, egg yolks, grated cheese, salt, pepper, onion and about 1 dl tomato purée are worked together into a spread for sandwiches. From Erken's Stor kokebok (1949), p. 685.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 685 (falt i det fri)

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About the dish

The spread is a butter-based tomato filling in the same vein as the other sandwich fillings in the chapter.

How to make it

  1. 1

    Mix the spread

    Work the butter, egg yolks, grated cheese, salt, pepper, onion and tomato purée well together.

  2. 2

    Assemble

    Put the mixture between slices of bread.

  3. 3

    Note

    Note: The egg yolks are not heat-treated. Preferably use pasteurised eggs, and avoid serving the raw egg to pregnant women, the elderly and young children.

Changes from the original

"del." is converted to dl. The amount of onion is not given. The food-safety note has been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 685)~86% of the text changedremovedadded
100 g smør. 2 stk eggeplommer. 1,5 dl revet ost. salt. pepper. løk (mengde ikke oppgitt). 1 dl tomatpuré (ca.). brødskiver. Arbeid gr. smør, 2 eggeplommer, revet 1 1/2 del. reven ost, salt, pepper, løk og tomatpuré tomatpuré, ca. 1 del. Arbeides godt sammen.. Legg blandingen mellom brødskiver.. Merk: Eggeplommene er ikke varmebehandlet. Bruk helst pasteuriserte egg, og unngå å servere dette til gravide, eldre sammen og små barn. legges mellem brødskiver.

Note on Modernised

«del.» er omregnet til dl. Mengde løk er ikke oppgitt. Mattrygghetsmerknaden er lagt til.

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Frequently asked questions

How much tomato purée?
About 1 dl.
Are the egg yolks raw?
The original does not say they are heat-treated, so they must be taken as raw.

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