Fried tomatoes from Erken's Stor kokebok (1914): 6 peeled tomatoes cut in 2–4, seasoned with 1/2 tsp salt and 1/4 tsp pepper, fried in 35 g browned butter and sprinkled with 1 tbsp finely chopped parsley. Served with fried meat and fish dishes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 400 (falt i det fri)
Erken opens the tomato section by noting that tomatoes are available all year, either whole or as purée, and that they should always be scalded with boiling water so the skin can be peeled off before cooking. Fried tomatoes were a modern accompaniment to fried meat and fish dishes.
Peel the tomatoes
Pour boiling water over the tomatoes and peel off the skins. Dry them well.
Cut the tomatoes
Cut the tomatoes crosswise into 2–4 pieces, depending on their size.
Season and fry
Brown the butter in a pan. Sprinkle the combined salt and pepper over the tomatoes and fry them in the butter.
Serve
Sprinkle the finely chopped parsley over just as they are to be served. Serve with fried meat and fish dishes.
Measurements have been converted to modern teaspoons/tablespoons and grams. The peeling method (pouring over boiling water) has been drawn from the chapter's introduction.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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