A simple tomato gratin from Erken 1914: peeled, cut tomatoes simmered in a cocotte with onion, parsley, butter, salt and pepper, topped with grated bread and served in the dish.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 401 (falt i det fri)
A simple French-inspired tomato dish from the vegetable chapter of Stor kokebok (1914). A "cocotte" is a small ovenproof dish or pot in which the dish is both cooked and served.
Peel the tomatoes
Scald the tomatoes, pull off the skins and cut them up.
Put in the dish
Place the tomatoes in a cocotte or small ovenproof pot together with the onion, parsley, butter, pepper and salt.
Gratinate
Sprinkle the grated bread over and let the dish simmer for 5 minutes until the tomatoes are tender and the butter has soaked through.
Serve
Serve hot in the cocotte itself.
The quantity of tomatoes was unclear in the original print and has been set to ½ kg. "Knivsod" (knife-point) has been interpreted as a knife-tip, here about ½ tsp finely chopped onion. "Grated bread" has been modernized to grated white bread/breadcrumbs. "Smaasurrer paa ovnen" has been interpreted as gentle simmering on the stovetop.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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