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Warm Sandwiches

Warm sandwiches from Erken 1914: round slices of white bread filled with finely chopped ham mixed with French mustard, dipped in egg and 1 dl milk, browned in 60 g butter and sprinkled with parsley. Served warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 5 (falt i det fri)

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About the dish

Erken's warm ham toasts — an early Norwegian variant of French toast with a filling, from the chapter "Warm and Cold Small Dishes" in "Stor kokebok" (1914).

How to make it

  1. 1

    Prepare the bread

    Slice the white bread, remove all crusts, and cut out round slices.

  2. 2

    Fill

    Chop the ham finely and mix it with mustard to taste. Place the filling on half the slices and press a slice over each.

  3. 3

    Egg dip

    Whisk the egg well and stir in the milk. Dip the sandwiches quickly in the mixture.

  4. 4

    Fry

    Melt the butter in a pan and brown the sandwiches on both sides.

  5. 5

    Serve

    Sprinkle finely chopped parsley over and serve hot.

Changes from the original

"1 del." is interpreted as 1 deciliter of milk. The amounts of bread and ham are estimated; measurements given in modern units.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 5) → Modernised~86% of the text changedremovedadded
Franskbrød 8 skiver loff (skorpene skåret bort, stukket ut i runde skiver). 200 g kokt skinke (finhakket). 2 ts fransk sennep (etter smak). 1 egg stk egg. 1 del. melk dl melk. 60 gr. g smør (til steking). 1 spiseske finhakket persille. Franskbrødet skjæres ss persille (finhakket). Skjær loffen i skiver, fjern alle skorper skjæres væk, og skiverne utstikkes runde. Skinken hakkes fin, blandes stikk ut runde skiver.. Hakk skinken fint og bland den med sennep efter smak, dette lægges paa brødet, etter smak. Legg fyllet på halvparten av skivene og press en anden skive presses over. Egget vispes godt, irøres melken, brødene dyppes heri et øieblik over hver.. Visp egget godt og brunes paa begge sider paa pande rør inn melken. Dypp sandwichene raskt i det smeltede smør. Den finhakkede blandingen.. Smelt smøret i en panne og brun sandwichene på begge sider.. Strø finhakket persille strøes over. Serveres over og server varme.

Note on Modernised

«1 del.» er tolket som 1 desiliter melk. Mengde loff og skinke er anslått; mål oppgitt moderne.

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Frequently asked questions

What kind of bread and filling are used?
White bread cut into slices, with the crusts cut off and the slices cut out round. The filling is finely chopped ham mixed with Dijon mustard to taste. A second slice is pressed over.
How are the sandwiches fried?
One egg is whisked well together with 1 deciliter of milk. The sandwiches are dipped for a moment in the egg mixture and browned on both sides in a pan with 60 g melted butter.
How are they served?
Hot, with 1 tablespoon finely chopped parsley sprinkled over. The dish serves 4 and takes around 30 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 5, in the chapter on hot and cold small dishes.

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