Erken's Welsh rarebit (1914): 120 g cheese melted gently with 15 g butter, 3 tbsp milk or beer, salt, mustard, and paprika until the mixture thickens, then laid hot over toasted, buttered squares of white bread. Serve at once.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 28 (falt i det fri)
An English-inspired small dish from the chapter "Hot and cold small dishes" in Stor kokebok (1914). Melted cheese with milk or beer and seasonings is laid over toasted white-bread slices – an early Norwegian version of the classic British dish.
Melt the cheese
Cut the cheese into small pieces and put it in a pot together with the butter, milk or beer, and the seasonings.
Stir until it thickens
Stir over quite low heat until the mixture thickens.
Toast the bread
Toast slices of white bread, cut them into not-too-large squares, and spread them with good butter.
Plate
Lay the cheese mixture over the toasted bread slices and serve at once.
Measurements have been modernized (grams, tablespoons), and the amounts for salt, mustard, and paprika are given as "to taste" since the original gives no quantity. The method has been split into numbered steps with modernized language; the French loaf has been kept as the designation.
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.
Ost
Smør
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