Frokostboken
- Year
- 1914
- Era
- 20th century
- Origin
- Norway · Europe
- Language
- Norwegian
- Category
- Scandinavian
Frokostboken, compiled by Henriette Schønberg Erken and first issued in 1914, is a Norwegian guide devoted to the breakfast table, codifying the cold buffet traditions, breads, cured fish, and dairy preparations central to Scandinavian morning fare. Alongside her monumental Stor kokebok, it secured Schønberg Erken's standing as the foremost authority on Norwegian domestic cookery in the early twentieth century and shaped national culinary practice for generations.
Cooking from this book
Smørbrød
Signature dishThe Norwegian open-faced sandwich stands as the emblem of this volume, which set the standard for how a proper frokost should look on Norwegian tables in the early twentieth century. Erken treated smørbrød as a small composition in its own right, pairing cured fish, cold meats, cheeses, eggs and pickles atop buttered bread with a careful eye to balance and presentation. Her work helped codify the bourgeois breakfast and luncheon spread that remains familiar across Norway today.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
