Recipe Manuscript

Gjedder

Name: Gjedder
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 4
Cuisine: European
Ingredients: 1 whole pike (about 1.5–2 kg), gutted and cleaned; 2 tablespoons vinegar (mild, such as white wine or apple cider vinegar); 2 teaspoons salt, plus more for the cooking water; 50 g (about 3.5 tablespoons) unsalted butter; 20 g freshly grated horseradish root (or jarred if not available); Optional: strips of pork fat or bacon for larding (about 50 g); 2 tablespoons capers (for serving with browned butter)

"Pike"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Gjedder

"er gode, undtagen i Marts, og fedest i Februar. De bliver bedst ved at koges hele. Skællene bliver paa, de overstryges med lidt Eddike og strøs med Salt. Halen anses for det bedste og fedeste Stykke. Spises med Smør og Peberrod. De kunne koges i Frikassee ligesom Aborrer, men da maa Skællene rives af. En stor Gjedde kan steges hel. Skindet tages da af, den spækkes, steges i Ovnen og maa flittig dryppes. Den spises med brunet Smør, hvori kommes Kapers."

English Translation

"are good, except in March, and fattest in February. They are best when boiled whole. The scales stay on, they are brushed with a little vinegar and sprinkled with salt. The tail is considered the best and fattest part. Eaten with butter and horseradish. They can be boiled in a fricassee like perch, but then the scales must be scraped off. A large pike can be roasted whole. The skin is then removed, it is larded, roasted in the oven and must be basted frequently. It is eaten with browned butter, in which capers are added."

Note on the Original Text

The recipe's language is succinct, with an assumption that the home cook was already skilled in fish preparation—no detailed instructions for gutting or filleting are provided. Ingredients are not listed separately, and measurements are vague or absent, typical for the era. Spelling follows late 19th-century Danish conventions (e.g., 'Gjedder' for 'Gjedde'), and culinary phrases are brief and practical, reflecting a direct, no-nonsense approach to cookery writing.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Gjedder' (pike) hails from an 1884 Danish-Norwegian cookbook published in Chicago, reflecting the culinary traditions brought by Scandinavian immigrants to North America. Pike was prized in Scandinavian waterways, and this preparation highlights both winter seasonality (when fish are fattest) and rustic, resourceful cooking—making the best use of what the river provided. The use of vinegar, salt, and minimal spicing is typical of 19th-century Scandinavian cooking, focusing on freshness and the natural flavors of the fish.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, the cook would use a large cast iron pot for boiling the fish whole and a sturdy, flat metal roasting tin for any oven preparations. A sharp knife was essential for gutting, skinning, and larding the fish, while a simple hand grater would be used for horseradish. An open hearth or a wood-fired stove served as the heat source, and the basting of the fish during roasting was done with a long-handled spoon or ladle.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole pike (about 3 1/4–4 1/2 lbs), gutted and cleaned
1 1/2 tablespoons vinegar (mild, such as white wine or apple cider vinegar)
2 teaspoons salt, plus more for the cooking water
3 1/2 tablespoons (about 1/2 stick) unsalted butter
3/4 ounce freshly grated horseradish root (or jarred if not available)
Optional: strips of pork fat or bacon for larding (about 1 3/4 ounces)
2 tablespoons capers (for serving with browned butter)

Instructions

Start with a fresh pike (gjedde), ideally caught in February when the fish is fattest and best for cooking, and avoid ones caught in March.
For boiling whole: do not scale the fish, but rinse it and rub the skin with a little vinegar (about 1 1/2 tablespoons) and sprinkle generously with salt (about 2/3 tablespoon or 2 teaspoons).
Place the whole, unscaled pike carefully into a large pot of simmering water and cook gently until done (about 25-30 minutes for a 3 1/4–4 1/2 lb fish).
The tail section is considered the best and fattiest part.
Serve hot, accompanied by softened butter and freshly grated horseradish, a classic Nordic pairing.
Alternatively, you can stew pike in a fricassée as you would perch: in this case, remember to remove the scales before cooking.
For a different preparation, a large pike may be roasted whole.
First, skin the fish, then lard it by inserting thin strips of fat (or bacon) into small cuts in the flesh.
Place it in a roasting tin and roast in a hot oven (400°F), basting frequently with its own juices or melted butter until golden and cooked through (about 45-60 minutes).
To serve, spoon over browned butter with added capers.

Estimated Calories

350 per serving

Cooking Estimates

It usually takes about 10–15 minutes to prepare the fish and ingredients, and about 30 minutes to cook the pike. This whole fish serves 4 people. One serving is estimated to have around 350 calories, including butter and horseradish.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.