Recipe Manuscript

Kogt Lax (Frisk)

Name: Kogt Lax (Frisk)
Prep time: PTPT15M
Cook time: PTPT45M
Yield: 4
Cuisine: European
Ingredients: 1–1.5 kilograms fresh salmon (trout can substitute if necessary); 1 clean linen cloth (alternatively, a food-safe muslin or cheesecloth); 2–3 liters cold water (enough to cover fish); 40–50 grams coarse sea salt; Optional: Cream sauce with fresh parsley, for serving (see Sauces)

"Boiled Salmon (Fresh)"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner 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

Kogt Lax (Frisk)

"Fisken vaskes og tørres godt, derpaa indhylles den i et rent linned Klæde, ikke for tykt, bindes eller syes for og lægges i Fiskegryden. Koldt Vand hældes over saa det be- dækker Fisken, samt en Haandfuld Salt. Det skal koge langsomt, omtrent 1 Kvarter for hvert Pund. Naar den Tid er gaaet, løsnes et Hjørne af Klædet og man prøver med en Gaffel. Hvis den stikker let igjennem, er Fisken færdig. Skulde det Modsatte være Tilfældet hestes Klædet hurtigt sammen igjen og man lader det koge lidt længere. Det skummes efterhaanden som Skummet flyder op. Serveres med Flødesauce med Persille. (Se Saucer.)"

English Translation

"The fish is washed and dried well, then wrapped in a clean linen cloth, not too thick, tied or sewn shut, and placed in the fish pot. Cold water is poured over so that it covers the fish, along with a handful of salt. It should simmer gently, about 15 minutes for each pound. When the time has passed, a corner of the cloth is loosened and one tests with a fork. If it goes through easily, the fish is done. If not, quickly wrap it up again and let it cook a little longer. Skim off any foam as it forms on the surface. Serve with cream sauce with parsley. (See Sauces.)"

Note on the Original Text

The recipe is written in classic 19th-century Scandinavian culinary style, focusing on process rather than quantities. Instructions emphasize sensory cues—look, feel, and testing doneness—rather than preset times or temperatures. Spelling and grammar reflect Danish conventions of the era, such as 'Fiskegryden' (fish pot) and 'Haandfuld' (handful), and the use of long sentences. This style prioritizes apprentice learning and adaptability over exactitude, making it both approachable and flexible to the cook of the period.

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 'Kogt Lax (Frisk)' or 'Boiled Fresh Salmon' comes from a Danish-language cookbook published in Chicago in 1884, intended for the Norwegian and Danish immigrant community. At a time when many cooks were making do with what they could find in a new country, such recipes helped preserve homeland flavors using local American fish. Boiled salmon, a festive and elegant dish in Scandinavia, was often prepared for special occasions and family gatherings. The method reflects both old-world technique and the practicalities of frontier kitchens, written at a time when precise measurements were rare, and intuition and observation were essential tools.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, this dish would be prepared using a large fish kettle or a deep, sturdy pot capable of holding the whole fish submerged in water. A clean linen cloth was essential for wrapping the fish, ensuring both gentle cooking and easy handling. Cooks would use kitchen twine or needle and thread to secure the cloth. A large slotted spoon or fork served for testing doneness, and a simple ladle was used to skim scum from the cooking water. If available, a fireplace or wood-fired range would provide steady heat for the slow simmering required by this recipe.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

45 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

2–3 pounds fresh salmon (trout can substitute if necessary)
1 clean linen cloth (alternatively, a food-safe muslin or cheesecloth)
8–12 cups cold water (enough to cover fish)
1.5–1.75 ounces coarse sea salt
Optional: Cream sauce with fresh parsley, for serving (see Sauces)

Instructions

Begin by rinsing and thoroughly drying a fresh salmon, aiming for a fillet or whole fish weighing around 2–3 pounds.
Wrap the fish loosely but securely in a clean linen cloth, neither too thick nor too thin, and secure the ends by tying or sewing.
Place the wrapped fish in a large fish kettle or deep pot.
Pour in enough cold water to completely cover the fish and add a generous handful (about 1.5–1.75 ounces) of coarse sea salt.
Slowly bring the water to a simmer, not a rapid boil, allowing the fish to cook gently.
Estimate approximately 15 minutes cooking time for each pound of fish.
Skim off any foam as it rises to the surface.
After the appropriate time, test for doneness by loosening a corner of the cloth and gently inserting a fork—if it slides in easily, the fish is done.
If not, reseal the cloth quickly and continue to cook for a little longer, testing occasionally.
Serve the salmon hot, unwrapping it just before presenting, alongside a creamy parsley sauce.

Estimated Calories

400 per serving

Cooking Estimates

Preparing the salmon takes about 15 minutes, including rinsing, drying, and wrapping it. Cooking time depends on the weight of the fish; for a 1.5 kg salmon, it takes about 45 minutes to cook. This recipe serves 4 people and each portion has around 400 calories, depending on the type of sauce you use.

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.