Recipe Manuscript

Svinekarbonade

Name: Svinekarbonade
Prep time: PTPT10M
Cook time: PTPT25M
Yield: 4
Cuisine: European
Ingredients: 500 g pork cutlets (1.5-2 cm thick, boneless); Salt, to taste (about 1/2 teaspoon); Freshly ground black pepper, to taste; 20 g unsalted butter (for lean pork, or as needed); 600 g potatoes, peeled (for serving)

"Pork Patty"

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

Svinekarbonade

"Stykkerne bankes let paa begge Sider, drysses med Peber og Salt, og steges paa en meget hed Pande, hvis de er magre, i brunt Smør, ellers kan de stege paa en tør Pande. Det Fedt der løber fra dem bruges til Sauce. Spises med Poteter."

English Translation

"Pork Patty. The pieces are lightly pounded on both sides, sprinkled with pepper and salt, and fried on a very hot pan—in browned butter if they are lean, otherwise they can fry in a dry pan. The fat that runs off them is used for sauce. Served with potatoes."

Note on the Original Text

This recipe is written in a concise, practical style, typical of 19th-century Scandinavian cookbooks. The original Danish features non-standardized spellings of some words and employs simple imperative verbs. There are very few precise measurements; cooking times and temperatures are implied by phrases like 'meget hed Pande' (very hot pan). The use of 'paa' for 'på' shows older orthography. Recipes from this period assume considerable kitchen skill and intuition, expecting the cook to know, for example, what size a 'karbonade' should be and how to judge doneness by sight and touch. The translation sticks closely to these cues, simply updating measurements for modern cooks.

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 is taken from a Danish-language cookbook published in Chicago in 1884, aimed at the Norwegian-Danish immigrant community in the United States. The recipe reflects the straightforward, frugal cooking style of the period, relying on pork as a staple meat and pairing it with potatoes, a near-universal side in Scandinavian diets. The instructions are sparse, relying on the cook's experience—typical of the era, where written recipes served as reminders or templates rather than comprehensive guides. Publication was likely intended to help immigrants maintain familiar tastes in their new American lives, adapting old-world recipes to local ingredients and methods.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The technical setup in the late 19th century kitchen would have included a heavy iron frying pan, such as cast iron, placed over a wood or coal-fired stove. Meat would have been tenderized with a simple meat mallet or the back of a knife. Boiled potatoes would have been cooked in a large pot over the same heat source. Carving knives and sturdy forks would aid in serving. Measuring tools were minimal—seasoning was typically done by taste and habit.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

25 mins

Servings

Ingredients

1.1 lb pork cutlets (5/8-3/4 inch thick, boneless)
Salt, to taste (about 1/2 teaspoon)
Freshly ground black pepper, to taste
1 1/2 tablespoons unsalted butter (for lean pork, or as needed)
1.3 lb potatoes, peeled (for serving)

Instructions

Begin by taking boneless pork cutlets—about 5/8 to 3/4 inch thick—and gently pound them on both sides to tenderize.
Sprinkle both sides lightly with freshly ground black pepper and salt.
Heat a frying pan (preferably cast iron or heavy-bottomed) over high heat.
If your pork cutlets are lean, melt a generous knob (about 1 1/2 tablespoons or 0.7 ounce) of butter and let it brown before adding the meat.
If the cutlets are fatty, you can sear them in the dry pan, as the pork will render its own fat.
Cook the cutlets until golden brown on both sides, about 2-3 minutes per side, depending on thickness.
Any fat or juices rendered during cooking can be poured off and reserved as a simple pan sauce.
Serve immediately with boiled potatoes.

Estimated Calories

450 per serving

Cooking Estimates

We prepare and cook the pork cutlets and potatoes. Prep time includes peeling potatoes and pounding the cutlets. Cook time covers browning the meat and boiling the potatoes. Calories are estimated per serving if you divide the dish evenly.