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Culinary art 1866–1953

Norway's kitchen master – revived.

From her 1914 “Big Cookbook” to the frugal wartime kitchen: her entire life's work, with original texts, facsimile pages and modernised recipes you can cook today.

Explore the recipesThe Kitchen Almanac
The title page of “Big Cookbook” by Henriette Schønberg Erken, 1914
Facsimile: National Library of Norway
The collections

The star · 1914 & 1949

The Big Cookbook

Her magnum opus in three layers – original text, revised edition and a modernised recipe, side by side.

4,929 recipes

All the cookbooks

Themed collections

1936–1940

The Kitchen Almanac

Day by day through the year, with two dinner suggestions and recipes for each day.

1,745 days

1918 · 1940 · 1943

Sugar-free preserving

Preserving fruit, berries and vegetables when sugar was rationed – through both world wars.

435 recipes

1940

Frying & baking without butter

Wartime economy cooking – frying and baking with cooking fat and coarser flour.

116 recipes

Articles

Historical context, archive dives and “then and now” from the kitchen.

Selected classics
“My chief aim has been to teach housewives the strictest economy.”

Henriette Schønberg Erken, preface to Big Cookbook (1914)