What is the “Big Cookbook”?

“Stor kokebok for større og mindre husholdninger” (Big Cookbook for larger and smaller households) is Henriette Schønberg Erken's magnum opus, first published in 1914. The book ran to 20 editions through 1951 and stood in nearly every Norwegian home – a complete reference for everyday and festive Norwegian cooking.

How many recipes are here?

We have transcribed and modernized more than 2,500 recipes from the “Big Cookbook,” organized into categories such as meat, fish, poultry and game, soups, desserts and baking.

Can I cook these recipes today?

Yes. Every recipe appears both in Erken's original text and in a modernized version with today's measurements and temperatures, adapted for the modern kitchen.

Are the recipes free to use?

Erken's work is in the public domain, and the original texts are reproduced freely with source attribution. You can read and cook all the recipes at no cost.

Big Cookbook

Henriette Schønberg Erken's “Big Cookbook” was the cornerstone of Norwegian cooking – first published in 1914 and printed in 20 editions through 1951. Here you'll find 2614 recipes from the book, organized into categories.

Every recipe appears in three layers: Erken's original 1914 text, the revised 1949 edition, and a modernized version with today's measurements and temperatures. Browse by category below – from meat and fish to poultry, soups, desserts and baking.

Meat

274

Veal · Lamb and mutton · Offal · Beef · Pork …

Fish

273

Fish · Shellfish · Herring · Fish forcemeat and fish cakes · Boiled fish …

Dessert

229

Puddings and mousses · Dessert · Fruit desserts · Dessert sauces · Porridge and compote …

Root vegetables and vegetables

225

Vegetable dishes · Root vegetables and vegetables · Potatoes · Sides · Legumes …

Baking

200

Cookies · Baking · Bread and yeast baking · Loaf cakes · Cakes …

Soups

169

Soups · Vegetable soups · Sweet soups and fruit soups · Stock and broth · Clear soups …

Poultry and game

168

Game · Rabbit and hare · Chicken · Game birds · Turkey …

Salads, omelets and light courses

159

Salads · Light courses · Salads, omelets and light courses · Omelets and egg dishes · Pasta …

Preserving

148

Cordials · Jams · Marmalade · Preserved fruit and berries · Canning …

Sickroom care and invalid cookery

131

Sickroom care and invalid cookery · Drinks · Soups · Dessert · Porridge and gruel …

Sauces

127

Cold sauces · Hot sauces · Butter sauces · Basic techniques and sauce bases · Brown sauce …

Hot and cold small dishes

125

Hot small dishes · Egg dishes · Open sandwiches and canapés · Hot and cold small dishes · Cheese dishes …

Winemaking and liqueurs

Confectionery and marzipan · Fruit and berry wines · Punch and bowle · Liqueurs · Winemaking and liqueurs …

Butchering

Salting and preserving · Sausages and forcemeats · Butchering · Cured meats · Blood dishes …

Ice cream

Ice cream · Fruit ices and sorbets · Cream ices · Parfaits and bombes · Ice cream …

Dessert cakes

Dessert cakes · Creams, fillings and icing · Cookies · Cream cakes and layer cakes · Dessert cakes …

Open sandwiches

Open sandwiches · Toppings and spreads · Fish and shellfish · Cheese · Bread …

Canned vegetables

Canning and preserving · Jams and marmalade · Canned vegetables · Preserving and bottling

Drying fruit and vegetables

Drying vegetables · Drying fruit · Drying berries · Cordials and juicing · Peas …

Raw food

Cold table

Salting vegetables

Salted beans · Salted herbs · Salted peas · Salted cucumbers · Sauerkraut …

About the “Big Cookbook”

What is the “Big Cookbook”?: “Stor kokebok for større og mindre husholdninger” (Big Cookbook for larger and smaller households) is Henriette Schønberg Erken's magnum opus, first published in 1914. The book ran to 20 editions through 1951 and stood in nearly every Norwegian home – a complete reference for everyday and festive Norwegian cooking.
How many recipes are here?: We have transcribed and modernized more than 2,500 recipes from the “Big Cookbook,” organized into categories such as meat, fish, poultry and game, soups, desserts and baking.
Can I cook these recipes today?: Yes. Every recipe appears both in Erken's original text and in a modernized version with today's measurements and temperatures, adapted for the modern kitchen.
Are the recipes free to use?: Erken's work is in the public domain, and the original texts are reproduced freely with source attribution. You can read and cook all the recipes at no cost.