Bakning

Crisp 1914 cream cookies of unsalted butter, cream, wheat flour, and potato starch, cut out, brushed with egg, and sprinkled with coarse sugar before baking.

Orange cookies from Erken's Stor kokebok (1914): beat 4 eggs and 250 g sugar for a quarter hour, stir in 125 g finely slivered orange zest and 180 g sifted flour, drop by the teaspoon onto a paper-lined sheet and bake pale yellow.

Arendal cookies from Erken's Stor kokebok (1914): 6 egg yolks and 3 egg whites are beaten half an hour with 250 g sugar, 200 g flour with a knife-point of baking soda is folded in, the cookies are dropped with a teaspoon, garnished with half a blanched almond and baked light in a not-too-hot oven.

Erken's Berlinerbrød (1914): a creamed batter of 120 g butter, 180 g sugar, 3 eggs, 340 g flour with baking powder, and 150 g chopped almonds. The dough is laid in 2 cm wide lengths, baked golden, cut at once on the diagonal into 1 cm slices, and dried lightly in the oven.

Erken's Berlinerkranser (1914): 4 hard-boiled and 4 raw egg yolks are creamed with 180 g sugar, then 500 g flour and 500 g butter are worked in alternately. The dough is rolled, formed into wreaths, dipped in whipped egg white, sprinkled with pearl sugar, and baked light brown in a hot oven.

Erken's Brune Kaker I (1914): a syrup dough with 1/2 kg syrup, 1/2 kg sugar, 250 g butter, 3 eggs, richly spiced with bitter-orange peel, pepper, cinnamon, cloves, ginger and cardamom, leavened with baker's ammonia, about 800 g flour. The dough rests overnight before it is rolled out, cut into shapes and baked.

A simple quick bread without yeast: wheat flour, baking powder, salt, and milk worked together quickly, brushed with egg, and baked 20–30 minutes in a hot oven.

Erken's Berlin jam doughnuts from 1914: a yeast dough of 250 g flour, milk, egg, egg yolks, and butter, rolled out, cut with a glass, joined in pairs with raspberry jam, proofed, and fried in lard, served dusted with sugar.

Everyday bread from Erken's Stor kokebok (1914) of 1 kg rye flour and 1 kg wheat flour, 12 dl milk (or milk and water), 60 g yeast, 1 tbsp salt and 1 tbsp caraway. The dough is set in the evening for a cold rise, shaped the next morning, brushed with egg and milk and baked. Baking time is not given in the source.

Erken's basic recipe for Shrovetide buns from 1914: a wheat dough with 850 g flour, 5 dl milk, 200 g butter, 100 g sugar, cardamom, and 40 g yeast, risen twice, shaped into round buns, brushed, and baked in a moderate oven.

Erken's filled Shrovetide buns from 1914: large wheat buns from the basic dough, hollowed and filled with one of three fillings — a cooked almond cream of cream, almonds, sugar, butter, and egg yolks; an almond paste of almonds, icing sugar, and egg white (optionally with whipped cream); or a boiled-up mixture of milk, sugar, and butter served warm.

Birthday wreath from Erken's Stor kokebok (1914): a rich yeast dough with 450 g flour, cold milk, 3 eggs, 200 g melted butter, cardamom, and candied orange peel; the dough is tied in a damp cloth and rises in a bucket of cold water overnight, shaped into a wreath, brushed with egg, sprinkled with almonds and sugar, and baked about 30 minutes.

American cake from Erken's Stor kokebok (1914): an airy loaf cake of 6 eggs, 500 g sugar, 100 g melted butter, 2 dl whipped cream, almond drops, 450 g wheat flour, and 3 tsp baking powder. The eggs and sugar are beaten for half an hour, and the cake bakes in a greased and dusted pan for about 1 hour.

Doctor's cake (doktorkake) from Erken 1914: a sponge of 6 eggs and 250 g sugar, flavored with bitter almond and 200 g sifted wheat flour with ½ tsp baking powder. Baked in a greased and coated tin for about 1 hour in a hot oven.

Egg-white cake (1914): 100 g butter, 250 g sugar, 375 g wheat flour, 10 egg whites, 1 dl milk, 1/4 tsp cream of tartar, 1 tsp baking soda, 1 tsp grated lemon zest, 3 tbsp grated coconut. Beat butter and sugar pale, add the rest, fold in stiff whites last. Bake in a tin about 1 hour in a hot oven.

English tin cake from Erken 1914: a creamed butter batter with rice flour and wheat flour, baking powder and stiffly whipped egg whites, baked 1 hour in a greased and coated tin.

Cream Cakes I from Erken's Stor kokebok 1914: an airy batter of 1 liter heavy cream, egg, sugar, cardamom, and lemon zest, baked in small paper cups at low heat.

Cream Cakes II from Erken's Stor kokebok 1914: 12 eggs, 1 liter heavy cream, sugar, 4 dl cognac, and ½ kg flour; whipped yolks, stiffly whipped cream, and whites are folded together and baked in small molds at low heat.

Erken's poor man's cookies no. II from Stor kokebok (1914): an egg-rich, long-beaten dough with cognac, cream, cardamom, and cinnamon that must rest cold overnight, is rolled very thin, and fried in fat.

A simple fattigmann (no. III), Norway's crisp fried Christmas cookies, from Erken's Stor kokebok 1914: 12 egg yolks, sugar, cognac, cream and wheat flour; rolled thin and fried in fat.

Hjortetakk from Henriette Schønberg Erken's Stor kokebok (1914, p. 558): an egg-sugar batter with cream, melted butter and cardamom, a dough with hartshorn (baker's ammonia) that rests overnight, rolled into rings and deep-fried to a light brown in lard.

Buttermilk rings from Erken 1914: a rolled dough of 1 l buttermilk, 400 g sugar, 2 eggs, cinnamon, cardamom, baking powder, and about 1 kg flour, cut into rings and deep-fried golden brown in lard, dusted with sugar.

Coronation cakes from Erken's Stor kokebok 1914: a rolled wheat dough with butter, sugar, egg, milk, cinnamon and baking powder, cut into rings, deep-fried in lard and sprinkled with sugar.

Cream horns from Erken's Stor kokebok 1914: a baking-powder dough with butter, egg, and cream, rolled out, filled with jam, shaped into horns, and baked with egg, sugar, and almonds.

Erken's Honey Cake III (1914): a large spiced honey cake with 8 eggs, honey, sugar, ginger, cloves, pepper, baker's ammonia, 2 kg wheat flour, candied peel and bitter-orange peel, baked about 1½ hours in a pan.

Honey cake from Erken's Stor kokebok (1914): a sponge of 3 eggs and 100 g sugar is beaten a long time, mixed with honey, spice, candied peel, lemon zest and flour with baking powder, baked about 30–45 min, split into three layers with buttercream (butter, powdered sugar, egg yolk) and glazed with cocoa icing.

Erken's honey cake without honey (1914): orange peel is soaked for a day and boiled 2 hours with 1 kg sugar into a syrup, mixed with melted butter, milk, cinnamon, cloves, ginger, pepper, candied peel and 1 kg flour with baking powder, baked 1 hour and matured 1–2 weeks.

Kanoner from Erken 1914: thin sheet batter of butter, powdered sugar, flour and stiffly beaten egg whites, cut into strips halfway through baking, rolled over a dowel into tubes and filled with Chantilly cream, optionally glazed.

Thin cakes of thick sweet cream and fine barley flour or wheat flour, baked in a krumkake iron without being rolled; they can be spread with a cream batter and "written" like skriverbrød (writing bread).

Erken's flatbread: a dough of warm, mashed potatoes kneaded with rye/barley flour or oat flour, kneaded the evening before, rolled out very thin with a grooved rolling pin and baked on a griddle. A half-baked version becomes lefse spread with freshly churned butter and cut into triangles.

Flat krumkake-iron wafers of cream, milk, egg, sugar and flour to a thin-porridge consistency; an alternative variant with sour cream, water and salt. Served with butter.

Old Norwegian griddle bread of thin milk batter baked like krumkake without being curled, spread with a thick batter of sour cream and barley flour that is "written" with a birch-bark comb and dried over low heat.

Erken's bordstabelbakkels: a tender base of egg, cream, sugar, butter and flour rolled thin and cut into 4 cm wide bars, baked pale golden and topped with an almond mixture of ground almonds, powdered sugar and stiffly beaten egg whites, dried at low heat.

Poor Man's Cookies I (Erken 1914), a large and rich batch: 30 egg yolks, 250 g sugar, 1 l heavy cream, about 2 kg wheat flour, 1 dl cognac, cardamom, and lemon zest. Yolks and sugar are beaten ½ hour, stiffly whipped cream, cognac, spices, and flour folded in. The dough is chilled until the next day, rolled very thin, cut out, and fried pale yellow in about 2 kg lard.

A rich mold-baked julekake (Norwegian Christmas bread) from Erken's Stor kokebok (1914) with 250 g butter, 150 g sugar, eggs and egg yolks, sultanas, candied peel, and cardamom; rises 3 hours, is kneaded with fruit, proofs 2 hours, and bakes about 1 hour. The amounts of milk and flour are missing in the source.

Crisp waffles from 2.5 dl sour cream, 5 dl sour milk, 2.5 dl water, 400 g flour, 60 g melted butter, salt, and 35 g sugar; Erken emphasizes that the waffles must be spread out on a rack after cooking.

Waffles of 2.5 dl sour cream whipped to a foam, 300 g flour, 2 tsp baking powder, 3 eggs, salt and 1 dl water, baked in a hot greased waffle iron; from Erken's Stor kokebok 1914.

Waffles III from Erken's Stor kokebok 1914: stiffly whipped sour cream with sugar, cardamom, salt, eggs and wheat flour, baked in a greased waffle iron and served with sugar.

Anne Johanne cakes from Erken's Stor kokebok (1914): thinly rolled puff pastry is cut into 10 cm squares, filled with a mixture of candied citron peel, candied orange peel, ground almonds, sultanas, currants, powdered sugar, and cinnamon, folded into triangles, brushed with egg, and baked golden brown in a hot oven.

Erken's Shrovetide bread (1914): a yeast dough of 250 g flour, 1.5 dl milk, and 25 g yeast with 120 g butter folded in over three rounds, rolled out, cut into three lengths filled with an almond paste of 75 g almonds and 75 g icing sugar, braided, brushed with egg, and baked 20–30 minutes in a hot oven.

Erken's basic recipe for homemade baking powder: 50 g baking soda, 50 g cream of tartar, and 100 g rice flour or corn flour blended and sifted together up to 50 times, stored covered. Dosage: 1 level teaspoon per 125 g flour.

Henriette Schønberg Erken's recipe for homemade hop yeast: 4 l water is boiled 1 1/2 hours with 125 g hops, strained and cooled, stirred into 750 g sifted rye flour with sugar and salt, left 4 days in even warmth with daily stirring and stored in a wooden bucket in the cellar. 6 spoons per liter of liquid; especially suited to cold-rising.