Baking

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 Big Cookbook (1914): eggs and sugar beaten with slivered orange zest and flour, dropped by the teaspoon and baked pale yellow.

Arendal cookies from Erken's Big Cookbook (1914): egg yolks, whites and sugar beaten half an hour with flour, topped with half an almond and baked light.

Erken's Berlinerbrød (1914): a creamed batter with flour, baking powder and chopped almonds, laid in lengths, baked golden, cut on the diagonal and dried.

Erken's Berlinerkranser (1914): hard-boiled and raw egg yolks creamed with sugar, butter and flour worked in, formed into wreaths, dipped in egg white.

Cheap coffee biscuits: thinly rolled biscuits of brown sugar, butter, eggs and hartshorn salt, baked in a hot oven. From Erken's Big Cookbook (1949).

Brioches of enriched yeast dough with butter and egg, shaped into buns with a small bun on top, brushed with egg and baked. From Erken's Big Cookbook, 1949.

Pea bread from Erken (1949): a flatbread of pea flour kneaded with milk or water to a thick, rollable dough, salted and baked like other flatbread.

Breakfast rusks I from Erken's cookbook (1949): yeast buns of wheat flour and milk, split and dried in the oven until crisp outside and soft in the middle.

Breakfast scones from Erken (1949): coarse wheat meal and flour with baking powder and soured milk, baked in a hot oven. Variants with coffee and potato.

Graham biscuits with cheese butter from Erken (1949): crisp biscuits of graham flour, butter and cream, spread with butter blended with Roquefort.

Grass-flour bread from Erken (1949): grass meal and plain flour with milk, syrup and yeast, baked in a very hot oven. A bread not yet fully tested.

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: yeast dough cut with a glass, joined in pairs with raspberry jam, fried in lard and served dusted with sugar.

Mixed-grain bread from Erken (1914): everyday bread of rye and wheat flour with milk, yeast and caraway, cold-risen overnight and brushed with egg.

Erken's basic recipe for Shrovetide buns (1914): wheat dough with milk, butter, sugar, cardamom and yeast, risen twice, shaped into buns and baked.

Erken's filled Shrovetide buns (1914): large wheat buns hollowed and filled with almond cream, almond paste or a boiled milk, sugar and butter mixture.

Birthday wreath from Erken (1914): a rich yeast dough raised overnight in cold water, shaped into a wreath, sprinkled with almonds and sugar and baked.

American cake from Erken's Big Cookbook (1914): an airy loaf cake of eggs, sugar, melted butter, whipped cream and flour, baked about 1 hour.

Doctor's cake (doktorkake) from Erken's Big Cookbook (1914): a sponge of 6 eggs, 250 g sugar and 200 g flour with almond, baked about 1 hour.

Egg-white cake from Erken (1914): butter, sugar, flour, 10 egg whites, milk, lemon zest and grated coconut, baked in a tin about 1 hour in a hot oven.

English tin cake from Erken (1914): creamed butter batter with rice flour, wheat flour, baking powder and stiff egg whites, baked 1 hour in a tin.

Cream Cakes I from Erken's Big Cookbook (1914): an airy batter of 1 liter heavy cream, egg, sugar, cardamom and lemon zest, baked in small paper cups.

Cream Cakes II from Erken (1914): 12 eggs, 1 liter heavy cream, sugar, cognac and flour, folded together and baked in small molds at low heat.

Children's party cake from Erken (1949): a simple creamed cake split into layers, filled with cream or fruit and decorated with icing and biscuits.

Dream roll: a cocoa swiss roll of eggs, sugar and potato flour with a butter filling of butter, icing sugar and egg yolk. From Erken's Big Cookbook (1949).

Egg white coconut cake: butter, sugar, flour and ten whisked egg whites with coconut and lemon zest. From Erken's Big Cookbook (1949).

Cream horns from Erken's Big Cookbook (1914): a baking-powder dough with butter, egg and cream, filled with jam, shaped into horns and baked with almonds.

Honey cake II: a spiced cake of honey, syrup, candied peel and lemon zest that rises strongly in the tin. From Erken's Big Cookbook (1949).

Honey Cake III from Erken (1914): a large spiced honey cake with 8 eggs, honey, ginger, cloves, pepper, candied peel and orange peel, baked about 1½ hours.

Fattigmannsbakkels II from Erken (1914): an egg-rich dough with cognac, cream, cardamom and cinnamon, rested cold overnight, rolled thin and fried.

Fattigmann III, Norway's crisp fried Christmas cookies, from Erken (1914): 12 egg yolks, sugar, cognac, cream and flour, rolled thin and fried.

Hjortetakk from Henriette Schønberg Erken's Big Cookbook (1914): a dough with cream, butter and cardamom, rolled into rings and fried in lard.

Buttermilk rings from Erken (1914): a rolled dough of buttermilk, sugar, eggs, cinnamon and cardamom, cut into rings and deep-fried golden brown in lard.

Coronation cakes from Erken's Big Cookbook (1914): a rolled wheat dough with butter, sugar, egg, milk and cinnamon, cut into rings and deep-fried in lard.

Avletter from Erken's Big Cookbook (1914): thin cakes of thick sweet cream and fine barley or wheat flour, baked in a krumkake iron without being rolled.

Flatbread from Erken (1914): a dough of mashed potatoes and rye or oat flour, rolled out very thin and baked on a griddle; half-baked, it becomes lefse.

Gjonebrød from Erken's Big Cookbook (1914): flat krumkake-iron wafers of cream, milk, egg, sugar and flour, with a sour-cream variant, served with butter.

Skriverbrød from Erken's Big Cookbook (1914): an old Norwegian griddle bread of thin milk batter, spread with sour-cream batter and “written” with a comb.

Potato waffles after Henriette Schønberg Erken: cold boiled potatoes, flour and milk make a batter that rests half an hour and is baked golden brown. From 1949.

Crisp waffles from Erken (1914): a batter of sour cream, sour milk, flour, melted butter and sugar; Erken stresses spreading the waffles out on a rack.

Waffles II from Erken's Big Cookbook (1914): sour cream whipped to a foam, flour, baking powder, 3 eggs and water, baked in a hot greased waffle iron.

Waffles III from Erken (1914): stiffly whipped sour cream with sugar, cardamom, eggs and wheat flour, baked in a greased waffle iron and served with sugar.

Erken's bordstabelbakkels: a tender base of egg, cream, sugar, butter and flour cut into bars, topped with almond mixture and dried at low heat.

Fattigmannsbakkels I from Erken (1914): a large, rich batch with 30 egg yolks, cream, cognac and cardamom, rolled thin and deep-fried in lard.

Julekake II from Erken (1914): a rich mold-baked Christmas bread with butter, eggs, sultanas, candied peel and cardamom. Milk and flour amounts missing.

Anne Johanne cakes from Erken (1914): puff pastry squares filled with candied peel, almonds, raisins and cinnamon, folded into triangles and baked golden.

Erken's Shrovetide bread (1914): a yeast dough with folded-in butter, filled with almond paste, braided, egg-brushed and baked 20–30 minutes in a hot oven.

Erken's basic recipe for homemade baking powder (1914): baking soda, cream of tartar and rice or corn flour sifted together. Dose: 1 tsp per 125 g flour.

Henriette Schønberg Erken's recipe for homemade hop yeast (1914): a hop decoction stirred into rye flour and left four days in even warmth, stored cool.

Donasser: doughnuts of soured cream, soured milk, eggs and sugar with cinnamon and cardamom, fried in lard. From Erken's Big Cookbook (1949).

Smultringer of eggs, good cream, hartshorn salt and cardamom, rolled soft and fried in lard. From Erken's Big Cookbook (1949).

Oat biscuits III from Erken's Big Cookbook (1949): rolled oats, flour, butter, milk and baker's ammonia, rolled fairly thick and baked light golden.

Rye biscuits from Erken's Big Cookbook (1949): wholemeal rye flour, butter, sugar, milk and baker's ammonia, rolled out and baked light golden.

Oat tart after Henriette Schønberg Erken: egg and sugar whisked for 45 minutes, mixed with rolled oats and baked briefly. Served with jam or cream.