Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Brød

2 recipes · Smørbrød

2 brød recipes from the “Big Cookbook,” in the smørbrød category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Bread suited for cut open sandwiches

    Bread for cut open sandwiches after Henriette Schønberg Erken: coarse rye flour, wheat flour, syrup and yeast, risen in a greased tin and baked for about 1½ hours. From 1949.

  • Tin loaf with baking powder

    Tin loaf with baking powder after Henriette Schønberg Erken: rye flour, wheat flour, milk and syrup raised with baking powder and baked for about 1 hour. From the Big Cookbook, 1949.