Cakes & cookies
60 recipes
- American Cakekr. 0.65
Historic American cake from Kogebog for skole og hjem 1900: a light sponge cake with cream, almond essence, baking soda and cream of tartar. Modernised recipe.
Historic recipe for aristokrater, an almond-rich biscuit from Kogebog for skole og hjem 1900. Rolled into logs, baked and cut on the diagonal. Modernised.
Historic recipe for berlinerbrød from Kogebog for skole og hjem 1900, with almonds and a hint of pepper. A classic Christmas biscuit modernised to metric measures.
Historic recipe for berlinerkranser from Kogebog for skole og hjem 1900, with hard-boiled and raw egg yolks. A classic Christmas biscuit modernised to metric measures.
- Bishop's Cakekr. 1.47½
Historic recipe for bishop's cake from Kogebog for skole og hjem 1900, a rich cake with raisins and almonds. Modernised to metric measures.
- Brown Pepper Nutskr. 2.38
Brown Pepper Nuts from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): a syrup dough with star anise and pepper, brought to the boil and baked into brown nuts.
- Doctor's Cakekr. 0.65
Historic recipe for doctor's cake from Kogebog for skole og hjem 1900, a light sponge cake leavened only by long-whisked eggs. Modernised recipe.
Historic recipe for døler from Kogebog for skole og hjem 1900, crisp cookies with cream, vanilla and almonds. Modernised to metric measures.
- Dronningkaker (queen cakes)kr. 1.01¼
Historic recipe for dronningkaker (queen cakes) from Kogebog for skole og hjem 1900, small moulded cakes with currants and candied peel. Modernised to metric measures.
- Fattigmann (Norwegian fried cookies)kr. 2.97¾
Historical recipe for fattigmann from Kogebog for skole og hjem 1900, the classic deep-fried Christmas cookie with cream and cognac. Modernised to metric measurements.
- Cream Cakeskr. 2.09
Historical recipe for flødekager from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900): airy cream cakes in paper cases, leavened only by whisking.
Historical recipe for "Gode raad" from Erken and Caroline Steen (1900): a traditional Norwegian cake baked in a mould iron with butter, cream, cognac and spices.
- Gold Cakekr. 1.43½
Historical recipe for guldkage from Erken and Caroline Steen (1900): a rich yellow loaf cake with nine egg yolks, whipped cream and almond essence.
- Half-Moonskr. 1.01½
Historical recipe for halvmaaner from Erken and Caroline Steen (1900): folded cakes with a rich prune filling, leavened with baker's ammonia.
- Oat Crackerskr. 0.63
Historical recipe for havrekjæks from Erken and Caroline Steen (1900): simple crisp oat crackers leavened with baking soda and baker's ammonia.
Historical recipe for hjortetak from Erken and Caroline Steen (1900): deep-fried ring cakes leavened with baker's ammonia, fried golden in lard.
- Honey Cake Ikr. 2.78¾
Historical recipe for honningkage I from Erken and Caroline Steen (1900): a rich egg-based honey cake with candied peel, cloves, pepper and ginger.
- Honey Cake IIkr. 2.35
Historical recipe for honningkage II from Erken and Caroline Steen (1900): a honey cake with both honey and syrup, using the same method as variant I.
Historical recipe for honningkage III from Erken and Caroline Steen (1900): a simple honey cake leavened with baking powder, with lemon zest, ginger and candied peel.
- Horn (crescent pastries)kr. 0.53
Historical recipe for horns from Erken and Caroline Steen (1900): thin, flaky pastries cut into squares and rolled into horn shapes, brushed with egg.
- Everyday Cakekr. 0.51¼
Historic recipe for hverdagskage from Erken and Caroline Steen (1900): a simple, inexpensive sponge cake thinned with lukewarm water and raised with baking soda.
- White Pepper Nutskr. 1.10½
White Pepper Nuts from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): a pale variant without syrup, leavened with potash and spiced with cloves and pepper.
- Crispbreadkr. 1.47
Historical recipe for crisp yeast-leavened rye crispbread from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim transcription and modernised.
Historical recipe for knepkager from Erken and Caroline Steen (1900): syrup-sweet spice cookies dropped by the spoon, leavened with baker's ammonia and yeast powder.
- Coconut Macaroonskr. 0.89½
Historical recipe for coconut macaroons from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Only egg, sugar, flour and coconut. Transcribed and modernised.
- Currant Cakekr. 1.57¾
Historical recipe for a rich currant loaf cake from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim transcription and modernised to metric measures.
- Korintkaker (currant cakes)kr. 1.30½
Historic recipe for small currant cakes in tin moulds from Erken and Caroline Steen's «Kogebog for skole og hjem» (1900). Transcribed verbatim and modernised.
- Cream Horns (kremmerhus)kr. 0.80
Historical recipe for crisp kremmerhus from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Rolled warm and filled with cream. Transcribed and modernised.
- Krumkaker (balls)kr. 1.28½
Historical recipe for krumkaker where the dough is shaped into balls, from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Transcribed and modernised.
- Krumkaker (thin batter)kr. 1.97¼
Historical recipe for spiced krumkaker with cardamom and cinnamon from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Transcribed and modernised.
- Layer Cakekr. 2.59
Historical recipe for a layer cake with almond bases and cooked cream custard from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Transcribed and modernised.
- Madeira Cakekr. 0.85½
Historical recipe for a citrus-scented Madeira cake from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim transcription and modernised.
- Macaroonskr. 1.58
Historical recipe for almond macaroons with sweet and bitter almonds from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Transcribed and modernised.
- Almond Pointskr. 2.68
Historical recipe for almond points strewn with sugar, almonds and currants, from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Transcribed and modernised.
- Almond Stickskr. 0.98
Historical recipe for almond sticks with baker's ammonia from Erken and Caroline Steen's "Kogebog for skole og hjem" (1900). Verbatim transcription and modernised.
Marvposteier from Erken & Caroline Steen's «Kogebog for skole og hjem» (1900): small puff-pastry tartlets with an airy almond filling of egg white and ground almonds.
- Shortcrust Cookies (mørkaker)kr. 1.70½
Mørkaker from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): a simple shortcrust cookie of egg yolks, sugar, butter and flour, baked light brown.
Soft gingerbread from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): a tender loaf cake with brown icing sugar, cinnamon, ginger and cloves, leavened with baking soda.
- Nansen Cakekr. 1.58¾
Nansen Cake from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): a rich loaf cake with currants, candied peel, cinnamon and cloves, named after Fridtjof Nansen.
- Pepita Wreathskr. 0.84¼
Pepita Wreaths from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): tender dough wreaths brushed with egg white and sprinkled with sugar, baked light brown.
- Pepper Nutskr. 1.16¼
Pepper Nuts from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): a rich stirred dough with butter, cream, almonds, candied peel and spices, shaped into little balls.
Girl's Kisses from Erken & Caroline Steen's "Kogebog for skole og hjem" (1900): small meringue peaks of egg white, sugar and a little vinegar, dried until crisp.
Pledskener from Erken & Caroline Steen's "Cookbook for School and Home" (1900): light little cookies leavened with baker's ammonia, sprinkled with sugar and chopped almonds.
- Prestekake (Norwegian parson's cake)kr. 0.70½
Prestekake from Erken & Caroline Steen's "Cookbook for School and Home" (1900): a simple, moist loaf cake with almond essence, leavened with cream of tartar and baking soda.
Rocks from Erken & Caroline Steen's "Cookbook for School and Home" (1900): small, craggy cookies with currants and almonds, a Norwegian version of English rock cakes.
- Rye Crackerskr. 0.74
Historic recipe for crisp rye crackers with caraway, from Erken and Caroline Steen's cookbook (1900). Simple rolled-out rye dough with butter and cream, baked pale golden.
Historic recipe for serinakaker with almond and vanilla sugar, from Erken and Caroline Steen's cookbook (1900). Tender butter balls brushed with egg and decorated with almond.
- Syrup Cookieskr. 1.07½
Historic recipe for syrup cookies with ginger and pepper, from Erken and Caroline Steen's cookbook (1900). Rolled-out spice cookies decorated with blanched almond.
- Butter Wreathskr. 1.38½
Historic recipe for butter wreaths with almond and vanilla, from Erken and Caroline Steen's cookbook (1900). Piped butter cookies shaped as wreaths or S-shapes.
- Silver Cakekr. 0.89½
Historic recipe for silver cake made with nine egg whites, from Erken and Caroline Steen's cookbook (1900). A pale, fine-crumbed loaf cake with almond flavor.
Historic recipe for stenkjærkaker with cinnamon and almond, from Erken and Caroline Steen's cookbook (1900). Small butter balls leavened with baker's ammonia, baked brown.
- Sponge Cakekr. 0.62
Historic recipe for airy sponge cake of eggs, sugar and flour, from Erken and Caroline Steen's cookbook (1900). A classic sponge baked in a tin.
- Swiss Roll (rullekake)kr. 0.65½
Historic recipe for Swiss roll (rullekake) with jam, from Erken and Caroline Steen's cookbook (1900). A thin sponge cake rolled while warm.
- Tea Cakekr. 0.91½
Historic recipe for tea cake with almond, from Erken and Caroline Steen's cookbook (1900). A soft loaf cake with separated eggs and stiffly whipped whites, baked in a tin.
- Tea Pretzelskr. 0.86¾
Historic recipe for tea pretzels of cream and butter, from Erken and Caroline Steen's cookbook (1900). Small, butter-rich pretzels for the tea table, rolled and baked.
- Almond Macaroonskr. 1.60
Historic recipe for almond macaroons of almond, sugar and egg white, from Erken and Caroline Steen's cookbook (1900). Naturally gluten-free almond macaroons.
- Waffleskr. 0.96½
Historic recipe for waffles of sour cream, from Erken and Caroline Steen's cookbook (1900). Rich, crisp waffles with stiffly whipped cream, baked in a waffle iron.
- Vanilla biscuitskr. 1.02¼
Historic recipe for crisp vanilla biscuits from «Kogebog for skole og hjem» (1900) by Schønberg Erken and Caroline Steen. Transcribed verbatim and modernised.
- Vanilla Nutskr. 1.45½
Tender vanilla nuts with almond from "Cookbook for School and Home" (1900) by Schønberg Erken and Caroline Steen. Transcribed verbatim and modernized to metric measures.
- Vrøvl (Norwegian lard cookies)kr. 0.77½
Historic recipe for «Vrøvl», small spiced lard cookies from «Kogebog for skole og hjem» (1900) by Schønberg Erken and Caroline Steen. Transcribed and modernised.