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Orange Cookies

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 550 (falt i det fri)

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About the dish

One of the many small-cookie recipes in the baking chapter of "Stor kokebok" (1914). The cookies are a simple, egg-rich sponge batter flavored with fresh orange zest — the kind of "teaspoon cookies" that were dropped by the teaspoon onto the sheet and baked pale yellow.

How to make it

  1. 1

    Beat eggs and sugar

    Beat the eggs and sugar together for about a quarter hour, until the mixture is pale and thick.

  2. 2

    The orange zest

    Cut away all the white from the orange peel, cut the zest into fine, small slivers and stir it into the egg mixture.

  3. 3

    The flour

    Fold in the sifted flour just before the cookies go into the oven.

  4. 4

    Baking

    Drop small, round cookies with a teaspoon onto a sheet lined with parchment paper. Bake at 180 °C (355 °F) until the cookies are pale yellow, 8–10 minutes.

Changes from the original

Quantities converted to modern units. "White, greased paper" has been replaced by parchment paper. Oven temperature has been added.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 550) → 1949 (korrekturlest, s. 639)~48% av teksten endretfjernetlagt til
4 6 egg 250 gr. 1/2 kg. sukker 180 gr. hvetemel 125 gr. appelsinskal. appelsinskall 450 gr. hvetemel. Eggene og sukkeret slaaes ¼ slåes 1/2 time. Appelsinskallene befries for alt hvitt, skjæres i fine, smaa små strimler og røres i eggene. Det sigtede siktede mel haves has i, umiddelbart før kakerne sættes kakene settes i ovnen. Platen smøres, belægges belegges med hvitt, smurt papir; deigen sættes settes med teske paa teskje på platen i smaa, små, runde kaker. Stekes lysegule.

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Frequently asked questions

How do I prepare the orange zest?
Peel the oranges and remove all the white from the zest, since it gives a bitter taste. Then cut the zest into fine, small slivers and stir them into the egg mixture.
How long should the eggs and sugar be beaten?
The eggs and sugar are beaten for a quarter hour (¼ hour), so the batter becomes pale and airy.
When should the flour be added?
The sifted wheat flour is stirred in at the very end, immediately before the cookies go into the oven, so the air in the batter is not lost.
How are the cookies placed on the sheet, and how much should they be baked?
The sheet is greased and lined with white, greased paper. The dough is dropped with a teaspoon into small, round cookies, and they are baked until pale yellow. The recipe makes about 30 cookies (Stor kokebok 1914, p. 550).

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