How long does the rising take?

Three short rises: the pre-ferment with yeast, cream, and a little flour rises 10 minutes, the dough rises half an hour, and the shaped rolls rise a quarter of an hour on the sheet before baking. Allow about 90 minutes in total, including baking.

Why are these called bread for the sick?

The recipe appears in the section on nursing and invalid food in Henriette Schønberg Erken's «Stor kokebok» (1914), p. 668. They are small, soft, light rolls of cream, egg, and butter – easy for a patient to eat.

When are the butter and sugar added?

After the half-hour rise, the sugar and the cold butter are worked into the dough. Then oblong rolls are shaped.

How are the rolls baked?

They are placed on a greased sheet, rise a quarter of an hour, are brushed with egg, and baked in a hot oven.

Bread (Small Rolls for the Sick)

Small rolls for the sick made from 1 dl thin cream, 1 egg, 200 g wheat flour, 10 g yeast, 15 g butter, and 15 g sugar. The yeast is proofed with sugar, cream, and flour for 10 min, the dough rises 1/2 hour, butter and sugar are worked in, shaped into oblong rolls, given a final 15-min rise, brushed with egg, and baked in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 668 (falt i det fri)

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About the dish

Fine, light rolls from the chapter on invalid food, made with cream and egg to be nourishing and easy to eat. «Del.» stands for deciliter.

How to make it

1
Proofing
Stir the yeast with 1 teaspoon of the sugar, add 1/4 dl of the cream and 1 tablespoon of wheat flour. Let it stand and rise for 10 minutes.
2
Knead the dough
Whisk the lukewarm cream together with the egg. Sift the flour and stir in the cream mixture and the yeast mixture.
3
First rise
Let the dough rise for half an hour.
4
Work in butter and sugar
Work the rest of the sugar and the cold butter into the dough.
5
Shape and proof
Shape oblong rolls, place them on a greased baking sheet, and let them rise for a quarter of an hour.
6
Bake
Brush with beaten egg and bake in a hot oven (about 225 °C (435 °F)) until the rolls are golden, around 12–15 minutes.

Changes from the original

Deciliters and grams are kept in modern form, «hvetemel» written as wheat flour, and the method is divided into steps. The baking temperature is given approximately (hot oven ≈ 225 °C (435 °F)).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 668) → 1949 (korrekturlest, s. 801)~29% av teksten endretfjernetlagt til

1 del. ~~tynd~~ tynn fløte 1 egg 200 gr. hvetemel 10 gr. gjær 15 gr. smør 15 gr. sukker. Den lunkne fløte og egget vispes sammen; gjæren utrøres med 1 ~~teske~~ teskje sukker, ~~tilsættes 1/4~~ tilsettes ½ del. fløte og 1 ~~spiseske~~ spiseskje hvetemel, ~~hæves~~ heves i 10 minutter. Melet ~~sigtes,~~ siktes, irøres fløten med egget og gjæren. ~~Hæves 1/2~~ Heves ½ time. Sukkeret og det kolde smør arbeides nu i deigen; bakes til ~~langagtige smaabrød, lægges paa~~ langaktige småbrød, legges på smurt plate, ~~hæves~~ heves et kvarter, pensles med egg og stekes i varm ovn.

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Frequently asked questions

How long does the rising take?: Three short rises: the pre-ferment with yeast, cream, and a little flour rises 10 minutes, the dough rises half an hour, and the shaped rolls rise a quarter of an hour on the sheet before baking. Allow about 90 minutes in total, including baking.
Why are these called bread for the sick?: The recipe appears in the section on nursing and invalid food in Henriette Schønberg Erken's «Stor kokebok» (1914), p. 668. They are small, soft, light rolls of cream, egg, and butter – easy for a patient to eat.
When are the butter and sugar added?: After the half-hour rise, the sugar and the cold butter are worked into the dough. Then oblong rolls are shaped.
How are the rolls baked?: They are placed on a greased sheet, rise a quarter of an hour, are brushed with egg, and baked in a hot oven.

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