A thin, flat bread/wafer baked in a krumkake iron, but not curled (rolled) after baking. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 572.

What does the batter consist of?

¼ l cream, ¼ l milk, 2 eggs, 30 g sugar and flour until the batter is like a thin porridge.

Is there a variant without egg and sugar?

Yes, the book gives an alternative batter of equal parts sour cream and water, ¼ teaspoon salt and flour until it is like pancake batter. It is baked the same way in a krumkake iron without being curled.

Gjonebrød

Name: Gjonebrød
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2.5 dl cream; 2.5 dl milk; 2 pcs egg; 30 g sugar; all-purpose flour (until the batter is like a thin porridge); butter (for serving)

Gjonebrød, flat wafers baked in a krumkake (Norwegian wafer) iron, of cream, milk, egg, sugar and flour to a thin-porridge consistency; an alternative variant with sour cream, water and salt. Served with butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 572 (falt i det fri)

Be the first to rate

About the dish

Gjonebrød is a flat krumkake-type wafer from the Norwegian griddle-baking tradition. Erken gives two variants: a fine one with cream and egg, and a simpler one with sour cream and water.

How to make it

1
Stir the batter
Stir together the cream, milk, egg and sugar, and thin with flour until the batter is like a thin porridge.
2
Bake
Bake the batter in a krumkake iron like krumkake, but do not curl the wafers.
3
Simpler variant
Alternatively, mix equal parts sour cream and water with ¼ teaspoon salt and flour to a pancake batter. Bake the same way in a krumkake iron without curling the wafers.
4
Serve
Serve with butter.

Changes from the original

The quantity notations in the narrow column have been interpreted as ¼ liter cream and ¼ liter milk. The measures have been carried over to modern units (dl), and the method has been divided into steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 572) → 1949 (korrekturlest, s. 673)~83% av teksten endretfjernetlagt til

¼ Ingredienser: ½ l. ~~fløte~~ fløte, ¼ l. ~~melk~~ melk, 2 ~~egg~~ egg, 30 gr. ~~sukker~~ sukker, hvetemel som til en ~~tynd grøt Stekes som krumkaker, men krummes ikke. Eller: Sur~~ tynn grøt. Tykk, god, søt fløte og ~~vand — like meget av hvert —, ¼ teske salt og hvetemel~~ fint byggmel eller hvetemel. Stekes som ~~til pandekakerøre blandes sammen~~ krumkaker uten å krummes; spises således eller påstrykes ovenstående røre, «skrives» og ~~stekes likeledes i krumkakejern, krummes ikke. Serveres med smør.~~ stekes.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is gjonebrød?: A thin, flat bread/wafer baked in a krumkake iron, but not curled (rolled) after baking. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 572.
What does the batter consist of?: ¼ l cream, ¼ l milk, 2 eggs, 30 g sugar and flour until the batter is like a thin porridge.
Is there a variant without egg and sugar?: Yes, the book gives an alternative batter of equal parts sour cream and water, ¼ teaspoon salt and flour until it is like pancake batter. It is baked the same way in a krumkake iron without being curled.
How is gjonebrød served?: With butter.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!