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)
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.
Stir the batter
Stir together the cream, milk, egg and sugar, and thin with flour until the batter is like a thin porridge.
Bake
Bake the batter in a krumkake iron like krumkake, but do not curl the wafers.
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.
Serve
Serve with butter.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mengdeangivelsene i den smale spalten er tolket som ¼ liter fløte og ¼ liter melk. Målene er ført til moderne enheter (dl), og fremgangsmåten er delt i trinn.
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