Rusks from Erken & Steen (1900): a sweet wheat dough (1 kg flour, milk, 200 g butter, 160 g sugar, 50 g yeast) laid out in 6 strips, pre-baked about 20 min, cooled, cut up and dried in a low oven. Makes about 190 crisp rusks for about kr. 1.00.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 274 (falt i det fri)
Kavringer – tørkede, sprø brødskiver – fra kapitlet «Om brødbagning» (1900). Metoden er totrinns: en søt hvetedeig forstekes i strimler, skjæres opp og tørkes ved lav varme. Én omgang gir ifølge Erken ca. 190 kavringer. Oppskriften har ingen prisliste, kun ingredienser.
Make wheat dough
Make a dough as for ordinary wheat bread of flour, lukewarm milk, butter, sugar and yeast, and work it well.
Shape strips
Lay the dough in 6 long strips on 1–2 baking sheets.
Pre-bake
Bake the strips about 20 minutes in a hot oven (approx. 200 °C (390 °F)). Take them out and let them cool.
Cut up
Cut the cooled strips into neat, oblong rusks.
Dry
Put the rusks into a gently warmed oven (approx. 100 °C (210 °F)) to dry until they are crisp.
«⅔ l. melk» omregnet til ca. 6,7 dl. Gjærmengde (50 g fersk) beholdt med tørrgjær-ekvivalent. Steke- og tørketemperaturer (ca. 200 °C (390 °F) / 100 °C (210 °F)) lagt til. cost_1900 gjengir bokens sluttmerknad «ca. kr. 1.00» for ca. 190 kavringer.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
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