What do I need to make buttermilk munker?

2 tablespoons of sugar, 3 eggs, 1 liter of buttermilk, 2 teaspoons of baking soda, salt, ½ kg wheat flour, and apples. In addition you need a munk pan and boiling lard or fat for cooking.

Why should the sugar and eggs be whisked for 20 minutes?

The long whisking gives air to the batter, so the munker turn out light. The flour is then stirred in, and the buttermilk is thinned in little by little before the salt and dissolved baking soda are added at the end.

When do I add the apple or jam, and how do I turn the munker?

A small piece of cooked apple or a little jam is placed in after the munker have cooked for a moment. Turn them with a fork while they are still liquid in the middle, and cook them a nice golden brown on both sides. Serve hot with sugar or jam.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 481.

Buttermilk Æbleskiver

Erken's buttermilk munker (Danish-style filled pancake balls, æbleskiver) from 1914: an airy batter of egg, sugar, buttermilk, flour, and baking soda cooked in a munk pan with apple or jam inside, served hot with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 481 (falt i det fri)

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About the dish

Munker are small, round pastries cooked in their own munk pan (also called an "æbleskive pan"). The recipe appears in the dessert table of Erken's "Stor kokebok" and builds on the preceding munk recipe, where the cooking method is explained.

How to make it

1
Whisk eggs and sugar
Whisk the sugar and eggs together for about 20 minutes until the mixture is light and airy.
2
Stir in flour and milk
Stir in the wheat flour, and thin little by little with the buttermilk until you have a smooth, thick batter.
3
Salt and baking soda
Finally, stir in the salt and the baking soda dissolved in a little water.
4
Cook the munker
Heat a munk pan well and brush the wells with lard or oil. Fill each well with batter.
5
Add apple or jam
Once the munker have cooked for a moment, place a small piece of cooked apple or a little jam in each.
6
Turn and finish cooking
Turn the munker with a fork while they are still liquid in the middle, and cook them a nice golden brown on both sides.
7
Serve
Serve the munker hot with sugar or jam.

Changes from the original

The flour quantity is taken from the cut-off column in the original ("kg. wheat flour") and interpreted as about ½ kg wheat flour; the dough is adjusted to consistency. Measurements are converted to modern units (dl, tsp, tbsp), and the cooking method from the "preceding recipe" is written out. Lard can be replaced with neutral oil.

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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. 481) → 1949 (korrekturlest, s. 552)~68% av teksten endretfjernetlagt til

2 ~~spiseskeer~~ spiseskjeer sukker 3 egg ¾ kg. hvetemel 1 l. kjernemelk 2 ~~teskeer~~ teskjeer natron salt ~~½ kg. hvetemel~~ epler. Sukker og egg vispes i 20 minutter, irøres melet, ~~spædes~~ spes litt efter litt med melken, til ~~sidst haves~~ sist has salt og den opløste natron i. Stekes som ~~forklaret~~ for klart ved foregaaende opskrift: kokende smult (eller fett) i en munkepande, en skje deig i hver av fordypningene. Et litet stykke kokt eple eller litt syltetøi kan lægges i, naar munkene har stekt et øieblik; vendes med gaffel, mens de endnu er flytende i midten; stekes pent gulbrune paa begge sider. Serveres varme med sukker eller syltetøi. foregående opskrift.

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Frequently asked questions

What do I need to make buttermilk munker?: 2 tablespoons of sugar, 3 eggs, 1 liter of buttermilk, 2 teaspoons of baking soda, salt, ½ kg wheat flour, and apples. In addition you need a munk pan and boiling lard or fat for cooking.
Why should the sugar and eggs be whisked for 20 minutes?: The long whisking gives air to the batter, so the munker turn out light. The flour is then stirred in, and the buttermilk is thinned in little by little before the salt and dissolved baking soda are added at the end.
When do I add the apple or jam, and how do I turn the munker?: A small piece of cooked apple or a little jam is placed in after the munker have cooked for a moment. Turn them with a fork while they are still liquid in the middle, and cook them a nice golden brown on both sides. Serve hot with sugar or jam.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 481.

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