What does "del." mean in the recipe?

"del." stands for deciliter. Here 2 dl milk, 1 dl melted butter and 1 dl sugar are used together with 200 g wheat flour.

What is hartshorn salt, and how is it used here?

Hartshorn salt (baker's ammonia) is an old leavening agent for small cakes. In this recipe 1 1/2 teaspoons are used, and it is dissolved in the milk before the milk and flour are stirred alternately into the batter.

What molds should the cakes be baked in?

Small, fluted molds that are greased and dusted. The cakes are baked until they are pale golden brown.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 566. It makes about 24 small cakes and takes around 45 minutes in all.

Margit cakes

Name: Margit cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 servings
Cuisine: Norwegian
Ingredients: 2 dl milk; 1 dl melted butter; 1 dl sugar; 1.5 pcs egg (the original states 1 1/2 eggs); 1.5 tsp hartshorn salt (baker's ammonia); 200 g wheat flour

Margit cakes from Erken's Stor kokebok 1914: small molded cakes of milk, melted butter, sugar, egg, hartshorn salt and wheat flour, baked light golden brown in fluted tin molds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 566 (falt i det fri)

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About the dish

Small molded cakes from the baking chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). The cakes are baked in small fluted tin molds, a common type of small cake for the coffee table.

How to make it

1
Cream butter and sugar
Cream the melted butter and sugar until white.
2
Add the egg
Whisk the egg and stir it into the batter.
3
Dissolve the hartshorn salt
Dissolve the hartshorn salt in the milk.
4
Mix in milk and flour
Add the milk and flour alternately, and stir into a smooth batter.
5
Fill the molds
Fill the batter into small, greased and dusted fluted molds.
6
Bake
Bake the cakes light golden brown in the oven, about 200 °C (390 °F) for 12–15 minutes.

Changes from the original

"del." has been interpreted as deciliter, hartshorn salt is given as baker's ammonia, and a modern oven temperature (about 200 °C (390 °F)) has been added. The quantities are otherwise kept.

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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. 566) → 1949 (korrekturlest, s. 658)~46% av teksten endretfjernetlagt til

2 del. melk 1 del. smeltet smør 1 del. sukker 1 ~~1/2~~ egg ~~1 1/2 teske hjortetaksalt~~ 2 teskjeer bakepulver 200 gr. ~~hvetemel~~ hvetemel. Smør og sukker røres hvitt, egget vispes og ~~haves~~ has i; ~~hjortetaksaltet opløses i melken. Denne~~ melken og melet ~~haves~~ med bakepulveret has vekselvis i deigen. ~~Haves~~ Has i ~~smaa,~~ små, smurte og ~~strøede, krusede~~ strødde, krusete former. Stekes lyse gulbrune.

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Frequently asked questions

What does "del." mean in the recipe?: "del." stands for deciliter. Here 2 dl milk, 1 dl melted butter and 1 dl sugar are used together with 200 g wheat flour.
What is hartshorn salt, and how is it used here?: Hartshorn salt (baker's ammonia) is an old leavening agent for small cakes. In this recipe 1 1/2 teaspoons are used, and it is dissolved in the milk before the milk and flour are stirred alternately into the batter.
What molds should the cakes be baked in?: Small, fluted molds that are greased and dusted. The cakes are baked until they are pale golden brown.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 566. It makes about 24 small cakes and takes around 45 minutes in all.

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