Why is it called "soft" gingerbread?

Unlike crisp gingerbread, this is baked as a soft loaf cake with milk and baking soda, so it turns out moist and tender.

Can I use ordinary sugar?

The original uses brown powdered sugar (brown icing sugar) for colour and aroma. Ordinary sugar works, but gives a paler, less caramel-like cake.

Soft Gingerbread

Soft, tin-baked gingerbread from 1900 with brown icing sugar, milk, cinnamon, ginger and cloves, leavened with baking soda and baked for half to three-quarters of an hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 260 (falt i det fri)

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About the dish

En myk, mør pepperkake bakt som formkake, krydret med kanel, ingefær og nellik og hevet med natron. Står i «Kager»-seksjonen i «Kogebog for skole og hjem» (1900).

How to make it

1
Mix sugar and milk
Crush the icing sugar finely and pour over the milk. Add the spices and the melted butter.
2
Add the rest
Stir in the scalded, finely chopped almonds and the flour with the baking soda stirred into it. Finally fold in the beaten egg.
3
Bake
Pour the batter into a greased and coated tin and bake for ½–¾ hour.

Changes from the original

Priser er utelatt. «brunt puddersukker» er modernisert til brunt melis, og målene gjort metriske. «theske» er oversatt til teskje (ts).

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

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 260)~83% of the text changedremovedadded

Myg peberkage. 180 ~~g brunt melis (1900:~~ gr. brunt puddersukker, ~~knust fint). 1,5 dl nysilt melk.~~ 1½ dcl. nysilet melk, 180 ~~g hvetemel.~~ gr. hvedemel, 25 ~~g mandler (skoldet og finhakket).~~ » mandler, 1 ~~ts kanel (raus teskje).~~ god theske kanel, 1 ~~ts ingefær (malt).~~ — ingefær, 1 ~~ts nellik (malt).~~ — nellik, 20 ~~g smør (smeltet).~~ gr. smør, 1 ~~stk egg (pisket).~~ æg, 1 ~~ts natron (rørt ut i melet). Knus melisen fint og hell over melken. Tilsett krydderne og~~ theske natron. Sukkeret knuses fint, paaheldes melken, tilsættes krydderierne, det smeltede ~~smøret.. Rør inn~~ smør, de ~~skoldede,~~ skollede, finhakkede ~~mandlene og melet som~~ mandler, melet, hvori natronen er ~~rørt ut i. Til slutt vendes~~ udrørt, tilsidst det ~~piskede egget inn.. Hell røren~~ vispede æg. Haves i en smurt og ~~strødd~~ strøet form og ~~stek ½–¾~~ steger ½—¾ time.

Note on Modernised

Priser er utelatt. «brunt puddersukker» er modernisert til brunt melis, og målene gjort metriske. «theske» er oversatt til teskje (ts).

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Frequently asked questions

Why is it called "soft" gingerbread?: Unlike crisp gingerbread, this is baked as a soft loaf cake with milk and baking soda, so it turns out moist and tender.
Can I use ordinary sugar?: The original uses brown powdered sugar (brown icing sugar) for colour and aroma. Ordinary sugar works, but gives a paler, less caramel-like cake.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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