Why is the dough boiled?

The syrup, sugar, butter and cream are heated to a boil so the sugar melts and the mixture becomes pliable, before the flour is worked in. This gives the chewy, brown pepper nut its character.

Can I halve the recipe?

Yes. The original is a large batch (2 kg flour). All measurements can be scaled down proportionally.

Brown Pepper Nuts

A large batch of brown pepper nuts from 1900: syrup, sugar, butter, cream, star anise, pepper and baking soda are brought to the boil, flour worked in, shaped into nuts and baked brown. The second of three pepper-nut variants.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 261 (falt i det fri)

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About the dish

Den andre av tre peppernøttvarianter: en stor sirupsdeig kokt opp og bakt til klassiske brune peppernøtter, krydret med stjerneanis og pepper. Fra «Kager» i «Kogebog for skole og hjem» (1900). Merk originalens stavemåte «Pebbernødder» med dobbel b.

How to make it

1
Boil the base
Bring the syrup, sugar, butter, cream, spices and baking soda to the boil.
2
Work in the flour
Add the flour to the hot mixture and work everything well together into a dough.
3
Shape and bake
Set the dough as nuts on a greased baking tray and bake them brown.

Changes from the original

Priser er utelatt og kg/g-mål gjort metriske. Den klammede fellesprisen for pepper og natron er skilt i to linjer. Stjerneanis står uten mengde i originalen; dette er beholdt som notat.

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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. 261)~91% of the text changedremovedadded

Pebbernødder, brune. 1 ~~000 g~~ kg. sirup ~~(1900: 1 kg).~~ . . . . . . . . . . kr. 0.36 1 ~~000 g~~ » sukker ~~(1900: 1 kg).~~ . . . . . . . . . . » 0.50 250 ~~g smør. 1,25 dl fløte (1900: fløde).~~ gr. smør . . . . . . . . . » 0.50 1¼ dcl. fløde . . . . . . . . . » 0.10 stjerneanis ~~(mengde ikke oppgitt i originalen; malt, etter smak). 2 ts pepper.~~ . . . . . . . . . . » 0.10 2 ~~ts natron.~~ theskeer peber ⍓1 2 ~~000 g hvetemel (1900:~~ — natron ┴ . . . . . . . » 0.02 2 ~~kg). Gi sirup,~~ kg. hvedemel . . . . . . . . » 0.80 kr. 2.38 Sirup, sukker, smør, ~~fløte, krydder~~ fløde, krydderier og natron gives et ~~oppkok.. Ha melet i den varme massen og arbeid alt~~ opkog. Heri haves melet; arbeides godt ~~sammen til en deig.. Sett deigen~~ sammen. — Sættes som ~~nøtter på~~ nødder paa smurt ~~stekeplate og stek dem~~ plade, steges brune.

Note on Modernised

Priser er utelatt og kg/g-mål gjort metriske. Den klammede fellesprisen for pepper og natron er skilt i to linjer. Stjerneanis står uten mengde i originalen; dette er beholdt som notat.

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Frequently asked questions

Why is the dough boiled?: The syrup, sugar, butter and cream are heated to a boil so the sugar melts and the mixture becomes pliable, before the flour is worked in. This gives the chewy, brown pepper nut its character.
Can I halve the recipe?: Yes. The original is a large batch (2 kg flour). All measurements can be scaled down proportionally.

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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