Gingerbread II from Erken's Stor kokebok (1914): a sponge of 2 eggs and 150 g sugar whipped 20 min, with cardamom, ginger, lemon peel, and baker's ammonia dissolved in rose water, then 250 g flour. The dough is rolled into finger-thick logs, baked brown, and cut on the diagonal.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 567 (falt i det fri)
From the Baking chapter of Stor kokebok (1914). The page is set in two narrow columns, so the ingredient lists and methods in the OCR have come out in a jumbled order; the connection between the lists and the methods has been reconstructed. This log-style cookie belongs to the series of gingerbread and pepper-nut recipes.
Whip eggs and sugar
Whip the eggs and sugar airy and pale for about 20 minutes.
Spices and baker's ammonia
Stir in the cardamom, ginger, and grated lemon peel. Dissolve the baker's ammonia in the rose water and stir it in.
Knead in the flour
Finally work the flour into the batter so you get a supple dough.
Roll logs
Roll the dough out into finger-thick logs and place them on a parchment-lined baking sheet.
Bake
Bake the logs nicely brown at 180 °C (355 °F) for about 12–15 minutes.
Cut up
Cut the logs diagonally into two-finger-wide pieces while they are still warm.
Measurements modernized (gr.→g, teaspoon→tsp, del.→dl). Baker's ammonia can be swapped for 1 tsp baking powder. Rose water has been kept, but can be replaced with water. Baking time and temperature have been added as guidance.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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