What is cream of tartar?

Cream of tartar (potassium bitartrate) is an acidic salt that, together with baking soda, acts as baking powder and gives the cake good rise.

Can the almond drops be left out?

The almond essence gives the cake its characteristic flavor. It can be left out, but then the cake loses much of the aroma that is the whole point of the recipe.

Prestekake (Norwegian parson's cake)

Name: Prestekake (Norwegian parson's cake)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 2 pcs eggs; 300 g sugar; 350 g wheat flour; 3.5 dl milk; 100 g butter (melted); 1 tsp cream of tartar (1900: kremortatari); 1 tsp baking soda; 4 drops almond essence (1900: almond drops)

A simple, moist loaf cake from 1900: eggs and sugar are whipped a long time, milk, melted butter and almond essence are added, flour with cream of tartar and baking soda is folded in, and it is baked in a tin for about 1 hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 263 (falt i det fri)

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About the dish

Præstekage er en enkel, saftig formkake smakt til med mandelessens og hevet med kremortartari og natron. Fra «Kager» i «Kogebog for skole og hjem» (1900).

How to make it

1
Whip eggs and sugar
Whip the eggs and sugar until light and airy for ½ hour.
2
Add the wet ingredients
Add the milk, the melted butter and the almond essence.
3
Fold in the flour
Finally fold in the flour that the cream of tartar and baking soda have been well stirred into.
4
Bake
Pour the batter into a greased and floured tin and bake in a good, hot oven for about 1 hour.

Changes from the original

Priser er utelatt og mål gjort metriske. Originalen skriver «kremortatari» i listen og «kremortartari» i teksten; skrivemåten er beholdt ordrett i transkripsjonen og normalisert til kremortartari i ingredienslisten. «mandeldraaber» → mandelessens.

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

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 263) → Modernisert~85% av teksten endretfjernetlagt til

~~Præstekage.~~ 2 ~~æg . . . . . . . . . . . . . kr. 0.14~~ stk egg. 300 ~~gr. sukker . . . . . . . . » 0.15~~ g sukker. 350 ~~» hvedemel . . . . . . . . » 0.14 3½ dcl. melk . . . . . . . . . » 0.03~~ g hvetemel. 3,5 dl melk. 100 ~~gr.~~ g smør ~~. . . . . . . . . » 0.20~~ (smeltet). 1 ~~theske kremortatari . . . . . » 0.02~~ ts kremortartari (1900: kremortatari). 1 ~~— natron . . . . . . . . . . » 0.00½~~ ts natron. 4 ~~mandeldraaber . . . . . . . » 0.02 kr. 0.70½ Æg~~ dråper mandelessens (1900: mandeldraaber). Pisk egg og sukker ~~vispes~~ luftig i ½ ~~time, tilsættes~~ time.. Tilsett melken, det smeltede ~~smør, mandeldraaberne, tilsidst melet, hvori~~ smøret og mandelessensen.. Vend til slutt inn melet som kremortartari og natron er godt ~~udrørt. Fyldes~~ rørt inn i.. Fyll røren i en smurt og ~~strøet form, steges~~ strødd form og stek i ~~god~~ god, varm ovn omtrent 1 time.

Note til Modernisert

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Frequently asked questions

What is cream of tartar?: Cream of tartar (potassium bitartrate) is an acidic salt that, together with baking soda, acts as baking powder and gives the cake good rise.
Can the almond drops be left out?: The almond essence gives the cake its characteristic flavor. It can be left out, but then the cake loses much of the aroma that is the whole point of the recipe.

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