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Rye biscuits I

Rye biscuits I are made from 500 g wholemeal rye flour, butter, sugar, milk and baker's ammonia, kneaded together, rolled out, pricked, cut out and baked light golden brown. From Erken's Stor kokebok (1949), p. 674.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 674 (falt i det fri)

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About the dish

Biscuits of rye flour were a plain everyday bake in the book. Baker's ammonia (hartshorn salt) was the usual raising agent in dry cakes and biscuits before baking powder became widespread.

How to make it

  1. 1

    Knead the dough

    Knead all the ingredients together into a dough.

  2. 2

    Roll and cut

    Roll out the dough, prick it with a fork and cut out biscuits.

  3. 3

    Bake

    Bake the biscuits until light golden brown.

Changes from the original

1/2 kg is written as 500 g and del. as dl. The book gives no oven temperature or baking time, and none has been added.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 674)~83% of the text changedremovedadded
500 g 1/2 kg. sammalt rugmel. rugmel 175 g smør. gr. smør 80 g sukker. gr. sukker 2 dl melk. dl. melk 1 ts teskje hjortetakksalt. Elt alle ingrediensene sammen til en deig.. Kjevle Alt eltes sammen, kjevles ut, prikkes, stikkes ut deigen, prikk den med en gaffel og stikk ut kjeks.. Stek kjeksene til de er stekes lyse gulbrune.

Note on Modernised

«1/2 kg» er skrevet som 500 g og «del.» som dl. Boka oppgir ingen ovnstemperatur eller steketid, og ingen er lagt til.

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Frequently asked questions

What is baker's ammonia?
An old raising agent used in dry cakes and biscuits; the book gives 1 teaspoon here.
What should the biscuits look like when done?
Light golden brown.
Does the dough need pricking?
Yes, the book says to prick the dough after rolling it out.

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