How much cheese should I use, and what type?

The recipe uses 100 grams grated cheese to 250 grams wheat flour. The type is not specified in the original, so use a firm, well-aged cheese that gives a distinct flavor.

Does the dough need to rest?

Yes. The dough is kneaded well together and should rest in a cold place for 20 minutes before it is rolled out thinly. That makes it easier to handle.

How are the salt sticks shaped?

The rolled-out dough is cut into 10 cm long pieces that are fully pointed at one end and 7 cm wide at the other. The pieces are rolled up loosely from the wide end.

What temperature and baking time does the recipe give?

The original from Stor kokebok (1914, p. 29) does not give a temperature or baking time – only that the sticks are placed on a greased sheet, brushed with egg and sprinkled with salt. Bake them until light brown. The total time is estimated at about 65 minutes, and the recipe makes 6 servings.

Cheese salt sticks

Name: Cheese salt sticks
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 250 g wheat flour; 1.5 tsp baking powder; 1 tsp salt; 100 g butter (cold); 100 g grated cheese; 1.25 dl milk; 1 pcs egg (for brushing); 1 tsp salt (for sprinkling)

Erken's cheese salt sticks from 1914: a shortcrust dough of 250 g flour, baking powder, 100 g butter, 100 g grated cheese and 1¼ dl milk, rolled out, cut into pointed strips, rolled up, brushed with egg and sprinkled with salt, baked in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 29 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Small cheese sticks of shortcrust, served as a party snack or with soup.

How to make it

1
Make the dough
Sift the flour and baking powder. Rub the butter into the flour, add salt and grated cheese, and stir in the milk.
2
Rest the dough
Knead the dough well together and let it rest in a cold place for 20 minutes.
3
Shape the sticks
Roll the dough out thinly and cut it into 10 cm long pieces that are fully pointed at one end and 7 cm wide at the other. Roll them up loosely from the wide end.
4
Bake
Place the sticks on a greased baking sheet, brush with beaten egg and sprinkle with salt. Bake in a hot oven (200 °C (390 °F)) for 10–12 minutes until golden.

Changes from the original

Measures modernized (del. → dl), quantities kept. Baking temperature and time added based on common practice, since the original only says "greased sheet." Egg for brushing is given as 1 egg.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 29)~81% of the text changedremovedadded

250 ~~g hvetemel. 1,5 ts bakepulver.~~ gr. hvetemel 1½ teske bakepulver 1 ~~ts salt.~~ teske salt 100 g gr. smør ~~(kaldt).~~ 100 ~~g revet ost. 1,25 dl~~ gr. reven ost 1¼ del. melk. ~~1 stk egg (til pensling). 1 ts salt (til strøing). Sikt mel~~ Melet og ~~bakepulver. Smuldre smøret inn i melet, tilsett~~ bakepulveret sigtes, heri smuldres smørret, salt og ~~revet ost,~~ ost tilsættes, og ~~rør inn melken.. Elt deigen~~ melken røres i. Deigen eltes godt sammen og ~~la den hvile kaldt~~ hviler koldt i 20 ~~minutter.. Kjevle deigen tynt~~ minutter. Kjevles tyndt ut og ~~skjær den~~ skjæres i 10 cm cm. lange stykker ~~som er helt spisse i~~ med den ene ~~enden og 7 cm brede i~~ ende ganske spids, den ~~andre. Rull dem løst~~ anden ende 7 cm. bred; rulles let sammen fra den brede ~~enden.. Legg stengene på~~ ende av. Lægges paa smurt ~~stekeplate, pensle~~ plate, pensles med ~~sammenvispet~~ egg og ~~strø over~~ strøes med salt. ~~Stek i varm ovn (200 °C) i 10–12 minutter til de er gyllne.~~

Note on Modernised

Mål modernisert (del. → dl), mengder beholdt. Steketemperatur og -tid er lagt til ut fra vanlig praksis, siden originalen bare sier «smurt plate». Egg til pensling er angitt som 1 egg.

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Frequently asked questions

How much cheese should I use, and what type?: The recipe uses 100 grams grated cheese to 250 grams wheat flour. The type is not specified in the original, so use a firm, well-aged cheese that gives a distinct flavor.
Does the dough need to rest?: Yes. The dough is kneaded well together and should rest in a cold place for 20 minutes before it is rolled out thinly. That makes it easier to handle.
How are the salt sticks shaped?: The rolled-out dough is cut into 10 cm long pieces that are fully pointed at one end and 7 cm wide at the other. The pieces are rolled up loosely from the wide end.
What temperature and baking time does the recipe give?: The original from Stor kokebok (1914, p. 29) does not give a temperature or baking time – only that the sticks are placed on a greased sheet, brushed with egg and sprinkled with salt. Bake them until light brown. The total time is estimated at about 65 minutes, and the recipe makes 6 servings.

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