Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Skriverbrød ("written bread")

Skriverbrød is an old Norwegian griddle baked good: a thin milk batter baked like krumkake wafers without being curled, then spread with a thick batter of sour cream and barley flour that is "written" (patterned) with a birch-bark comb and dried over low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 572 (falt i det fri)

Be the first to rate

About the dish

Skriverbrød belongs to the old Norwegian griddle baked goods, where the surface is "written" or scored with a comb of birch bark before the second side is baked. Erken places it among flatbreads and dry crackers in the baking chapter.

How to make it

  1. 1

    Stir the batter

    Stir skim milk together with barley flour or wheat flour into a smooth batter like the one for krumkake.

  2. 2

    Bake the first side

    Bake the batter in a krumkake iron or on a griddle, but do not curl the cakes.

  3. 3

    Spread on the cream batter

    Stir thick sour cream together with good barley flour or wheat flour into a thick batter, and spread it over the cake.

  4. 4

    "Write" the pattern

    Score or "write" in the batter with a comb of birch bark.

  5. 5

    Finish drying

    Bake preferably on a griddle over an open hearth, otherwise in the oven at low heat. The cakes should only be dried, not browned. When one side is baked, the other side is "written" the same way.

Changes from the original

The original gives no quantities; the ingredient list is set down without measurements. The method has been split into steps and written in modern Norwegian, with a krumkake iron/oven as an alternative to a griddle over an open hearth.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 572) → 1949 (korrekturlest, s. 673)~39% av teksten endretfjernetlagt til
Skummet melk bygmel eller hvetemel tyk, sur fløte godt bygmel eller hvetemel En røre av skummet melk, bygmel byggmel eller hvetemel stekes som krumkaker; krummes ikke; oversmøres med en tyk tykk røre av tyk, tykk, sur fløte og godt bygmel byggmel eller hvetemel. Nu «skrives» eller rifles i røren med en kam av bjerkenæver. bjerkenever. Stekes helst i aapen peis paa på takke, som er til dette bruk, eller man steker kan steke dem i stekeovn; svak varme; de skal kun tørres, tørkes, ikke brunes; naar når de er stekt paa på den ene side, «skrives» paa på den anden annen side.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is skriverbrød?
An old Norwegian flatbread in which a thin batter of skim milk and barley flour (or wheat flour) is baked like krumkake, but without being curled. The bread is then spread with a thick batter of thick sour cream and flour, and a pattern is "written" or scored into the batter with a comb of birch bark. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 572.
How should the skriverbrød be baked?
Preferably over an open hearth on a griddle made for the purpose, otherwise in the oven. Use low heat – the breads should only be dried, not browned. When one side is baked, it is "written" on the other side too.
Can I use wheat flour instead of barley flour?
Yes, the original recipe allows for both: both the batter and the spread can be made with barley flour or wheat flour. For the spread, "good" barley flour or wheat flour is recommended together with thick sour cream.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!