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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)

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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.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 572) → Modernised~79% of the text changedremovedadded
Skummet skummet melk bygmel (til en tynn røre). byggmel eller hvetemel tyk, (til røren). tykk, sur fløte (til påstrykingsrøren). godt bygmel byggmel eller hvetemel En røre av (til påstrykingsrøren). Rør sammen skummet melk, bygmel melk med byggmel eller hvetemel stekes som krumkaker; krummes ikke; oversmøres med til en tyk jevn røre av tyk, som til krumkaker.. Stek røren i krumkakejern eller på takke, men krum ikke kakene.. Rør tykk, sur fløte og sammen med godt bygmel byggmel eller hvetemel. Nu «skrives» hvetemel til en tykk røre, og smør den utover kaken.. Rifl eller rifles «skriv» i røren med en kam av bjerkenæver. Stekes bjørkenever.. Stek helst på takke i aapen peis paa takke, som er til dette bruk, eller man steker dem åpen peis, ellers i stekeovn; stekeovn ved svak varme; de varme. Kakene skal kun tørres, bare tørkes, ikke brunes; naar de er stekt paa brunes. Når den ene side, siden er stekt, «skrives» paa den anden side. andre siden på samme måte.

Note on Modernised

Originalen oppgir ingen mengder; ingredienslisten er ført opp uten mål. Fremgangsmåten er delt i trinn og skrevet i moderne norsk, med krumkakejern/stekeovn som alternativ til takke over åpen peis.

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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.

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