Crisp waffles from 2.5 dl sour cream, 5 dl sour milk, 2.5 dl water, 400 g flour, 60 g melted butter, salt, and 35 g sugar; Erken emphasizes that the waffles must be spread out on a rack after cooking.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 570 (falt i det fri)
Erken gives three waffle recipes in a row; this first one is a crisp cream waffle made with sour cream and sour milk. The batter mixture itself is only briefly hinted at in the book, while the advice to spread the waffles out on a rack is what Erken emphasizes.
Mix in the flour
Stir the flour into a little of the cream and water to make a lump-free batter, and thin with the rest of the liquid and the sour milk.
Finish the batter
Stir in the salt, sugar, and the melted butter. Let the batter swell for 20–30 minutes.
Cook the waffles
Cook the waffles in a hot, greased waffle iron until golden brown and crisp.
Cool on a rack
Spread the waffles out on a rack – they must not be stacked on top of each other after cooking, or they lose their crispness.
The ingredient list has been separated out from the two-column OCR text and set in modern measurements (l and dl). The method in the source consists only of the advice about cooling; the mixing and cooking itself are described according to Erken's usual waffle method.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
