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Waffles I

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)

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About the dish

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.

How to make it

  1. 1

    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.

  2. 2

    Finish the batter

    Stir in the salt, sugar, and the melted butter. Let the batter swell for 20–30 minutes.

  3. 3

    Cook the waffles

    Cook the waffles in a hot, greased waffle iron until golden brown and crisp.

  4. 4

    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.

Changes from the original

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.

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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
Modernised → 1914 (proofread, p. 570)~90% of the text changedremovedadded
2,5 dl seterrømme eller syrnet 1/4 l. sur fløte (originalen: 1/2 l. sur fløte). 5 dl surmelk eller kulturmelk. 2,5 dl vann. melk 1/4 l. vand 400 g gr. hvetemel (siktet). 60 g gr. smør (smeltet). 1 ts salt. teske salt 35 g gr. sukker. Rør melet ut i litt av fløten og vannet til en klumpfri røre, og spe med resten av væsken og surmelken.. Rør inn salt, sukker og det smeltede smørret. La røren svelle i 20–30 minutter.. Stek vaflene i varmt, smurt vaffeljern til de er gyllenbrune Sprøde og sprø.. Legg vaflene utover på rist – gode, bare de må ikke legges oppå hverandre etter stekingen, da mister de sprøheten. lægges paa hinanden efter stekningen. Læg dem utover paa rist.

Note on Modernised

Ingredienslisten er skilt ut fra den tospaltede OCR-teksten og satt i moderne mål (l og dl). Fremgangsmåten i kilden består bare av rådet om avkjøling; selve blandingen og stekingen er beskrevet etter Erkens vanlige vaffelmetode.

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Frequently asked questions

Why must the waffles not be stacked on top of each other after cooking?
They turn soft from the steam. The recipe recommends spreading them out on a rack so they stay crisp.
What type of milk and cream are used?
Sour cream (¼ liter) and sour milk (½ liter), plus ¼ liter of water. The batter is thus soured, not made with fresh milk.
How much flour and butter go into the batter?
400 grams of wheat flour and 60 grams of butter, plus 1 teaspoon salt and 35 grams sugar – a lightly sweetened waffle batter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 570, under waffles.

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