What kind of cream should be used in Waffles II?

Sour cream – 1/4 liter. The cream is whipped to a stiff foam before it is mixed into the batter.

How do I make the batter?

Stir the 300 g wheat flour into a little of the cream and the water (1 deciliter), add the salt, and then mix in the rest of the cream whipped to a stiff foam. The baking powder (2 heaping teaspoons) and 3 eggs also belong to the batter.

How are the waffles baked?

In a hot and well-greased waffle iron. The recipe is intended for about 5 servings and takes about 40 minutes in all.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 570.

Waffles II

Name: Waffles II
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 2.5 dl cultured sour cream or soured cream (original: sour cream); 300 g wheat flour (sifted); 2 tsp baking powder (heaping); 3 pcs eggs; 1 knife point salt; 1 dl water

Waffles of 2.5 dl sour cream whipped to a foam, 300 g flour, 2 tsp baking powder, 3 eggs, salt and 1 dl water, baked in a hot greased waffle iron; from Erken's Stor kokebok 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 570 (falt i det fri)

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About the dish

The second of Erken's three waffle recipes, baked with sour cream that is whipped to a stiff foam before it is folded in. The method begins at the bottom of page 570 and continues on page 571.

How to make it

1
Stir out the flour
Stir the flour into a little of the cream and the water to a smooth batter, and mix in the baking powder and the salt.
2
Eggs and cream
Stir in the eggs. Whip the rest of the cream to a stiff foam and fold it into the batter.
3
Bake
Bake the waffles in a hot and well-greased waffle iron until golden brown. Lay them out on a rack.

Changes from the original

The ingredient list has been separated out from the two-column OCR text and put into modern measures; "knivsod" is interpreted as a knife point. The eggs and baking powder are not mentioned in the short method, but have been added to the steps where they naturally belong.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 570) → 1949 (korrekturlest, s. 670)~49% av teksten endretfjernetlagt til

~~1/4~~ ¾ l. sur fløte 300 gr. hvetemel ~~2 toppede teskeer bakepulver 3 egg~~ 1 ~~knivsod~~ knivsodd salt 1 del. ~~vand.~~ vann. Melet utrøres i litt av fløten og ~~vandet, tilsættes~~ vannet, tilsettes saltet, resten av fløten, som er vispet til stivt skum. Stekes i varmt og smurt vaffeljern. Man kan sløife vannet og ta 1 l. fløte, 250 gr. mel og 20 gr. sukker.

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Frequently asked questions

What kind of cream should be used in Waffles II?: Sour cream – 1/4 liter. The cream is whipped to a stiff foam before it is mixed into the batter.
How do I make the batter?: Stir the 300 g wheat flour into a little of the cream and the water (1 deciliter), add the salt, and then mix in the rest of the cream whipped to a stiff foam. The baking powder (2 heaping teaspoons) and 3 eggs also belong to the batter.
How are the waffles baked?: In a hot and well-greased waffle iron. The recipe is intended for about 5 servings and takes about 40 minutes in all.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 570.

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