What is special about this waffle batter?

It is made with sour cream that is whipped stiff, and contains no leavening. The batter consists only of 2 eggs, ½ liter sour cream, 20 g sugar, cardamom, salt and 125 g wheat flour.

In what order are the ingredients mixed?

First the cream is whipped stiff. Then the sugar, cardamom and salt are stirred in, then the beaten eggs, and finally the sifted wheat flour.

How are the waffles baked?

The iron should be thoroughly heated and greased. Put a spoonful of batter on the iron and bake the waffles golden brown. Served with sugar on the side.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 571 – the recipe "Waffles III". It is figured for about 4 servings and takes around 30 minutes.

Waffles III

Name: Waffles III
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs eggs (beaten); 5 dl sour cream (cultured cream/soured cream) (the amount is uncertain in the original); 20 g sugar; 1 knife point cardamom (ground); 1 knife point salt; 125 g wheat flour (sifted); butter for the iron; sugar for serving

Waffles III from Erken's Stor kokebok 1914: stiffly whipped sour cream with sugar, cardamom, salt, eggs and wheat flour, baked in a greased waffle iron and served with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 571 (falt i det fri)

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About the dish

One of several waffle variants in the baking chapter of "Stor kokebok" (1914). This one is built on sour cream, which was common in Norwegian households before whipped sweet cream and milk waffles took over.

How to make it

1
Whip the cream
Whip the sour cream stiff in a bowl.
2
Mix in
Stir in the sugar, cardamom and salt, then the beaten eggs and finally the sifted wheat flour.
3
Bake the waffles
Put a spoonful of the batter on a thoroughly heated and greased waffle iron and bake the waffles golden brown.
4
Serve
Serve the waffles warm with sugar on the side.

Changes from the original

Amounts converted to modern measures (dl, tsp). The unclear OCR amount for sour cream is interpreted as ½ liter. The units "knivsod" are rendered as knife point/pinch.

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

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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. 571) → 1949 (korrekturlest, s. 670)~38% av teksten endretfjernetlagt til

2 egg ½ ¾ l. sur fløte 20 gr. sukker 1 ~~knivsod kardemomme 1 knivsod~~ knivsodd salt 125 gr. hvetemel. Fløten stivvispes, irøres sukker, ~~kardemomme,~~ salt, de vispede egg og ~~tilsidst~~ tilsist det ~~sigtede~~ siktede hvetemel. ~~En skefuld lægges paa~~ Enskjefull legges på det ~~gjennemvarmede~~ gjennomvarmede og smurte jern; stekes gulbrune. Serveres med sukker til.

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Frequently asked questions

What is special about this waffle batter?: It is made with sour cream that is whipped stiff, and contains no leavening. The batter consists only of 2 eggs, ½ liter sour cream, 20 g sugar, cardamom, salt and 125 g wheat flour.
In what order are the ingredients mixed?: First the cream is whipped stiff. Then the sugar, cardamom and salt are stirred in, then the beaten eggs, and finally the sifted wheat flour.
How are the waffles baked?: The iron should be thoroughly heated and greased. Put a spoonful of batter on the iron and bake the waffles golden brown. Served with sugar on the side.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 571 – the recipe "Waffles III". It is figured for about 4 servings and takes around 30 minutes.

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