Pebernødder anno 1731

We have a recipe for the Danish Christmas cookie pebernødder from 1731. Here is both the original Danish recipe, my translation and an adapted printable version.

Pebernødder, 1731
“Tag et pund Pudder-Sucker, et pund fint Hvedemeel, fem Eg, et Lod Cardemomme, et lod Caneel og Muskatteblomme tilsammen, et half Lod Aniis, lidet Peber, tre Lod Suckat, to Lod Citronskaller og mæng alt dette tilsammen og bag det.”
– En Høy-Fornemme Madames Kaagebog, 1731

In English:

Take one pound (467,7g) of brown sugar, one pound of wheat flour, five eggs, a weight (14,6g) of cinnamon, a weight of mace, half a weight of anise, a bit of pepper, three weights of sugar, two weights of grated lemon zest and mix it all together and bake it.

  • Prep Time: 10m
  • Cook Time: 8m

Ingredients

  • 468 grams brown sugar
  • 935 grams wheat flour
  • 5 eggs
  • 14 1/2 grams cinnamon
  • 14 1/2 grams mace
  • 7 grams anise
  • pinch pepper (today we use white pepper)
  • 44 grams sugar
  • 29 grams grated lemon zest

Instructions

  1. Mix the ingrediense
  2. Let it rest until firm
  3. Bake till the edges starts to get golden around the edges

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