Fritert bakst

Erken's poor man's cookies no. II from Stor kokebok (1914): an egg-rich, long-beaten dough with cognac, cream, cardamom, and cinnamon that must rest cold overnight, is rolled very thin, and fried in fat.

A simple fattigmann (no. III), Norway's crisp fried Christmas cookies, from Erken's Stor kokebok 1914: 12 egg yolks, sugar, cognac, cream and wheat flour; rolled thin and fried in fat.

Hjortetakk from Henriette Schønberg Erken's Stor kokebok (1914, p. 558): an egg-sugar batter with cream, melted butter and cardamom, a dough with hartshorn (baker's ammonia) that rests overnight, rolled into rings and deep-fried to a light brown in lard.

Buttermilk rings from Erken 1914: a rolled dough of 1 l buttermilk, 400 g sugar, 2 eggs, cinnamon, cardamom, baking powder, and about 1 kg flour, cut into rings and deep-fried golden brown in lard, dusted with sugar.

Coronation cakes from Erken's Stor kokebok 1914: a rolled wheat dough with butter, sugar, egg, milk, cinnamon and baking powder, cut into rings, deep-fried in lard and sprinkled with sugar.