Julebakst

Erken's bordstabelbakkels: a tender base of egg, cream, sugar, butter and flour rolled thin and cut into 4 cm wide bars, baked pale golden and topped with an almond mixture of ground almonds, powdered sugar and stiffly beaten egg whites, dried at low heat.

Poor Man's Cookies I (Erken 1914), a large and rich batch: 30 egg yolks, 250 g sugar, 1 l heavy cream, about 2 kg wheat flour, 1 dl cognac, cardamom, and lemon zest. Yolks and sugar are beaten ½ hour, stiffly whipped cream, cognac, spices, and flour folded in. The dough is chilled until the next day, rolled very thin, cut out, and fried pale yellow in about 2 kg lard.

A rich mold-baked julekake (Norwegian Christmas bread) from Erken's Stor kokebok (1914) with 250 g butter, 150 g sugar, eggs and egg yolks, sultanas, candied peel, and cardamom; rises 3 hours, is kneaded with fruit, proofs 2 hours, and bakes about 1 hour. The amounts of milk and flour are missing in the source.