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H. Schønberg ErkenArkivet
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Smultringer

2 recipes · Bakning

2 smultringer recipes from the “Big Cookbook,” in the bakning category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Donasser (doughnuts)

    Donasser: doughnuts of soured cream, soured milk, eggs and sugar with cinnamon and cardamom, fried in lard. From Erken's Big Cookbook (1949).

  • Smultringer (lard-fried rings)

    Smultringer of eggs, good cream, hartshorn salt and cardamom, rolled soft and fried in lard. From Erken's Big Cookbook (1949).