A dough of eggs, sugar, butter, soured cream and soured milk with cinnamon, cardamom, baking powder and flour is rolled out, cut into rings with a hole in the middle and fried in lard. From Erken's Stor kokebok (1949), p. 654.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 654 (falt i det fri)
The doughnut recipes that follow in the book refer back to this one for rolling out and frying.
Mix the batter
Whisk the eggs and sugar. Add the melted, cooled butter and the spices, together with the soured cream and soured milk.
Add flour
Stir in the baking powder and just enough flour for the dough to be rolled out, as soft as possible.
Cut out
Roll out the dough. Cut out rounds with an iron or a glass and cut a smaller hole in the middle.
Fry in lard
Fry the doughnuts in lard until golden.
Measures converted (gr. = g). The text does not say when the cream and milk are added; they are placed together with the butter and spices. Frying temperature and time are not given.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål omregnet (gr. = g). Teksten nevner ikke når fløte og melk tilsettes; de er satt inn sammen med smør og krydder. Steketemperatur og tid er ikke oppgitt.
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