How long should the egg-and-sugar mixture be whipped?

Whip the egg yolks alone for 20 minutes, then about 15 more minutes (a quarter hour) together with the sugar. Long whipping makes an airy dough.

What is the dough made of?

12 egg yolks, 125 g sugar, 1½ deciliters cognac, 8 tablespoons cream (stiffly whipped), and ½ kg sifted wheat flour.

How are the cookies shaped and fried?

The dough is rolled out thin, cut into the traditional fattigmann shapes, and deep-fried as described in the preceding fattigmann recipes in the book.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 557, as "Fattigmannsbakkels III." The amounts given yield about 35 cookies.

Fattigmann III (Norwegian Fried Cookies)

Name: Fattigmann III (Norwegian Fried Cookies)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 35 servings
Cuisine: Norwegian
Ingredients: 12 pcs egg yolks; 125 g sugar; 1.5 dl cognac; 8 tbsp cream; 500 g wheat flour (sifted); 1 kg coconut fat or lard for deep-frying

A simple fattigmann (no. III) from Erken's Stor kokebok 1914 — Norway's crisp diamond-shaped Christmas cookies fried in fat, here made with 12 egg yolks, sugar, cognac, whipped cream and wheat flour, rolled thin.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 557 (falt i det fri)

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About the dish

The third and simplest of Erken's fattigmann variants, with fewer eggs and less spice — an everyday version of the delicate Christmas cookie.

How to make it

1
Whip the yolks
Whip the egg yolks alone for 20 minutes, then for another 15 minutes with the sugar.
2
Mix the dough
Add the cognac, the stiffly whipped cream, and finally the sifted flour. Mix quickly and gently into a dough.
3
Roll out and cut
Roll the dough out thin, cut into diamonds, make a slit in the center, and pull one end through.
4
Deep-fry
Fry the cookies until light golden in hot fat (about 175 °C (345 °F)) and drain on paper.

Changes from the original

Measurements are converted to modern units (dl, grams). Deep-frying is specified with fat and temperature. The wording of the steps has been modernized.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 557) → 1949 (korrekturlest, s. 649)~49% av teksten endretfjernetlagt til

12 ~~eggeblommer~~ eggeplommer 125 gr. sukker ~~1½ del. konjak~~ ½ dl. konjakk 8 ~~spiseskeer~~ spiseskjeer fløte ½ kg. ~~hvetemel Eggeblommerne~~ hvetemel. Eggeplommene vispes 20 minutter alene, ~~derpaa~~ derpå med sukkeret ¼ ¾ time, ~~tilsættes konjak,~~ tilsettes konjakk, den stivvispede fløte og det ~~sigtede~~ siktede hvetemel. Utkjevles, utskjæres og kokes som ovenfor ~~forklaret.~~ forklart.

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Frequently asked questions

How long should the egg-and-sugar mixture be whipped?: Whip the egg yolks alone for 20 minutes, then about 15 more minutes (a quarter hour) together with the sugar. Long whipping makes an airy dough.
What is the dough made of?: 12 egg yolks, 125 g sugar, 1½ deciliters cognac, 8 tablespoons cream (stiffly whipped), and ½ kg sifted wheat flour.
How are the cookies shaped and fried?: The dough is rolled out thin, cut into the traditional fattigmann shapes, and deep-fried as described in the preceding fattigmann recipes in the book.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 557, as "Fattigmannsbakkels III." The amounts given yield about 35 cookies.

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