Cream horns (fløtehorn) from Erken's Stor kokebok 1914: a baking-powder dough with butter, egg, and cream, rolled out, filled with jam, rolled into horns, and baked with egg, sugar, and almonds.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 557 (falt i det fri)
Cream horns belonged among the coffee table's "small breads" — simple, rolled horns with jam that could be baked for Sunday visitors. The instruction to "rinse" the butter shows that unsalted, washed butter was used to remove brine and buttermilk.
Cream the butter
Cream the butter until pale (first rinse it in cold water as in the original, if you like).
Make the dough
Add the egg, sugar, cream, lemon essence, and finally the flour blended with the baking powder. Work the dough well together.
Roll out and fill
Roll out the dough and cut it into fairly large squares. Place a little jam on each.
Roll the horns
Roll up the squares from the point so they take the shape of horns, and place them on a parchment-lined baking sheet.
Brush and bake
Brush with beaten egg and sprinkle with sugar and chopped almonds. Bake at 200 °C (390 °F) for 12–15 minutes, until golden brown.
Measurements have been converted to modern units. "Lemon drops" have been supplemented with grated lemon zest as an alternative. Baking temperature and time have been added, since the original does not give them. Rinsing the butter is described as optional, as modern butter does not require it.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Egg
Kremfløte
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