Graham flour, baker's ammonia, cream and butter are worked quickly into a dough that is rolled, pricked and baked, and served with butter and Roquefort. From Erken's Stor kokebok (1949), p. 674.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 674 (falt i det fri)
The biscuits are raised with baker's ammonia (ammonium carbonate), a common raising agent in old biscuits. They are served spread with cheese butter.
Make the dough
Mix the flour and baker's ammonia. Add the cream and finally the butter. Work the dough quickly until smooth.
Roll and bake
Roll out the dough, prick it and cut out biscuits with a cutter. Bake in a good hot oven.
Make the cheese butter
Work the butter and Roquefort together and spread it on the biscuits.
Quantities are unchanged; 'del.' is dl. The source gives no baking time or temperature.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Kremfløte
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Note on Modernised
Mål er uendret; «del.» er dl. Steketid og temperatur oppgis ikke i kilden.
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