How simple is the recipe really?

It consists of just three ingredients: equal parts whipped cream and wheat flour, and a quarter as much sugar. The cream is whipped, the sugar and flour are stirred in, and the cookies are baked light golden brown.

How are the krumkaker baked?

They are baked in a krumkake iron until they are light golden brown. Place a small dollop of batter in the middle of the iron, press it together, and shape the cookie over a rolling pin or cone as soon as it comes off - it firms up quickly as it cools.

How many cookies does the recipe make, and how long does it take?

The recipe makes about 40 krumkaker, and you should allow about an hour in all, most of it for the baking, which is done one cookie at a time.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 563, under small cookies.

Kaja's Krumkaker

Name: Kaja's Krumkaker
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 1 l cream; 1 l wheat flour; 2.5 dl sugar (1/4 liter in the original)

A simple krumkake batter of stiffly whipped cream, sugar, and wheat flour, baked light golden brown in a krumkake iron and rolled while hot. Krumkaker are thin Norwegian wafer cookies rolled into cones.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 563 (falt i det fri)

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About the dish

One of several krumkake recipes in the baking chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Krumkaker were baked in a krumkake iron over the stove and rolled over a wooden dowel while hot.

How to make it

1
Whip the cream
Whip the cream stiff in a roomy bowl.
2
Stir in the dry ingredients
Stir in the sugar and then the wheat flour to a smooth batter.
3
Bake
Heat the krumkake iron well. Place a small spoonful of batter in the middle of the iron and bake the cookies light golden brown. Roll them over a wooden dowel or cookie roller right away, while they are still hot.

Changes from the original

Amounts are given in modern units (liters/deciliters). The amount of sugar in the original appears as a fractional measure that is partly illegible in the source; here interpreted as 1/4 liter. The method is divided into numbered steps and the language 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. 563) → 1949 (korrekturlest, s. 655)~59% av teksten endretfjernetlagt til

1 l. fløte 1 l. hvetemel ¼ ¾ l. sukker. eller ¾ l. fløte 2 del. hvetemel y 2 » maizena ¾ l. sukker. Visp fløten, rør i sukker og ~~hvetemel;~~ mel; stek dem ~~lysegulbrune.~~ lyse gul brune, krummes.

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Frequently asked questions

How simple is the recipe really?: It consists of just three ingredients: equal parts whipped cream and wheat flour, and a quarter as much sugar. The cream is whipped, the sugar and flour are stirred in, and the cookies are baked light golden brown.
How are the krumkaker baked?: They are baked in a krumkake iron until they are light golden brown. Place a small dollop of batter in the middle of the iron, press it together, and shape the cookie over a rolling pin or cone as soon as it comes off - it firms up quickly as it cools.
How many cookies does the recipe make, and how long does it take?: The recipe makes about 40 krumkaker, and you should allow about an hour in all, most of it for the baking, which is done one cookie at a time.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 563, under small cookies.

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