Why must the sheet not be taken all the way out of the oven?

Because the wafers set as soon as they cool. According to the recipe you should leave the sheet standing partly in the oven and roll the wafers into cones one after another while they are still warm and soft.

What is the batter made of?

Equal parts butter, wheat flour and sugar – 180 grams of each – plus 6 stiffly beaten egg whites and vanilla powder. The butter is washed out and creamed to the consistency of cream before the rest is stirred in.

How are the wafers shaped before baking?

The batter is placed with a teaspoon on a greased sheet and spread out into thin, round wafers. They are baked pale yellow – not dark – before they are curled.

What are the cones filled with?

Stiffly whipped cream with vanilla to taste, and a little preserved or fresh strawberry. The recipe is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 562, and yields about 25 pieces.

Cream cones (kremmerhus)

Kremmerhus (cream cones) from Erken 1914: thin round wafers of butter, sugar, flour, stiffly beaten egg whites and vanilla, baked pale yellow on a sheet and rolled into cones while warm, filled with whipped cream and strawberries.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 562 (falt i det fri)

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About the dish

Kremmerhus are thin, round cookies that are shaped into cones while warm. Erken warns against taking the whole sheet out of the oven, for then the wafers set before they are shaped. The recipe begins at the bottom of page 562 and continues on page 563.

How to make it

1
Mix the batter
Cream the room-temperature butter until it is as creamy as cream. Stir in the flour and sugar, then fold in the stiffly beaten egg whites and the vanilla.
2
Spoon out the wafers
Place small dollops with a teaspoon on a greased baking sheet and spread them out into thin, round wafers, well spaced apart.
3
Bake
Bake at about 190 °C (375 °F) until the wafers are pale yellow.
4
Shape the cones
Roll the wafers into cones one by one as soon as they come out. Leave the sheet halfway inside the oven, otherwise the wafers set before they are shaped.
5
Fill
Whip the cream stiff, flavor it with vanilla and fold in a little preserved or fresh strawberry. Fill the cones just before serving.

Changes from the original

"Washed-out butter" has been modernized to ordinary unsalted butter at room temperature. Vanilla powder has been replaced with vanilla sugar, and a baking temperature (about 190 °C (375 °F)) has been added. The filling is specified as whipped cream with vanilla and strawberries.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 562)~87% of the text changedremovedadded

180 g gr. smør ~~(usaltet, romtemperert).~~ 180 ~~g sukker.~~ gr. hvetemel 180 ~~g hvetemel.~~ gr. sukker 6 ~~stk~~ eggehviter ~~(stivpisket). 1 ts vaniljesukker (eller vaniljepulver). 3 dl kremfløte (til fyll). 150 g jordbær (friske eller syltede, til fyll). Rør det romtempererte smøret~~ vaniljepulver. Det utvaskede smør røres til ~~det er kremet som fløte. Rør inn mel og sukker, og vend deretter inn~~ fløte; melet, sukkeret, de ~~stivpiskede eggehvitene og vaniljen.. Sett små klatter~~ stivslaatte hviter samt vaniljen røres i. Sættes med ~~teskje på en~~ teske paa smurt plate og ~~bre dem~~ røres ut ~~til tynne,~~ i tynde, runde ~~kaker med god avstand.. Stek ved ca. 190 °C til kakene er lysegule.. Rull kakene til kremmerhus én for én straks de tas ut. La~~ kaker, stekes lysegule og krummes efterhvert straks; man maa ikke ta platen ~~stå halvveis i~~ helt ut av ovnen, ~~ellers~~ ti da stivner ~~kakene før de er formet.. Pisk fløten stiv, smak til~~ kakerne. Kakerne kan fyldes med stivvispet fløte, irørt vanilje efter smak og ~~bland inn~~ litt ~~syltede~~ syltet eller friske jordbær. ~~Fyll kremmerhusene rett før servering.~~

Note on Modernised

«Utvasket smør» er modernisert til vanlig usaltet smør, romtemperert. Vaniljepulver er erstattet med vaniljesukker, og steketemperatur (ca. 190 °C) er lagt til. Fyllet er spesifisert som pisket fløte med vanilje og jordbær.

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Frequently asked questions

Why must the sheet not be taken all the way out of the oven?: Because the wafers set as soon as they cool. According to the recipe you should leave the sheet standing partly in the oven and roll the wafers into cones one after another while they are still warm and soft.
What is the batter made of?: Equal parts butter, wheat flour and sugar – 180 grams of each – plus 6 stiffly beaten egg whites and vanilla powder. The butter is washed out and creamed to the consistency of cream before the rest is stirred in.
How are the wafers shaped before baking?: The batter is placed with a teaspoon on a greased sheet and spread out into thin, round wafers. They are baked pale yellow – not dark – before they are curled.
What are the cones filled with?: Stiffly whipped cream with vanilla to taste, and a little preserved or fresh strawberry. The recipe is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 562, and yields about 25 pieces.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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