Thin krumkaker of egg, sugar, melted butter, cold water plus wheat flour and potato starch; baked in an iron and rolled warm over a cone or into cones.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 563 (falt i det fri)
The second krumkake variant on the page, with potato starch in addition to wheat flour, which gives extra-crisp cakes. The cakes could be rolled into cones and filled with whipped cream.
Whisk eggs and sugar
Whisk the eggs and sugar well and long – in the original, half an hour – until the mixture is pale and thick.
Stir in butter and water
Stir in the melted, cooled butter and the cold water.
Add the flour
Stir in sifted wheat flour and potato starch to a smooth batter.
Bake and roll
Bake the cakes as thin as possible in a hot krumkake iron. Roll them over a cone or into cones right away, while they are still warm.
"2 del." has been converted to 2 dl. The method has been divided into steps and modernized in wording; the whisking time of half an hour has been kept, but can be shortened with an electric mixer.
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
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