Krumkaker with cardamom: egg and sugar are whisked at length, melted butter, cold water and sifted wheat flour are stirred in, baked thin in a krumkake iron and rolled warm.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 563 (falt i det fri)
The third krumkake variant in "Stor kokebok" (1914), spiced with ground cardamom – the classic Norwegian krumkake spice. The recipe begins on page 563 and the method continues on page 564.
Whisk egg and sugar
Whisk the egg and sugar long and well – in the original, half an hour – until the mixture is pale and airy.
Add spice, butter and water
Stir in the ground cardamom, the melted and cooled butter and the cold water.
Stir in the flour
Sift the wheat flour and stir it in to a smooth batter.
Bake and roll
Bake the cakes as thin as possible in a hot krumkake iron and roll them at once over a cone or krumkake roller.
The water amount is unclear in the source and has been set to 1 dl here. The unit "del." has been converted to deciliters, and the method has been divided into numbered steps in modern Norwegian.
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.
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
