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Krumkaker IV (Norwegian Krumkake, Version IV)

Krumkake IV from Erken's Stor kokebok 1914: thin Norwegian waffle cookies (krumkaker) made from stiffly whipped sour cream, sugar, one egg, drops of lemon, and wheat flour, baked in a krumkake iron and rolled over a wooden dowel.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 564 (falt i det fri)

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About the dish

The fourth krumkake variant in the baking chapter of Stor kokebok (1914). This version is made with sour cream and only one egg, giving thin, crisp krumkaker that are shaped over a wooden dowel.

How to make it

  1. 1

    Whip the cream

    Whip the sour cream until stiff.

  2. 2

    Mix the batter

    Stir in the sugar, the beaten egg, the drops of lemon, and finally the sifted wheat flour.

  3. 3

    Heat the iron

    Heat the krumkake iron thoroughly and grease it.

  4. 4

    Bake

    Place a small spoonful of batter in the center of the iron, bake, and turn the iron while baking so the cookies brown evenly on both sides.

  5. 5

    Roll the cookies

    Roll the cookies as quickly as possible over a wooden dowel (krumkake roller) and let them set.

Changes from the original

Measurements have been converted to modern units (¼ l = 2.5 dl, grams retained). "Sour cream" is interpreted as cultured cream/mountain-farm sour cream. "Citrondraaper" is given as drops of lemon/lemon essence. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 564) → 1949 (korrekturlest, s. 655)~45% av teksten endretfjernetlagt til
¼ 1½ l. sur fløte 125 gr. hvetemel 75 gr. sukker 1 eg egg 2 citrondraaper. sitrondråper. Fløten vispes stiv, irøres sukkeret, det vispede egg, citrondraaperne sitrondråpene og tilsidst til sist det sigtede siktede hvetemel. — Jernet maa må være gjennemvarmet, smøres og vendes under stekningen, saa kakerne stekingen, så kakene blir jevnt brune paa på begge sider. En liden skefuld liten skjefull røre lægges legges i midten av jernet. Krumkakerne maa Krumka kene må krummes saa så hurtig som mulig over en træstok. trestokk.

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Frequently asked questions

What is special about this krumkake recipe?
It uses sour cream (¼ liter) whipped stiff, along with 125 g wheat flour, 75 g sugar, 1 egg, and 2 drops of lemon. The batter is therefore lighter than in recipes made with butter.
In what order are the ingredients mixed?
First the cream is whipped stiff, then the sugar is stirred in, followed by the beaten egg and the drops of lemon, and finally the sifted wheat flour.
How do I bake and shape the krumkaker?
The iron must be heated through and greased. Place a small spoonful of batter in the center of the iron and turn the iron while baking so the cookies brown evenly on both sides. Roll the cookies over a wooden dowel as quickly as possible while they are hot.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 564. It makes about 20 krumkaker.

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