Krumkake batter of whisked eggs and sugar, melted butter, cardamom, flour with baking powder and cold water, baked as in the preceding krumkake recipes. From Erken's Stor kokebok (1949), p. 657.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 657 (falt i det fri)
This is the fifth krumkake recipe in the 1949 edition. It builds on the preceding ones and refers to them for the baking itself.
Whisk the egg and sugar
Whisk the eggs and sugar until thick and pale.
Mix the batter
Sift in a little flour and stir in the melted, cooled butter and the cardamom. Mix the rest of the flour with the baking powder and stir it in. Finally stir in the cold water.
Bake
Bake the cakes as explained in the preceding krumkake recipes.
Quantities are as in the original, with «teskje» given as tsp and «dcl.» as dl. The baking method is not repeated in the text, so we refer to the preceding recipes.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
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Note on Modernised
Mengder er som i originalen, med «teskje» omregnet til ts og «dcl.» til dl. Stekemåten er ikke gjentatt i teksten, og vi har derfor henvist til de foregående oppskriftene.
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