Nut caramels from Erken 1914: sugar and cream boiled 12 minutes, pounded nut kernels stirred in, the mass poured out, cooled slightly and cut into squares.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 631 (falt i det fri)
Simple boiled cream caramels with pounded nut kernels, from the confectionery section of Erken's Stor kokebok (1914). The caramels were poured out onto oiled paper and cut into squares while the mass was still warm and soft.
Boil sugar and cream
Boil the sugar and cream, stirring constantly, for about 12 minutes, until the mass is thick and golden (about 120 °C (250 °F)).
Stir in the nuts
Add the pounded nut kernels and stir until everything is well combined.
Pour out and cut
Pour the mass out onto baking paper or into a greased pan, work it lightly together, and cut it into squares when it is slightly cooled but still soft.
Cool
Let the caramels become completely cold before breaking them apart and wrapping them.
Deciliters are kept as the modern measure. The OCR text read "the sugar and the water"; based on the ingredient list this is corrected to the cream. Oiled paper is replaced by baking paper/a greased pan, and advice on caramel temperature has been added.
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.
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