Cheese straws I (Erken 1914): a kneaded dough of 125 g flour, 75 g butter, 100 g grated cheese, 6 tbsp cream, salt, and paprika; rested ½ hour, rolled out, cut into strips, and baked crisp.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 26 (falt i det fri)
Cheese straws belonged to the small, crisp cheese dishes offered with wine or as a starter. Erken gives two variants; this one is made from a simple kneaded dough.
Knead the dough
Knead flour, butter, salt, paprika, and grated cheese together, and add the cream little by little until the dough is smooth.
Rest
Let the dough rest in a cool place for half an hour.
Roll and cut
Roll the dough out to ½ cm thickness and cut it into strips 8 cm long and ½ cm wide.
Bake
Place the strips on a greased sheet and bake them in a not too hot oven, about 180 °C (355 °F), until pale golden and crisp, 10–12 minutes.
"6 spoonfuls of cream" is interpreted as about 6 tablespoons of cream. The butter is included in the ingredient list where the original method mentions only flour, seasoning, and cheese. Baking temperature and time are estimated.
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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Kremfløte
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