A dough of eggs, sugar, good cream, hartshorn salt, cardamom and flour, as soft as possible, is rolled out and fried in lard like donasser. From Erken's Stor kokebok (1949), pp. 654-655.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 654 (falt i det fri)
The recipe is brief because it refers to donasser for rolling out and frying. It appears twice in the book.
Make the dough
Mix the eggs, sugar, cream, hartshorn salt and cardamom. Stir in flour until the dough is as soft as possible.
Roll and cut
Roll out and cut as for donasser: cut rounds with an iron or a glass and a smaller hole in the middle.
Fry in lard
Fry the rings in lard until golden.
Measures converted (1/2 l = 5 dl). Rolling out and frying are explained briefly from the donasser. The sugar is kept at 1/2 dl as given, although it is little.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Egg
Kremfløte
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