A smooth dough of margarine, sugar, flour, egg and milk is rolled out, cut into triangles, filled with jam, rolled into horns and sprinkled with sugar and almonds. From Erken's Stor kokebok (1949), p. 674.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 674 (falt i det fri)
Margarine was a common alternative to butter in post-war recipes. Each horn is filled with 1 teaspoon of jam.
Make the dough
Beat the margarine and sugar until white. Add the rest and work quickly to a smooth dough.
Cut triangles
Roll the dough out to an oblong rectangle. Cut it into strips about 10 cm wide, and cut the strips into even triangles.
Fill and roll
Put 1 teaspoon of jam on each triangle and roll it up into a horn.
Decorate and bake
Brush the horns with egg, sprinkle with sugar and blanched, chopped almonds, and bake them.
Quantities are unchanged; 'del.' is dl. Brushing with egg is interpreted, since the source only says 'brushed'. No baking time or temperature is given.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Margarin
Egg
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål er uendret; «del.» er dl. Pensling med egg er tolket, siden kilden bare sier «pensles». Steketid og temperatur oppgis ikke.
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