Berliner Krands— Norwegian

Ingredients

• a half-pound of butter
• the yolks of two hard-boiled eggs
• two raw yolks
• half a cup of powdered sugar
• a pound of sifted flour
• the beaten white of egg
• a wineglass of brandy

Method

1. 1

   Wash and beat the butter to a cream.

2. 2

   Mash the yolks of hard-boiled eggs and mix with raw yolks.

3. 3

   Beat in powdered sugar, butter, and brandy.

4. 4

   Add flour slowly, knead a little, roll into small cakes, dip in beaten egg white, roll in sugar, place on a greased tin, and bake in a slow oven.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 84. The excerpt below is the record exactly as published.

BERLINER KRANDS— NORWEGIAN Wash a half-pound of butter well and beat to a cream; mash the yolks of two hard-boiled eggs smooth and mix with two raw yolks; then beat in half a cup of powdered sugar, the butter and a wineglass of brandy ; add a pound of sifted flour slowly, knead a little and roll under the hands into small cakes or "krunchens ;" dip each into the beaten white of egg

Cook this with the app: pantry check, scaling, and the assistant.