1 cup sugar
4 eggs
1/2 tsp vanilla
1/2 cup butter
1 1/2 tsp ground cardamom
1 1/4 cup all-purpose flour
2 1/2 tsp cornstarch
3 tbsp cold water
Directions
Using a stationary or hand-held mixer, beat together
the sugar, eggs, and vanilla until the mixture is
light and airy.
Melt the butter and let it cool. Sift the cardamom
and flour together. Mix the cornstarch and water until
smooth. With the mixer on low speed, alternately add
the butter and flour to the sugar-egg mixture. Beat in
the cornstarch mixture.
Pour a spoonful of batter on a heated krumkaker iron,
press it shut, and bake the cookie until golden on
each side. Drape around a cone or in a cup until dry.
I like to serve these with whipped cream that has
cloud berries (multebaer) whipped into it. Realizing
that cloud berries are hard to come by, my second
choice would be raspberries.
Servings: 8 servings
Krumkaker Recipe brought to you by Recipe Ideas
Categories: Cake
The History of Recipes
Written recipes as an idea can be observed way back into distant history, in fact as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to historians is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, main course and dessert, a style of dining still practiced today. Additionally, he informs us how the Romans made use of many different herbs, including some that we all recognise for example thyme, fennel and dill. Closer to modern times, there were some interesting books dating from the 1300s ; one book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that is popular today, but instead descriptions of the types of food cooked for the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new herbs and spices was responsible for a torrent in recipe manuscripts, many of which are now in private collections. During the succeeding few centuries, the rich and powerful families of the West strove to offer the most exotic banquets, and as a result cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes of the day. By the arrival of the 1900s, cookery books were greatly in demand mostly due to increased literacy, more free time and having more money. |
We hope you enjoy this Krumkaker recipe.
