1 cup sugar
1/2 cup butter
3 each eggs, beaten
1 cup whipped cream
1/2 tsp grated lemon rind
1 1/2 cup sifted all-purpose flour
Directions
Cream together sugar and butter. Add eggs, whipped cream and lemon
rind. Add enough flour to make a batter that spreads easily on the
iron. COOKING INSTRUCTIONS:
You will need a krumkake iron, which fits over a 7-inch burner
surface (gas or electric). Always use moderate heat.
For each baking period, the iron should be lightly rubbed at the
beginning with unsalted butter, but after this initial greasing,
nothing more is required. The batter needs a preliminary testing, as
it is quite variable, depending on the condition of the flour, so do
NOT add at once all the flour called for in the recipe. Test the
batter for consistency by baking 1 teaspoonful first. The iron is
geared to use 1 tablespoon of batter for each wafer, and it should
spread easily over the whole surface but should not run over when
pressed down. If the batter is too thin, add more flour. Should any
batter drip over, lift the iron off its frame and cut off the excess
batter with a knife run along the edge of the iron.
Cook each wafer about 2 minutes on each side or until barely
colored. As soon as you remove it from the iron, roll it on a wooden
spoon handle or cone form, and, when cool, fill it.
Servings: 1 servings
Lemon Krumkakes Recipe brought to you by Recipe Ideas
Categories: Cake; Fruit
The History of Recipes
It is possible to follow the history of `recipes` way back into distant history, certainly as far as ancient Egypt, and maybe even further. Interesting though that is, sadly, these old cookbooks were just very basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered, according to historians are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he recounts how the cooks of Roman times made use of many different herbs and spices, including some that we all recognise like bay, mint and asafoetida. As we move on, we have two books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of meals eaten by the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab countries, such as rosemary and coriander. These new herbs and spices prompted an explosion in manuscripts on cookery, most of which are kept safe in academic collections. During the next few centuries, the upper-class families of Wesstern Europe tried to offer the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 20th century, cooking books are starting to become popular as a result of more people being able to read, more free time and being a little richer. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Lemon Krumkakes recipe.
