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Norwegian Rolls

A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).

A historical recipe

The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Norway. Associated with Norway by a demonym leading its title: Norwegian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Two pounds and a half of flour, a pint and a half of milk, half a pound of butter, six ounces of sugar, one even teaspoonful of cardamom seeds pounded fine, and one cake of compressed yeast.
  2. Melt the butter in the milk, mix the sugar, flour and cardamom together and stir the butter and milk into it with the yeast cake dissolved in a little milk, mix thoroughly and set to rise.
  3. When it is nicely raised, roll out the dough and cut with a biscuit-cutter, put in pans to rise again,--if they can be raised over steam it is better.
  4. When light bake in a quick oven.
  5. If zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown.
  6. If wanted very nice, brush each half over with white of egg and sprinkle with sugar and chopped almonds.
  7. The cardamom seed may be omitted if not liked.