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Berlinerkrands A Norwegian Cake

(Cakes.) - (The Golden Age Cook Book)







Half a pound of butter washed in two waters and beaten to a cream, two

hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,

four ounces of powdered sugar stirred into the eggs, then mix all with

the butter, add a pound of flour and a wineglass of brandy, mix well.

Roll under the hand and make into small jumble cakes or krunchens. Beat

the white of an egg, dip each cake into it and then roll in granulated

sugar, bake a delicate brown in a very slow oven fifteen or twenty

minutes. Grease the tins.











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