Venison Cakes A Norwegian Recipe Recipe

Six eggs beaten light with three-quarters of a pound of sugar, one cup

of sweet cream or rich milk, a pound and a half of flour. When these

ingredients are well mixed add four ounces of well washed butter, stir

well together. Mix with the flour a little less than an even teaspoonful

of ammonia, powdered fine--the cakes will rise better--and flavor with

cardamom or cinnamon. Roll the dough with the hands until about the

thickness of the little finger, cut in pieces about three inches

long--the ends bias--lap them and snip with scissors or a knife around

the outside to make points, then fry in boiling fat as crullers. These

also keep a long time.

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