Recipes > Desserts > Venison Cakes (a Norwegian Recipe)

Venison Cakes (a Norwegian Recipe)


  • 6 eggs
  • 3/4 pound of sugar
  • 1 cup of sweet cream or rich milk
  • 1 1/2 pounds of flour
  • 4 ounces of well washed butter
  • a little less than 1 even teaspoonful of ammonia, powdered fine
  • cardamom or cinnamon


Beat the eggs light with the sugar, add the sweet cream or rich milk and the flour. When these ingredients are well mixed add the butter, stir well together. Mix the ammonia with the flour, 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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The Golden Age Cook Book (1898).

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