Ingrids Klejner, 1955

Ingredients for Ingrids Klejner, 1955

Instructions for Ingrids Klejner, 1955

To prepare the Ingrids Klejner, 1955 recipe, please follow these instructions:

The margarine is shouldered in flour with deer tarax and cardamom
Eggs, sugar and milk were stirred and everything was pelted together.
The dough must rest. (I'll have it in the fridge)
The dough has to be rolled thinly, cut into strips with a trowel wheel and snoop to clay.
The clay rests (preferably for the day after) before boiling.

Palmin is warmed up and 5-6 clays get greasy at a time.
When the clays are light brown on one side, they are reversed with a fork. (It will not take long before turning)

The clothes are taken up on greasy paper, preferably with a newspaper below

tips:
There are some great clothes that my mother made when she went to Selsø Central School in 1955 I always use this recipe and I only get praise of all