Judy here is a recipe that I found for Prins-Skorpor (Princes Toast) pronounced
"score-pah".
It comes from a recipe book from 1955 produced by the American Daughters of
Sweden here in Chicago.
1 egg
1 cup sugar
1 cup melted butter (or margarine)
1/4 cup ground blanched almonds
1 t. almond extract
4 cups sifted all-purpose flour
4 t double action baking powder
1 t salt
1 cup milk
1) Beat egg until light. Beat in sugar gradually. Fold in melted butter,
almonds and extract.
2) Sift together flour, baking powder and salt. Add to first mixture
alternately with milk. Chill.
3) Shape into balls about the size of a large walnut. Place on ungreased
cookie sheets.
4) Bake in a moderately hot oven (400F) 12 to 15 minutes.
5) While warm cut in half or break in half using a fork. return to a very
slow oven (300F) and toast to a light golden brown, 25-35 minutes. Yield: 60-
70 balls or 120-140 pieces of toast.
Note: Instead of ground almonds and almond extract, the finely pulverized
seeds of 24 cardamom pods, and 1 teaspoon vanilla may be used.I have another recipe for cardamom Prins-skorpor which is very similar :
This one comes from The Evening Circle of the North Park Covenant church
published in 1943. Contributed by Mrs. Walter Gobel
5 cups flour
4 t baking powder
1 cup sugar
1 cup milk
1 cup melted butter, or half other shortening may be used
1 egg
12 cardamum seeds, crushed
Beat egg and sugar together, add melted butter and cardamum. Sift baking
powder and flour together and add alternately with milk. Make small balls and
bake in oven until done. While warm, cut in half and toast in slow oven.
(Sorry, no timing and temps. I guess in those not-so-far-off-times it was
assumed that you just knew how to do these things!)
I'm sure that you could substitute almonds and almond flavoring in this recipe
if you find it better that the first one. You could also use ground cardamom
as the seeds are stubborn little devils to crush!
I hope that this helps and that your Mother enjoys them.
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