Recipe Manuscript

Små Klimpar

Name: Små Klimpar
Prep time: PTPT15M
Cook time: PTPT2M
Yield: 4
Cuisine: European
Ingredients: 2 eggs; 12 grams (1 tablespoon) sugar; 30 ml (2 tablespoons) heavy cream; 30 grams (2 tablespoons) melted butter; 30 grams (3 tablespoons) wheat flour; 1 teaspoon ground cardamom; Clear broth (beef or chicken, for poaching; modern substitute: homemade or store-bought stock)

"Små Klimpar"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)European American Beginner Intermediate Dinner Lunch Snack

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Små Klimpar

"— 2 ägg vispas med 1 skedblad socker; dertill slås 2 skedblad grädde, 2 dito skirdt smör, 3 dito hvetemjöl och 1 stött kardemumma. Detta arbetas en stund. Mjöla litet på bordet, rulla af degen så tjockt som ett finger, och skär den sedan i stycken af en fingerborgs storlek. Dessa små klimpar läggas sedan i klar buljong, hvari de få koka i 2 minuter."

English Translation

"— 2 eggs are whisked with 1 spoonful of sugar; then add 2 spoonfuls of cream, 2 of clarified butter, 3 of wheat flour and 1 crushed cardamom. Work this mixture for a while. Sprinkle a little flour on the table, roll the dough so that it’s as thick as a finger, and then cut into pieces the size of a thimble. These small dumplings are then placed in clear broth, where they are allowed to boil for 2 minutes."

Note on the Original Text

This recipe uses old Swedish measurements like 'skedblad' ('spoonful'), which likely equated to a typical table spoon, though sizes varied in households. The text uses concise, instructive language, assuming a familiarity with basic techniques like rolling and poaching. Spelling and word forms, such as 'skirdt smör' (clarified/melted butter) and 'hvetemjöl' (wheat flour), reflect period spelling. The recipe merges brief, sequential steps, counting on the intuition and experience of the home cook to fill in the gaps.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in Minneapolis in 1889 by C. A. Vallentin. It represents Swedish immigrants adapting cherished recipes for their new lives in America, with measures and preferred tastes of the late 19th century. Små klimpar are small, sweetly spiced dumplings—a whimsical treat for an immigrant family’s special supper or a heartwarming addition to a festive meal. The featured ingredients reflect everyday Swedish pantry staples of the era, while the method—gentle simmering in broth—reveals a clever fusion of sweet and savory, typical of Scandinavian culinary playfulness.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Home cooks would have used simple mixing bowls, a strong wooden spoon or whisk for beating eggs and dough, and a clean, floured wooden board for rolling. Cutting was done with a sharp knife, and the cooking took place in a sturdy pot over a wood or coal-fired stove. Measuring spoons were often just household spoons, so approximations in texture and feel guided the recipe as much as precise measures.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

2 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 eggs
1 tablespoon (about 0.42 oz) sugar
2 tablespoons heavy cream
2 tablespoons melted butter
3 tablespoons wheat flour
1 teaspoon ground cardamom
Clear broth (beef or chicken, for poaching; modern substitute: homemade or store-bought stock)

Instructions

Beat 2 eggs with 1 tablespoon (about 0.42 oz) of sugar until well combined.
Add 2 tablespoons (2 tablespoons) heavy cream, 2 tablespoons (2 tablespoons) melted butter, 3 tablespoons (3 tablespoons) wheat flour, and 1 teaspoon ground cardamom.
Mix this dough until it comes together smoothly.
Lightly flour your work surface, then roll the dough into ropes about the thickness of a finger.
Cut into small pieces roughly the size of a thimble.
These små klimpar (little dumplings) are then gently dropped into clear beef or chicken broth and simmered for about 2 minutes, until they puff and cook through.

Estimated Calories

125 per serving

Cooking Estimates

It takes about 15 minutes to prepare the dough and shape the dumplings, and another 2 minutes to cook them in the broth. Each portion contains around 125 calories. The recipe serves 4 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.