Gunborg Larsson, vars mormor Hulda Svensson arbetade i köket hos Emily Piper i början av 1900-talet, har originalreceptet i sin ägo:
cirka 6 limpor
Surdeg:
25 g jäst, vatten och rågsikt (cirka 1 - 2 dl) blandas till en lös deg som får stå i rumsvärme 2 - 3 dagar.
Grunddeg:
2½ liter kokande vatten slås över
2 kg rågsikt
blandat med
2 dl grovt rågmjöl
arbetas noga samman, viras in väl och får stå över natten.
25 g jäst tillsättes surdegen samma kväll.
Nästa morgon tillsättes grunddegen:
½ påse fänkål, väl stött
1 påse malda pomeransskal
300 - 350 g sirap
1 dl socker
50 g jäst
1 msk salt
Surdeg, rågsikt och vetemjöl tillsättes nu i grunddegen som arbetas väl tills man har en ganska hård deg. Degen jäses väl och bakas sedan ut till runda limpor som får jäsa väl.
Grädda limporna i knappt 200o ugnsvärme cirka 45 minuter.
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