Dessert

Erken's molded dessert from 1914 in which a mold is lined with pineapple slices and filled with vanilla-cooked rice pudding with egg yolks, apples, bananas, and custard, chilled and turned out.

A cold pineapple pudding from Erken 1914: a foam of 2 egg yolks and sugar with lemon juice and 6 gelatin sheets, folded with 2.5 dl stiffly whipped cream, stiffly whipped egg whites, and finely cut canned pineapple. It sets in a sugar-dusted, moistened mold and is turned out.

Cold orange bavarois of orange and lemon juice, sugar, whipped cream and gelatin, set in a sugar-dusted mold garnished with orange segments and served with orange sauce. From Erken's Stor kokebok 1914, p. 452.

Classic orange mousse (fromasj) from Erken 1914: egg yolks and sugar are whisked, orange and lemon juice plus wine are added, heated until it thickens (do not boil), cooled, and folded with stiffly beaten egg whites and dissolved gelatin (5 sheets). Sets in a mold and is turned out.

Orange mousse II from Erken 1914: a yolk mixture of 2 egg yolks and 100 g sugar with wine, orange juice and 7 gelatin sheets, folded with 2 dl stiffly whipped cream and stiffly beaten egg whites, layered with orange slices in a mold. Can be varied as lemon mousse.

Cold orange pudding: sugar syrup boiled 10 minutes, mixed with the juice of 10 oranges, dissolved gelatin and whipped cream, set in a moistened mold. Erken, Stor kokebok 1914, p. 452.

Erken's "Baked Apples" (1914): 8 peeled, cored apples baked tender in an oven dish with 4 dl water, 25 g sugar, and 1 tsp lemon juice. The center is filled with jam or jelly, and the apples are topped with a meringue of 2 egg whites, 15 g sugar, and vanilla, piped through a paper cone, then baked again until the meringue is

Erken's apple fritters (1914): 1 cm apple slices marinated 20 minutes in rum and powdered sugar, dipped in a beignet batter of flour, egg, oil, sugar and salt, deep-fried light golden in lard, dusted with powdered sugar and quickly glazed. Served warm.

Apple Cake I from Erken's Stor kokebok 1914: layers of apple purée (1 kg apples, butter, sugar, boiled in water) and browned crushed rusk, baked 1 hour, served with or without whipped cream.

Apple Cake II from Erken 1914: paper-thin apple slices layered in a greased mold with 200 g crushed rusk, 250 g sugar and 150 g dabs of butter, baked ¾–1 hour in a hot oven, served warm or cold with whipped cream.

Apple cake with caramel from Erken (1914): an almond batter of 250 g each of butter, sugar, and almonds is layered with homemade apple compote made from 2 kg of apples in a baking dish, baked about 30 min in a hot oven, and garnished with whipped cream or served with caramel sauce.

Apple cake with almonds (Erken 1914): an almond-rich egg batter with 400 g almonds and 400 g sugar is placed in a pan with cold apple compote (2 l apples) as filling, baked ¾–1 hour and served with whipped cream or vanilla sauce.

Erken's pineapple sauce from 1914: pineapple juice is brought to a boil with sugar, Madeira, and strong tea, thickened with cornstarch, and finely cut pineapple pieces and optional lemon juice are added. Served with puddings and creams.

Classic orange sauce from Erken's Stor kokebok 1914: sugar syrup boiled 10 min, with orange zest, orange juice and white wine added, thickened with sago flour. Served hot or cold.

Flambéed caramel sauce from Erken 1914: burnt sugar thinned with boiling water, cooled, poured over the pudding and flambéed with cognac.

Cold, frothy raspberry sauce from Erken 1914 with vanilla-cooked cream, gelatin, whipped eggs, raspberry cordial, and whipped cream. Can also be made with strawberries.

Erken's curaçao sauce, 1914: a thick sugar syrup of 250 g sugar and 1 dl water, tinted with caramel color and flavored with 1 dl curaçao liqueur and 1/2 dl cognac.

Erken's applesauce "sauce chantilly" (1914): ½ kg apples cooked tender with 3 tbsp water, 30 g butter, and 45 g sugar, pressed through a sieve and mixed with 1¼ dl stiffly whipped heavy cream. Served as a dessert sauce.

Orange and banana compote from Erken 1914: blanched bananas coated with a thick orange syrup (2 dl orange juice, lemon juice, ½ dl sugar), stacked in a pyramid and sprinkled with chopped pistachios.

A simple orange compote from Erken's Stor kokebok 1914: thin orange slices in a cooled sugar syrup of 100 g sugar and 1 dl water, chilled at least 1 hour.

Erken's apricot compote from 1914: dried apricots are soaked overnight in cold water with sugar, cooked until tender, the liquid reduced to a syrup and poured over the fruit. Served cold with stiffly whipped cream.

Artist's compote from Erken 1914: mixed fruit (apples, pears, bananas, orange, grapes) and morello cherry jam in a cooled sugar syrup with port or madeira, chilled 2 hours, served with small cookies.

Erken's blueberry porridge from 1914: blueberries gently simmered with sugar and water, thickened with potato starch stirred into cold water. Can be varied with gooseberries or raspberries.

Erken's apple porridge from 1914: 1 kg apples are boiled completely tender in 4 dl water, sweetened to taste and optionally thickened with 20 g potato starch. Can be made from dried apples soaked overnight.

The finger test for "the small ball": dip a finger in cold water, into the sugar, and into the water again; when the sugar can be rolled into a soft ball, the stage is reached.

Erken's explanation of the sugar test "the large bubble": keep boiling and blow through a slotted spoon; when the bubbles grow larger and harder, the stage is reached.

The sugar test "the large ball": the same finger test as the small ball, but the sugar now forms a larger and harder ball.

The sugar test "the small crack": the sugar sticks to the finger and teeth but breaks with a light sound.

The sugar test "the large crack": the sugar snaps like glass; take it off the heat at once. Lemon juice or glucose prevents crystallization.

Simple rum icing from Erken's Stor kokebok 1914: 125 g confectioners' sugar stirred with the juice of half a lemon and 1 tablespoon of rum, spread on with a knife dipped in hot water and dried briefly in the oven with the door ajar.

Erken's baked orange soufflé from 1914: a cooked cream-sugar-butter base flavored with orange zest, orange juice and 5 egg yolks, lightened with 3 stiffly whipped egg whites, baked about 30 min in a buttered gratin dish dusted with powdered sugar.

Erken's poor knights (Stor kokebok 1914): finger-thick slices of white bread without crust studded with almond slivers, soaked in 2 eggs whisked with creamy milk, dusted with sugar and cinnamon and fried light golden brown in butter. Served warm with sugar.

Bread and butter pudding: buttered slices of white bread layered in an ovenproof dish with currants, poured over with an egg-milk of 1 egg, 60 g sugar, and 8.5 dl milk, soaked 30 min and baked about 45 min. Served with red sauce or sugar.

Bread pie of stale white bread soaked in milk, layered with currants, poured over with an egg mixture with cream, sprinkled with rusk and melted butter, and baked in the oven.

Erken's bread pudding I of soaked rye bread with egg, sugar, butter, almonds, raisins, and lemon zest, cooked in a water bath and served with red sauce.

Bread pudding of 15 split and buttered buns placed in a mold, poured over with an egg-milk of 6 eggs, 100 g sugar, and 7.5 dl milk, cooked in a water bath in the oven for 1 hour.

Blueberry pancakes: a plain batter of 300 g flour, 1 l milk, 4 eggs, and salt; sweetened, boiled blueberries are folded into the pancake during frying, the cakes are stacked and dusted with sugar.

Baked cream omelet from Erken's Stor kokebok 1914: 9 eggs, 60 g sugar, and 5.5 dl whipped cream are whipped/folded together, baked in a greased and crumbed mold for 30–45 min, and served with sugar or a red sauce.

Christmas omelette from Erken's Stor kokebok 1914: a sweet egg mixture with cream, rum, and citrus zest, filled with chopped ham or poultry, rolled, and flambéed with rum at the table. Serves 2.

Erken's meringue pancakes from 1914: thin pancakes of egg yolks, cream, flour and milk stacked with warm jam, covered with meringue of 3 egg whites and 150 g confectioners' sugar, sprinkled with almonds and browned until pale golden. May instead be topped with whipped cream or glazed with confectioners' sugar.

Erken's munker (1914): a yeast batter of 1 l milk, 75 g butter, 500 g wheat flour, 4 eggs, 30 g yeast, sugar, salt, and cardamom, proofed ½–1 hour and cooked in a greased aebleskiver pan with cooked apple or jam inside. Turned with a fork while the center is still runny; served warm with sugar or jam.

Omelette en surprise from Erken 1914: 5 eggs stirred with 1 tbsp sugar, stiff whites folded in, fried in butter and then in the oven 15–20 min, filled with 3 tbsp lukewarm jam, folded, dusted with confectioners' sugar and glazed.

A cold cream pudding from Erken's Stor kokebok (1914): egg yolks and sugar are beaten light, combined with vanilla, stiffly whipped cream, rum, and dissolved gelatin, set in a mold for 3–4 hours and served with a red sauce.

A festive tart from Erken's Stor kokebok (1914): a puff pastry shell with a crimped edge baked golden, filled with a cooked lemon-and-wine cream of 8 egg yolks folded with stiffly whipped egg white, browned 5 minutes and garnished cold with sugared orange slices. Served with orange sauce.

A simple plated dessert from Erken 1914: macaroons soaked with sherry, topped with a poached, peeled apricot, a little sugar and piped stiffly whipped cream.

Erken's egg-white omelette from 1914: stiff egg whites mixed with sugar and cooked, slivered prunes, baked in a greased mold for 20–30 minutes. Variations with apricots, dried bananas, or apple purée.

Erken's apple cake with rum (1914): a round pan lined with puff pastry, filled with wafer-thin apple slices layered with sugar and butter, covered with a pastry lid, brushed with egg, and baked about 1 hour. Cooled, dusted thickly with powdered sugar, and flambéed with lukewarm rum at serving.

Apple meringue from Erken's Stor kokebok (1914), p. 472: a sponge base of 2 eggs, 120 g sugar, 60 g flour, and 2 bitter almonds baked 25 min; homemade apple compote of 2 l apples cooked in a syrup of 200 g sugar, 3 dl water, and lemon is piled in a pyramid on the base with the reduced syrup over; covered with a meringue of 2 egg whites and 70 g powdered sugar, garnished with pistachios and almonds and dried in a low oven. Served cold with vanilla sauce or whipped cream.

Pineapple jelly from Erken 1914: canned pineapple is cut into squares and layered in a mold with clarified wine jelly made from pineapple juice, water, sugar, lemon, and white wine. Gelatin approx. 45 g per liter of liquid.

Erken's clarified orange jelly from 1914: 12 oranges, 1 l water, 300 g sugar, 16 gelatin sheets, egg white and eggshell for clarifying, sherry and lemon. Brought to a boil, steeped 15 min, strained, mixed with juice and wine and set in a glass bowl.

Layered orange jelly on homemade fruit wine: 7.5 dl wine, 2.5 dl water, sugar, citric acid, 8 gelatin sheets, clarified with egg white and eggshell. Poured in layers over orange segments in a glass bowl and garnished with candied orange peel.

A simple unclarified jelly of wine or juice blended with water, sugar to taste and vanilla powder; 22 g gelatin is dissolved in 2 dl boiling water and whisked in. Set in a moistened mold and served with cream or egg custard.

Molded strawberry jelly from Erken 1914: sugar syrup steeps on crushed strawberries, the mold is lined with lemon jelly and garnished with whole berries, and the clarified strawberry jelly with sherry is poured in and sets. Served with vanilla sauce or strawberry sauce.

A layered molded dessert from Erken 1914: rhubarb jelly (1 kg rhubarb, 2 dl sugar, 2 dl water, lemon, 30 g gelatin) layered with banana cream (2 dl banana pulp, orange and lemon juice, 1 dl sugar, 2 dl whipped cream, 15 g gelatin) in a wetted mold.

Blancmange from Erken's Stor kokebok (1914): ground blanched almonds pounded with milk, mixed with milk, cream, and sugar, brought to a boil with gelatin, strained, and set in a moistened, sugar-dusted mold. Variations with lemon, orange, nuts, liqueur, or fruit purée.

Raspberry mousse from Erken's Stor kokebok (1914): lukewarm raspberry juice with dissolved gelatin and sugar, whipped cream folded in, set cold in a mold and served with whipped cream or custard.

The White Lady from Erken's Great Cookbook (1914): an egg-and-sugar cream with crushed burnt almonds and gooseberry jam, folded with whipped cream, stiffly beaten egg whites, and dissolved gelatin, set in a wetted mold and served with raspberry sauce.

Erken's apple charlotte: a 1-liter mold lined with butter-dipped white-bread slices, filled with thick apple purée cooked from 1.5–2 kg apples with butter, powdered sugar and lemon zest, baked 35–40 minutes, turned out and served with sugar or apricot sauce.

Hoffdessert from Erken 1914: a layered cold dessert in a glass dish with ready-baked meringues, 175 g chocolate cooked with 1–2 dl water to a thick paste, 100 g chopped blanched almonds and 2.5 dl whipped cream on top.

Risformgrøt from Erken 1914: 250 g rice cooked into porridge in 2 l milk for about 1½ hours, seasoned with butter, sugar, chopped almonds and almond essence, set in a rinsed mold and served cold with red sauce or fruit syrup.

Orange essence (sirop d'orange) from Erken 1914: 2.5 dl orange juice, the peel of 2 oranges in thin strips and 375 g sugar simmer for a quarter of an hour, are skimmed, strained and bottled cold. Used in small amounts for sauces and creams.

Orange sugar from Erken 1914, made like lemon sugar: the zest of 2 oranges is rubbed off with sugar cubes, scraped off, dried in the oven and ground with 125 g sugar.

Cinnamon sugar from Erken 1914, made like vanilla sugar: an approximately 15 cm cinnamon stick is dried a little, pounded with 60 g sugar and sifted; the rest is pounded with 30 g sugar and sifted again.

Lemon essence from Erken 1914: thin lemon peel steeps 24 hours in cognac, is strained, and mixed with cooled sugar syrup (30 g sugar, ½ dl water). Used one dessert spoon at a time to flavor creams, sauces, and puddings.

Lemon sugar from Erken 1914: the zest of 2 washed lemons is rubbed off with sugar cubes, scraped off, dried in the oven on paper and ground together with 125 g white sugar. Stored in closed jars.

Vanilla sugar from Erken 1914: a vanilla bean is cut small, dried at room temperature (not in the oven), pounded with 60 g sugar, and sifted; the remainder is pounded with 30 g sugar and sifted again. Stored dry in sealed jars.

Apricot à la Condé from Erken 1914: a warm-whisked sponge base is baked thin and cut into round cakes, topped with a cooked custard (cream, potato starch, egg yolks, sugar, vanilla) and stiffly whipped cream, and finished with a poached, peeled apricot.

Erken's rice cake from 1914: rice porridge cooked in 2.5 l milk with butter, mixed with sugar and 5 eggs, baked in a greased rusk-crumbed mold about 1 hour, and served with red sauce. 12 servings.

Erken's gooseberry cake from 1914: gooseberry compote of unripe berries boiled with sugar and water is mixed with whipped cream, crushed rusks, flour, and egg yolks, folded with stiffly whipped whites, and baked in a mold about 30–45 minutes. Served with cream or vanilla sauce.

Warm banana soufflé from Erken (1914): a milk base with flour, butter, and egg yolks blended with sieved banana purée and stiffly whipped egg whites, filled into hollowed-out banana skins, and baked 6–8 minutes in a hot oven.

Rich riders from Erken's Stor kokebok (1914): thin slices of white bread filled with almond paste and applesauce, dipped in cream, breaded in crushed rusk, and fried golden in butter. A richer take on Norwegian French toast, served warm with sugar.