Dessert

Pineapple with vanilla rice from Erken's Big Cookbook (1914): a mold lined with pineapple slices and filled with vanilla rice, apples, bananas and custard.

Pineapple pudding from Erken's Big Cookbook (1914): a cold pudding of egg-yolk foam, lemon juice and gelatin, folded with cream, whites and pineapple.

Orange bavarois from Erken's Big Cookbook (1914, p. 452): a cold bavarois of orange and lemon juice, whipped cream and gelatin, served with orange sauce.

Orange mousse I from Erken's Big Cookbook (1914): egg yolks, sugar, orange and lemon juice and wine, folded with whipped egg whites and gelatin.

Orange mousse II from Erken's Big Cookbook (1914): yolks with wine and orange juice, folded with gelatin, cream and egg whites, layered with orange.

Orange pudding I (pouding à l'orange) from Erken's Big Cookbook (1914, p. 452): a cold pudding of orange juice, gelatin and whipped cream, set in a mold.

Alexandra pudding from Erken's Big Cookbook (1914): a cold cream pudding of egg yolks, vanilla, whipped cream, rum and gelatin, served with a red sauce.

Pineapple fromage from Erken's Big Cookbook (1949): an egg custard with cream and gelatine, layered with pineapple in a mould. Serves 8.

Orange tart from Erken's Big Cookbook (1914): a puff pastry shell filled with lemon-and-wine egg-yolk cream, browned, garnished with orange and 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.

Banana blancmange from Erken's Stor kokebok (1949): sieved banana with sugar, gelatine, whipped cream and lemon, set in a mould.

Bananas with rice from Erken's Stor kokebok (1949): thinly sliced bananas mixed with toasted rice and served with whipped cream.

Baked apples from Erken 1914: cored apples baked tender, filled with jam or jelly and topped with a piped meringue baked until pale golden.

Apple fritters from Erken 1914: apple slices marinated in rum, dipped in beignet batter and deep-fried golden in lard, dusted with sugar. Served warm.

Apple cake I from Erken's Big Cookbook (1914): layers of apple purée and browned crushed rusk, baked for 1 hour, served with or without whipped cream.

Apple cake II from Erken 1914: paper-thin apple slices layered with crushed rusk, sugar and butter, baked in a hot oven, served with whipped cream.

Apple cake with caramel from Erken 1914: almond batter layered with homemade apple compote, baked hot, served with whipped cream or caramel sauce.

Apple cake with almonds from Erken 1914: an almond egg batter with cold apple compote as filling, baked ¾–1 hour, served with cream or vanilla sauce.

Erken's pineapple sauce (1914): pineapple juice boiled with sugar, Madeira and strong tea, thickened with cornstarch, with pineapple pieces. For puddings.

Orange sauce from Erken's Big Cookbook (1914): sugar syrup with orange zest, orange juice and white wine, 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 cream, gelatin, whipped eggs, raspberry cordial and cream; also made with strawberries.

Curaçao sauce from Erken's Big Cookbook (1914): a thick sugar syrup tinted with caramel color and flavored with curaçao liqueur and a splash of cognac.

Erken's apple sauce “sauce chantilly” (1914): apples cooked tender with butter and sugar, sieved and mixed with stiffly whipped cream. A dessert sauce.

Orange and banana compote from Erken's Big Cookbook (1914): blanched bananas coated with thick orange syrup, stacked in a pyramid 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.

Apricot compote from Erken's Big Cookbook (1914): dried apricots soaked overnight, cooked tender in syrup and served cold with stiffly whipped cream.

Artist's compote from Erken's Big Cookbook (1914): mixed fruit and morello cherry jam in cooled sugar syrup with port or madeira, chilled, with cookies.

Blueberry porridge from Erken 1914: blueberries simmered with sugar and water, thickened with potato starch. Variants with gooseberries or raspberries.

Apple porridge from Erken 1914: apples boiled completely tender in water, sweetened to taste and optionally thickened with potato starch.

The small ball from Erken's Big Cookbook (1914): a finger test for sugar; when it can be rolled into a soft ball between wet fingers, the stage is reached.

The large bubble from Erken's Big Cookbook (1914): a sugar test where you blow through a slotted spoon; when bubbles grow larger and harder, it is ready.

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.

Rum icing from Erken's Big Cookbook (1914): powdered sugar stirred with lemon juice and rum, spread on with a knife dipped in hot water and dried briefly.

Pineapple jelly from Erken 1914: canned pineapple squares layered in a mold with clarified wine jelly of pineapple juice, sugar, lemon and white wine.

Clarified orange jelly from Erken 1914: oranges, sugar and gelatin clarified with egg white and eggshell, with sherry and lemon, set in a glass bowl.

Layered orange jelly from Erken 1914: homemade fruit wine jelly, clarified with egg white, poured in layers over orange segments with candied peel.

Apricots in jelly from Erken's Big Cookbook (1949): tinned apricots set in clear jelly made with gelatine and egg white. Serves 10, made the day before.

Berry and fruit jelly from Erken's Big Cookbook (1949): clear jelly with fruit and a layer of berry cream, set for 4 to 5 hours and turned out with berries.

Banana jelly from Erken’s Stor kokebok (1949): a banana and lemon jelly made like strawberry jelly, decorated with banana slices and whipped cream.

Orange soufflé (pouding soufflé à l'orange) from Erken's Big Cookbook (1914): baked soufflé of orange zest and juice, egg yolks and whipped whites.

Poor knights (French toast) from Erken 1914: bread with almond slivers, soaked in egg and milk, fried golden in butter, served warm with sugar.

Bread and butter pudding from Erken 1914: buttered bread and currants in an ovenproof dish, covered with egg-milk and baked about 45 minutes.

Bread pie from Erken 1914: stale white bread soaked in milk, layered with currants, covered with an egg and cream mixture 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 II from Erken's Big Cookbook (1914): buttered split buns in a mold, covered with egg-milk and cooked in a water bath in the oven for 1 hour.

Blueberry pancakes from Erken 1914: a plain pancake batter with sweetened, boiled blueberries added while frying, stacked and dusted with sugar.

Baked cream omelet from Erken's Big Cookbook (1914): eggs, sugar and whipped cream baked in a mold for 30–45 minutes, served with sugar or red sauce.

Christmas omelet from Erken 1914: a sweet egg mixture with cream, rum and citrus zest, filled with ham or poultry, rolled and flambéed. Serves 2.

Meringue pancakes from Erken's Big Cookbook (1914): thin pancakes stacked with warm jam, covered with meringue and almonds and browned pale golden.

Munker (æbleskiver) from Erken 1914: a cardamom yeast batter cooked in a munk pan with cooked apple or jam inside, served warm with sugar or jam.

Omelette en surprise from Erken's Big Cookbook (1914): a fluffy omelet fried in butter and baked, filled with lukewarm jam, folded and glazed with sugar.

Blancmange from Erken 1914: ground almonds steeped in milk, cooked with cream, sugar and gelatin and set in a mold. With several flavor variations.

Raspberry fromasj from Erken's Big Cookbook (1914): raspberry juice with gelatin and sugar, whipped cream folded in, set cold in a mold.

The White Lady from Erken 1914: egg cream with burnt almonds and gooseberry jam, folded with cream and gelatin, served with raspberry sauce.

Apple charlotte from Erken 1914: a mold lined with buttered bread, filled with thick apple purée, baked and turned out. Served with apricot sauce.

Court dessert from Erken 1914: a cold layered dessert in a glass dish with meringues, chocolate paste, chopped almonds and whipped cream on top.

Molded rice pudding from Erken 1914: rice cooked to porridge in milk, flavored with butter, almonds and sugar, set in a mold and served cold.

Orange essence (sirop d'orange) from Erken 1914: orange juice, peel and sugar simmered, strained and bottled cold. Used in small amounts in sauces.

Orange sugar from Erken's Big Cookbook (1914), made like lemon sugar: orange zest rubbed off with sugar cubes, dried in the oven and ground with sugar.

Cinnamon sugar from Erken's Big Cookbook (1914), made like vanilla sugar: a dried cinnamon stick pounded with sugar and sifted twice.

Lemon essence from Erken 1914: thin lemon peel steeped 24 hours in cognac, mixed with sugar syrup. Used to flavor creams, sauces and puddings.

Lemon sugar from Erken's Big Cookbook (1914): lemon zest rubbed off with sugar cubes, dried in the oven and ground with white sugar. Stored in closed jars.

Vanilla sugar from Erken's Big Cookbook (1914): a dried vanilla bean pounded with sugar and sifted twice. Stored dry in sealed jars.

Fruit tart in puff pastry made with 250 g butter, layered with berries or fruit, sugar and potato flour. From Erken's Stor kokebok (1949).

Apple cake from Erken’s Stor kokebok (1949): apple purée in an ovenproof dish under an egg mixture of cream, sugar and almonds, baked until set.

Apple cake III from Erken’s Stor kokebok (1949): a shortcrust-style dough in a round tin, overlapping apple wedges and dough strips on top.

Strawberry and rhubarb cake from Erken’s Stor kokebok (1949): a cheap cake of egg, sugar and semolina or sago, filled with berry compote and cream.

Apricot à la Condé from Erken's Big Cookbook (1914): thin sponge rounds topped with custard, whipped cream and a poached, peeled apricot.

Rice cake from Erken 1914: rice porridge cooked in milk with butter, mixed with sugar and eggs, baked in a mold and served with red sauce. Serves 12.

Gooseberry cake from Erken 1914: a compote of unripe gooseberries mixed with cream, rusks and eggs, baked in a mold and served with cream or vanilla sauce.

Filled pancakes from Erken’s Stor kokebok (1949): thin pancakes with a cheese filling of curd cheese, egg, sugar and raisins, or other fillings.

Cream pancake rolls from Erken's Big Cookbook (1949): thin pancakes layered in threes with fruit, rolled and sliced, with vanilla whipped cream in the centre.

Takke pancakes from Erken’s Stor kokebok (1949): thin cakes of barley flour and milk fried on a griddle, served with red sauce, cordial or fried pork.

Marrow pudding I from Erken’s Stor kokebok (1949): a pudding of bone marrow, cream, flour, rusks, almonds and eggs, cooked in a water bath with wine sauce.

Råmelk pudding II from Erken’s Stor kokebok (1949): macaroni cooked in milk with råmelk, butter, sugar and cardamom, cooked in a water bath.

Rice flour pudding from Erken’s Stor kokebok (1949): milk and rice flour porridge with eggs and almonds, cooked in a water bath in a caramel-coated tin.

Warm banana soufflé from Erken's Big Cookbook (1914): banana purée, milk base and egg whites filled into hollowed banana skins and baked 6–8 minutes.

Rich riders from Erken 1914: bread slices filled with almond paste and applesauce, breaded in rusk and fried in butter. Served warm with sugar.

Brioche à la parisienne from Erken (1949): a butter-rich yeast dough with 10 eggs, soaked with liqueur syrup and filled with ice cream or compote.

Apple snow cream (Île-krem) from Erken’s Stor kokebok (1949): baked apple purée whisked for about 40 minutes with sugar and egg white.

Strawberry tapioca from Erken’s Stor kokebok (1949): cooked strawberries and tapioca folded with egg white in a glass bowl lined with gelatine-dipped berries.

Sugar syrup boiled to the thin thread stage, from Erken's Big Cookbook (1949): 1 kg caster sugar and ½ l water, tested between forefinger and thumb.