Puddings and mousses

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.

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

Bavaroise à la crème from Erken's Big Cookbook (1914): vanilla custard with gelatin and whipped cream, set in a mold, with fruit purée variations.

Cold vanilla pudding with sherry from Erken's Big Cookbook (1914): egg yolks, gelatin and cream with whipped cream folded in, served with red sauce.

French flour pudding from Erken 1914: a butter-and-flour base with cream, egg yolks, ground almonds and stiff whites, steamed in a water bath or baked.

Strawberry fromasj from Erken's Big Cookbook (1914): egg cream with cream and gelatin, folded with whipped cream and layered with strawberries in a mold.

Jubilee pudding from Erken 1914: a mold lined with sponge cake, filled with vanilla apple compote and fruit, topped with a batter and flambéed with rum.

Cabinet pudding from Erken 1914: sponge cake cubes with currants and candied peel, covered with egg-milk, steamed and served hot with vanilla sauce.

Coffee fromasj from Erken 1914: egg foam with strong coffee, whipped cream and gelatin. Can be frozen instead of set with gelatin. Serves 6.

Caramel fromasj from Erken 1914: burnt sugar with almonds and coffee, whipped with cream and gelatin, set in a mold and turned out. Serves 12.

Caramel custard I from Erken 1914: egg yolks and whites with vanilla cream in a caramel-lined mold, baked in a water bath, served cold. Serves 8–10.

Caramel custard II from Erken 1914: milk with sugar and vanilla, beaten eggs stirred in, steamed in a caramel-lined mold in a water bath. Serves 8–10.

Egg-free caramel custard from Erken's Big Cookbook (1914): milk with gelatin and browned sugar, folded with whipped cream and set in a caramel-lined mold.

Caramel rice custard from Erken 1914: rice cooked in milk, mixed with egg, sugar and vanilla and steamed in a caramel mold. Served warm or cold.

Cornstarch pudding from Erken 1914: egg foam, cornstarch, milk and ground almonds cooked up, stiff whites folded in. Served with red berry sauce.

Macaroni pudding from Erken 1914: macaroni cooked tender in milk, mixed with eggs, cream and sugar and steamed in the oven, with red berry sauce.

Macaroon fromasj from Erken 1914: vanilla cream with whipped cream and gelatin, split red and white and layered with macaroons in a mold. Serves 8.

Almond pudding from Erken 1914: chopped almonds boiled with cream and sugar, set with gelatin and folded with whipped cream, served with red sauce.

Deluxe plum pudding from Erken 1914: suet, sultanas, candied peel, almonds and spices rested 12 hours and boiled in a cloth 6–8 hours. Flambéed, serves 8.

Plum pudding III from Erken 1914: apples, raisins, currants, suet, bread, candied peel, spices and brandy, boiled 4 hours. With wine sauce.

Princess pudding from Erken 1914: butter, flour and milk with egg yolks and stiff whites, steamed in the oven and served at once with red sauce.

Pudding à la russe from Erken 1914: egg custard set with gelatin, flavored with almonds, currants and wine, folded with cream. A cold molded dessert for 8.

Raw-milk pudding from Erken 1914: a baked pudding of butter, creamy milk and flour with rusks, almonds and currants, served with red sauce.

Baked rice pudding from Erken 1914: rice porridge with butter, sugar, almonds and raisins, bound with eggs and baked in a mold about 1 hour.

Rice fromasj from Erken 1914: cold rice porridge with orange juice and almonds, folded with whipped cream and gelatin, served with red sauce.

Rice flour omelet from Erken 1914: a thick porridge of milk, butter and rice flour with almonds and egg yolks, steamed in a caramel mold.

Rum pudding I from Erken 1914: cream and gelatin poured into whipped egg yolks and sugar, cooled with rum, set in a mold. Serves 8–10.

Rum pudding II from Erken 1914: milk with sugar and lemon peel, gelatin, egg yolks, stiff whites and rum, set in a rinsed mold and served with red sauce.

Sago pudding from Erken 1914: sago cooked tender in creamy milk, mixed with butter, egg yolks and stiff whites and baked in a mold for half an hour.

Sherry pudding from Erken 1914: gelatin, cream and sugar boiled with sherry whisked in, set in a moistened mold and turned out with red sauce. Serves 4–5.

Two-tone lemon fromasj from Erken's Big Cookbook (1914): lemon, egg and whipped cream split into red and white parts, set streaked in a mold.

Cold lemon pudding from Erken's Big Cookbook (1914): egg yolk foam, gelatin, lemon, whipped cream and egg whites, set in a mold and turned out.

Chocolate fromasj from Erken's Big Cookbook (1914): a shell of chocolate and gelatin set in the mold, filled with vanilla whipped cream, turned out.

Cold chocolate pudding from Erken's Big Cookbook (1914): chocolate, milk and gelatin folded with whipped cream, set in a mold and garnished with cream.

Snow pudding from Erken 1914: a meringue pudding of whipped egg whites in a caramelized mold, steamed and served turned out with caramel sauce.

Sour milk pudding from Erken 1914: sour milk or buttermilk with sugar, lemon and rum, gelatin and whipped cream, set in a mold and served with cream.

Jam fromasj from Erken 1914: whipped cream with almonds, rum and preserved strawberries, set with gelatin in a moistened mold and served with red sauce.

Walnut bavarois from Erken 1914: ground walnuts steeped in milk, mixed into custard with gelatin and cream, set in a mold and garnished with walnuts.

Walnut cream from Erken's Big Cookbook (1914): cream, milk, sugar and gelatin with pounded walnuts and whipped cream, set cold in a moistened mold.

Cold vanilla pudding from Erken 1914: vanilla custard of egg yolks and milk, folded with whipped cream and gelatin, set in a mold, served with red sauce.