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Pineapple Ice II from Erken's Stor kokebok 1914: a sugar syrup of 750 g sugar and 1.5 l water is boiled 30 min, then the juice of 8 lemons and 250 g pineapple in cubes are added and frozen. Serves 12.

Orange and lemon sorbet from Henriette Schønberg Erken's Stor kokebok (1914).

Orange ice from Erken 1914: a sugar syrup of 750 g sugar and 1 l water, the peel of 4 oranges steeped in the hot syrup, then the juice of 8 oranges and 1 lemon added before freezing. About 8 servings.

Banana ice cream II (Erken 1914): a cooled sugar syrup (500 g sugar, 1 l water) blended with the mashed flesh of 1.25 kg bananas, 1.5 dl maraschino liqueur, and the juice of 2 lemons, optionally strained, then frozen.

Erken's basic recipe for fruit ice (1914): a clear sugar syrup of 300 g sugar and 3.5 dl water is mixed with 1 l fruit purée or juice, the juice of 1 lemon and optionally liqueur; cream is added for ices of red berries. Freezing time at least 1 hour longer than cream ice.

Strawberry Ice Cream II (Erken 1914): 500 g sugar and 3.5 dl water boiled to a syrup, blended with 1 l strawberry juice/purée and the juice of 1 lemon, then frozen. Raspberry ice cream is made the same way.

Orange cream ice: orange peel rubbed with sugar, hot water and strained orange juice are stirred into a cold ice-cream base, optionally colored with saffron and carmine, and frozen.

Banana ice cream from Erken's Stor kokebok 1914: sieved bananas blended into a cold ice-cream base with lemon juice and curaçao, stiffly whipped cream folded in, and everything frozen.

Chantilly cream (Erken 1914): 5 dl heavy cream, 125 g powdered sugar and 2 tsp vanilla sugar whipped stiff and frozen; also used as a filling in bombe glacée.

Frozen cream for strawberries: ½ l cream, 75 g sugar and vanilla are mixed and frozen – a simple vanilla ice cream to serve alongside berries.

Ginger ice cream: cold ice cream base mixed with 90 g finely cut preserved ginger and frozen.

Erken's basic ice cream recipe from 1914: egg yolks and sugar are whisked, thinned with boiling cream, warmed to the boiling point without boiling, cooled with stirring and frozen. Milk can replace the cream, but then with more egg yolks and more sugar.

Simple parfait from 1914: stiffly whipped cream mixed with powdered sugar, crushed macaroons, and vanilla powder, frozen in a sugar-coated mold.

Orange parfait from 1914: a cold parfait cream tinted with carmine and flavored with grated orange zest and strained orange juice, frozen in a mold.

Gourmet ice cream (Erken 1914): a bombe mold is lined with nougat ice cream, filled alternately with rum-flavored walnut ice cream and chantilly cream, frozen, turned out and rolled in pralined chopped almonds.

Bombe glacée cream from 1914: a thick sugar syrup whisked with egg yolks, warmed, cooled and blended with stiffly whipped cream, frozen in a mold that is preferably first lined with a layer of ready-frozen ice cream. Includes a table of outer-layer and filling combinations.

Parfait tutti-frutti from 1914: egg yolks and powdered sugar whipped, mixed with stiffly whipped cream, crushed macaroons, and a few tablespoons of jam or preserved fruit, frozen in a sugar-coated mold.

Erken's base recipe for parfait cream from 1914: sugar syrup cooked with egg yolks into a thick custard, whipped cold and mixed with stiffly whipped cream, frozen in a mold for 4–5 hours.

Pineapple ice cream made with an egg custard: 1 liter cream, 4 eggs, vanilla, 100 g sugar, lemon juice, and juice plus pieces from a can of pineapple; the pineapple pieces are stirred in when the ice is half-frozen. From Erken's Stor kokebok 1914, pages 507–508.

Caramel ice cream of 1 liter whipped cream, 200 g browned sugar thinned with 2.5 dl coffee and 180 g coarsely chopped almonds. Egg-free ice cream from Erken's "Stor kokebok" 1914, page 507.

Erken's nougat ice cream (1914): pounded hard nougat stirred into a cold ice cream base and frozen.

Erken's pistachio ice cream from 1914: pounded blanched pistachios with orange essence are stirred into half-frozen, spinach-green-tinted ice cream and frozen through.

Erken's tea ice cream (1914): tea leaves steeped in boiled vanilla milk, blended into whisked egg and sugar, cooked to a custard, cooled, folded with stiffly whipped cream and frozen.

Erken's walnut ice cream (1914): pounded walnuts steep in boiling cream, the cream is strained and wrung out, stirred into beaten egg yolk and sugar, cooked into a custard, cooled and frozen.

Champagne granité 1914: 1 l of half-frozen lemon fruit ice mixed with half a bottle of champagne, 250 g fresh fruit in cubes and 2.5 dl crushed ice, served at once in shallow glasses. 1 liter is figured for 10 people.

Erken's grape sorbet 1914: a clarified sugar syrup steeped with citrus zest, mixed with lemon and orange juice, half-frozen, then stirred with strained grape purée, sherry and elderberry juice; served barely frozen in shallow glasses.

Fruit cup from Erken's "Stor kokebok" 1914: cut-up fresh fruit (pear, pineapple, plum, grape, orange) in sugar syrup, half-frozen and served in tall glasses with fruit sorbet and liqueur.

Ice-filled mandarins or oranges (Erken 1914): a top is cut off the fruit, the flesh is scraped out with a teaspoon, and the shell is filled with mandarin or orange ice cream.

Erken's frozen soufflé from 1914: an Italian meringue of 5 egg whites and 275 g icing sugar boiled to the small crack stage, blended with 2.5 dl fruit purée and 2.5 dl whipped cream, flavored and frozen in molds.

Strawberry sorbet of 1 l half-frozen strawberry fruit ice stirred with 0.5 dl curaçao and 0.5 dl Sauternes, refrozen a few minutes and served at once in flat glasses.