Dessert

Light arrowroot soufflé from Erken's chapter on food for the sick (1914): arrowroot, milk, sugar and eggs, flavored with vanilla or lemon, baked hot.

Fruit jelly from Erken's Big Cookbook (1949): ¼ litre fruit juice set with 3 g agar-agar and sweetened with honey, a simple jelly without gelatine.

Fruit soufflé for the sick from Erken (1914): fruit cooked tender with sugar, cooled, mixed with stiff egg white and baked in a buttered dish.

Erken's milk jelly for the sick (1914): milk and sugar brought to a boil, gelatin and lemon juice stirred in, then strained into cups to set.

Nut tartlets from Erken's Big Cookbook (1949): thin egg pancakes fried in butter and stacked with nut cream of whipped cream and ground nuts.

Rhubarb dessert with custard from Erken's Big Cookbook (1949): rhubarb cooked with gelatine and wine, with a small custard of egg yolk and cream.

Small rice pudding for invalids from Erken (1914): rice flour cooked with milk, mixed with egg yolk, sugar, lemon juice and egg white, and baked in a mold.

A simple cordial jelly for the sick from Erken (1914): gelatin dissolved in water, mixed with cordial, strained into a mold and set.

A light lemon cream from Erken's chapter on food for the sick (1914): zest, egg yolks and gelatin boiled while whisking, lemon juice added, set in a mold.

Lemon cream for the sick from Erken (1914): whipped cream with lemon juice, ground almonds, sherry and gelatin, set in a moistened mold and turned out.

A jelly of white wine, tea, lemon juice, sweetener and gelatin brought to a boil, strained and set in a mold; served with whipped cream or egg custard.

Lingonberry fromage from Erken's Big Cookbook (1949): whipped cream with egg, gelatine and lemon juice, finally sweetened and mixed with crushed lingonberries.

Wine jelly for invalids from Erken (1914): white wine, sherry, gelatin, lemon and sugar clarified with egg white, boiled, strained clear and set.