Dessert

A light soufflé of arrowroot, milk, sugar and eggs, flavored with vanilla or lemon, baked in a dish 20–25 min in a hot oven. From Erken's chapter on food for the sick, 1914.

Fruit soufflé for the sick: 150 g fruit cooked tender with sugar, cooled, mixed with 1 stiffly beaten egg white and baked in a buttered dish about 20 min in a hot oven.

Erken's milk jelly for the sick: 2 dl milk, 20 g sugar and 1 tbsp water are brought to a boil, 5 g gelatin and 2 tbsp lemon juice are stirred in, and the mixture is strained into cups to set.

A small rice pudding for invalids: rice flour cooked with milk, cooled, mixed with egg yolk, sugar, lemon juice and stiffly beaten egg white, baked in a mold about 30 min. Erken 1914.

A simple cordial jelly for the sick: gelatin is softened and dissolved in water, mixed with cordial, strained into a mold, and set. From Erken's chapter on food for the sick, 1914.

A light lemon jelly cream from Erken's chapter on food for the sick: lemon zest, water, egg yolks and gelatin are brought to a boil while whisking, lemon juice is added, and the cream sets in a mold.

Lemon cream for the sick: stiffly whipped cream mixed with lemon juice, ground almonds, sherry, sugar and dissolved gelatin, set in a moistened mold and turned out. Erken 1914.

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.

Wine jelly for invalids: 2 dl white wine, 1/2 dl sherry, 4 gelatin sheets, lemon zest and juice, 1 tbsp sugar, clarified with egg white and eggshell. Whisked together cold, brought to a boil, strained clear and set to firm up like white-wine jelly.