Desserts
80 recipes
- Alexandra puddingkr. 0.98¼
Alexandra pudding with rum, vanilla and gelatin from Erken and Caroline Steen's 1900 cookbook. Cold cream pudding served with a red sauce. Modernised recipe.
Cold orange fromage with gelatin and whipped cream from Erken and Caroline Steen's 1900 cookbook. Modernised with metric measurements and step-by-step method.
Fresh orange compote with thin orange slices and sugar syrup from Erken and Caroline Steen's 1900 cookbook. Modernised recipe with metric measurements.
- Apricot Compotekr. 1.00
Simple apricot compote made from dried apricots soaked overnight, from Erken and Caroline Steen's 1900 cookbook. Served with cream or milk.
Airy raspberry fromage with cordial, cream and gelatine for 12 people, from Erken and Caroline Steen's 1900 cookbook. Modernised with metric measures.
- Butterdeig (puff pastry)kr. 0.60
Classic puff pastry with equal parts butter and wheat flour from Erken and Caroline Steen's cookbook (1900). A base dough for cakes, modernised.
Basic rule for steamed puddings: a water bath three-quarters up the mould, greased paper on top, steady boiling under a lid. From Erken & Steen (1900).
- Queen Louise Puddingkr. 0.99½
Queen Louise pudding with vanilla, sherry and gelatine from Erken and Caroline Steen's cookbook of 1900. A cold cream pudding with red sauce. Modernised recipe.
- Egg White Omelette with Pruneskr. 0.35
Airy baked egg white omelette with prunes from Erken and Caroline Steen's 1900 cookbook. A light dessert of whipped egg whites. Modernised recipe.
Apple beignets from «Kogebog for skole og hjem» (1900): apple slices in a crisp beer batter, deep-fried in lard and tossed in cinnamon sugar.
- Apple compotekr. 0.40
Apple compote from «Kogebog for skole og hjem» (1900): apples boiled tender in water and sweetened with sugar. A simple base recipe, also a cake filling.
- Apple cake Ikr. 1.06¼
Apple cake from «Kogebog for skole og hjem» (1900): layers of apple compote and butter-fried, sugared rusk crumbs, baked 1 hour. Served with cream.
Apple cake from Kogebog for skole og hjem (1900): a rich almond batter filled with apple sauce and raspberry jam, baked ½ hour. Served cold with cream.
- Apple Cake with Puff Pastrykr. 1.06
Historic apple cake with puff pastry and homemade apple sauce from Schønberg Erken and Caroline Steen's «Kogebog for skole og hjem» (1900). Serves 8.
- Apple Pudding (baked)kr. 0.62
Simple baked apple pudding with cinnamon and a light egg batter from Schønberg Erken and Caroline Steen (1900). A quick everyday dessert.
- Apple Pudding with Almonds and Ruskskr. 1.40½
Festive apple pudding with lemon, almonds, rusks and cream from Schønberg Erken and Caroline Steen's cookbook (1900). Baked in a tin, serves 6.
Whole apples baked in puff pastry with an almond coating, «Æbler i slobrok» from Schønberg Erken and Caroline Steen's «Kogebog for skole og hjem» (1900).
- Cream omelettekr. 1.10
Airy baked cream omelette with eggs, cream and sugar from Erken and Caroline Steen's cookbook of 1900. A rich dessert with no leavening. Modernised recipe.
Flummery, an English-inspired lemon and sherry jelly with egg yolks and gelatine, from Erken and Caroline Steen's 1900 cookbook. Modernised recipe.
- White Bread Puddingkr. 0.93½
White bread pudding from Erken & Steen's cookbook (1900): white bread layered with almonds and lemon, doused with egg-milk custard, baked in a water bath.
Airy egg fromage with cream, vanilla and gelatine, intended as a topping over fruit compote. Historic recipe from Erken & Steen's 1900 cookbook.
- Fruit Puddingkr. 1.21
Cold cream pudding with grated rye bread, vanilla, gelatine and preserved strawberries. Historic dessert recipe from Erken & Steen's 1900 cookbook.
Gryntegrøt of milk, cream and egg thickened with potato and wheat flour, flavoured with almond essence. A dessert porridge from Erken & Steen (1900).
- Everyday Jellykr. 1.05
A simple jelly of cordial or wine, set with gelatine and flavoured with vanilla. Served with cream or custard. Historic recipe from the cookbook of 1900.
- White Wine Jellykr. 2.51½
Clear white wine jelly with sherry, lemon and vanilla, clarified with egg white and eggshell. An elaborate party dessert from Erken & Steen's 1900 cookbook.
Airy coffee fromage of egg, sugar, strong coffee and cream, set with gelatine or frozen as a parfait. Historic recipe from the 1900 cookbook.
Basic rule for cold puddings: rinse the mould, dissolve sheet gelatin (2 g per sheet) in water without boiling and whisk it in. From Erken & Steen 1900.
Rich caramel fromage of whipped cream, almond caramel and coffee, set with gelatine. A party dessert for 12 from Erken & Steen's 1900 cookbook.
- Caramel Pudding Ikr. 2.30
Rich caramel pudding of cream and egg with vanilla, baked in a water bath under a caramel top. Historic recipe (variant I) from Erken & Steen's 1900 cookbook.
- Caramel Pudding IIkr. 1.35½
Simpler caramel pudding of milk and egg with vanilla, baked in a water bath under a caramel top. Historic recipe (variant II) from the 1900 cookbook.
Historic recipe for boiled rice from Erken and Caroline Steen's 1900 cookbook. Simple blanched and boiled rice for lingonberry porridge or as a side to meat.
Basic rule for boiled puddings: a moistened pudding cloth tied over the mould, boiled in a tall pot under a lid for 1–1½ hours. From Erken & Steen 1900.
- Krokan Cream (almond praline cream)kr. 1.17¾
Airy cream with homemade almond praline (krokan), served frozen as a parfait or set with gelatine. Historic dessert recipe from the 1900 cookbook.
- Løbel's Puddingkr. 0.83¾
Løbel's pudding: an airy egg pudding on a cooked butter-and-flour base, steamed in a mould and served with red sauce. Historic recipe from the 1900 cookbook.
- Cornflour Puddingkr. 0.89
Cornflour pudding from Kogebog for skole og hjem (1900): cornflour cooked with milk, butter, sugar, eggs and almonds into a smooth pudding with red sauce.
- Macaroni Puddingkr. 1.43
Macaroni pudding from Kogebog for skole og hjem (1900): macaroni cooked tender in milk with butter, sugar, egg and cream, baked in a water bath. Serves 8.
- Macaroon and apple cakekr. 1.92¾
Historic macaroon apple cake from Kogebog for skole og hjem (1900): an almond-rich egg cake over cooked apples with lemon zest, drizzled with butter. Serves 12.
Historic macaroon fromage from Kogebog for skole og hjem (1900): two-coloured cream with vanilla and gelatine layered with macaroons. A cold dessert for 8.
- Almond Puddingkr. 0.76
Almond pudding from Kogebog for skole og hjem (1900): a cold almond fromage with gelatine and whipped cream, served with red sauce. A festive dessert.
- Marrow Puddingkr. 1.54½
Historic marrow pudding from Kogebog for skole og hjem (1900): a rich oven pudding of bone marrow, cream, almonds and spices, cooked in a water bath. Serves 8.
Historic munker from Kogebog for skole og hjem (1900): round pancakes fried in a munk pan, spiced with cardamom and cinnamon. Served with sugar.
- Oven-Baked Appleskr. 0.55
Oven-baked apples with sugar from Schønberg Erken and Caroline Steen's cookbook (1900). Three ingredients, a quick and inexpensive dessert.
- Pancakeskr. 0.19
Historic pancake recipe from Kogebog for skole og hjem (1900): thin pancakes fried in lard, sugared and rolled with lemon juice. Makes 6–8.
- Plum Puddingkr. 1.38½
Plum pudding from Kogebog for skole og hjem (1900): a steamed Christmas pudding with dried fruit, suet, almonds and rum, flambéed at the table. Serves 8.
- Ris à la Maltakr. 1.43
Ris à la Malta from Erken and Caroline Steen's cookbook (1900): short-grain rice cooked in white wine with orange, gelatine and cream, set in a mould.
Rice fromage from Erken and Caroline Steen's cookbook (1900): rice porridge cooked in milk, set with gelatine and whipped cream, served with red sauce.
- Baked Rice Pudding Cakekr. 1.03½
Rice pudding cake for 12 from Erken and Caroline Steen's cookbook (1900): milk porridge baked with egg, butter and almond in a tin. Served with red sauce.
- Rice Porridge Pancakeskr. 0.52
Rice porridge pancakes from Erken and Caroline Steen's cookbook (1900): leftover rice porridge stirred with egg, butter, rice flour and sugar, fried.
- Riskrem (Norwegian rice cream)kr. 0.85
Riskrem from Erken and Caroline Steen's cookbook (1900): vanilla rice porridge with almond, set with gelatine and whipped cream. Served with red sauce.
- Rice Flour Omelettekr. 0.76
Rice flour omelette from Erken and Caroline Steen's cookbook (1900): a cooked rice-flour base folded with beaten eggs and baked airy. Served with sugar.
- Rice omelettekr. 0.83½
Rice omelette from Erken and Caroline Steen's cookbook (1900): baked rice porridge with almond and egg over tender prunes. A simple, filling dessert.
- Rødgrøt (red berry pudding)kr. 1.17½
Rødgrøt from Erken and Caroline Steen's cookbook (1900): redcurrant berry-juice pudding thickened with potato starch and vanilla. Served cold with cream.
- Red Wine Puddingkr. 1.50½
Clear red wine jelly with lemon and gelatine, served with custard sauce. From Henriette Schønberg Erken and Caroline Steen's cookbook (1900).
- Rum Puddingkr. 1.99½
Rum pudding from Erken and Caroline Steen's cookbook (1900): a rich cream pudding set with gelatine and flavoured with rum. Served cold with red sauce.
Historical rosettbakkels from 1900: crisp fried cookies made with a rosette iron and a thin batter. Served with cream or jam. From Erken and Caroline Steen.
Rye bread omelette for 10 from Erken and Caroline Steen's cookbook (1900): a baked dessert of whisked eggs, cream and grated rye bread with cardamom.
Airy rolled sponge cake with jam, leavened with baking soda and cream of tartar. From Henriette Schønberg Erken and Caroline Steen's cookbook (1900).
- Russian Pancakeskr. 0.71¾
Historic Russian pancakes from Kogebog for skole og hjem (1900): thick, egg-rich cooked cakes on a butter roux, sandwiched with jam. Serves 4.
- Sherry Puddingkr. 0.68½
Creamy cream pudding flavoured with sherry and served with red sauce. Historic recipe from Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
Chocolate fromage with a glossy chocolate shell and vanilla cream from Erken and Caroline Steen's 1900 cookbook. A festive dessert, modernised.
- Chocolate Puddingkr. 0.66
Cold chocolate pudding with milk, gelatine and whipped cream from Erken and Caroline Steen's 1900 cookbook. Served with whipped cream. Modernised recipe.
Warm fried choux puffs of butter, flour, egg and sugar, served with icing sugar. Historic recipe from Schønberg Erken and Steen (1900).
Simple compote of unripe gooseberries and sugar, served with cream. Historic recipe from Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
- Gooseberry Cakekr. 0.69
Gooseberry compote under an airy egg batter, baked in the oven. Historic recipe from Schønberg Erken and Caroline Steen's Kogebog for skole og hjem (1900).
- Prune compotekr. 0.55½
Tender prunes cooked in sugar syrup with sherry, served cold with cream. Historical recipe from Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
- Prune omelette (baked)kr. 1.02½
A baked egg-and-milk omelette with tender prunes and lemon. Historical recipe from Schønberg Erken and Caroline Steen's Kogebog for skole og hjem (1900).
- Prune Puddingkr. 0.62
Tender prunes in a set jelly with lemon, served cold with cream. Historic recipe from Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
- Prunes in puff pastrykr. 1.03
Prune filling between crisp layers of puff pastry, brushed with egg and baked golden. From Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
Toasted rye breadcrumbs with cinnamon, layered with whipped cream and jam. Historic recipe from Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
Small steamed cake-crumb pudding with rum and cream in individual moulds. Historic recipe from Schønberg Erken and Steen's Kogebog for skole og hjem (1900).
- Trifle Puddingkr. 2.10
Historic trifle pudding from Kogebog for skole og hjem (1900): macaroons in dessert wine, jam, cooked apples and custard with whipped cream. Serves 12.
- Thick Pancakeskr. 0.66¾
Historic thick pancakes from Kogebog for skole og hjem (1900): a rich batter with cream and egg, fried thick in the pan in butter. For about 4 people.
- Thin Pancakeskr. 0.53¼
Historic thin pancakes from Kogebog for skole og hjem (1900): a sweet batter with sugar and cardamom fried thin in the pan. For about 4 people.
- Walnut cake (Nusstorte) IIkr. 0.75
Nusstorte from «Kogebog for skole og hjem» (1900): a flourless walnut cake of whipped yolks and crushed walnuts, baked ¾–1 hour. Served cold with cream.
- Walnut cake Ikr. 1.35½
Walnut cake from Kogebog for skole og hjem (1900) with coarsely crushed walnuts and stiffly whipped egg whites. A rich, moist cake, baked about an hour.
- Walnut Creamkr. 1.41¼
Historic walnut cream from Kogebog for skole og hjem (1900): a cold cream mousse set with gelatine and full of ground walnut kernels. Sets in a moistened mould.
- Vanilla puddingkr. 1.08½
Cold vanilla pudding from Kogebog for skole og hjem (1900): an egg custard with real vanilla, set with gelatin and whipped cream. Served with berry sauce.
Choux pastries from Kogebog for skole og hjem (1900): choux dough baked and filled with stiffly whipped vanilla cream, dusted with icing sugar.
Historic large-batch choux pastries from Kogebog for skole og hjem (1900): choux dough filled with vanilla cream and icing sugar. For a larger gathering.
Sweet dessert omelette from Kogebog for skole og hjem (1900): airy water omelette of egg and stiffly whipped whites, fried in butter and sugared.