A cold cream pudding from Erken's Stor kokebok (1914): egg yolks and sugar are beaten light, combined with vanilla, stiffly whipped cream, rum, and dissolved gelatin, set in a mold for 3–4 hours and served with a red sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 455 (falt i det fri)
Alexandra Pudding is one of the cold, gelatin-set cream puddings that fill the dessert chapter of 'Stor kokebok.' It is named after Queen Alexandra and belongs to the fine, simple party desserts that could be made ahead and kept cold until dinner.
Soak the gelatin
Soak the gelatin in cold water for about 10 minutes. Then melt it gently over low heat or in a little warm water until fully dissolved, and let it become lukewarm.
Beat the egg yolks
Beat the egg yolks and sugar together well until light, and flavor with vanilla.
Whip the cream
Whip the cream until stiff.
Combine everything
Fold the whipped cream into the egg mixture, add the rum, and finally the dissolved, lukewarm gelatin in a thin stream while stirring evenly.
Fill the mold
Pour the mixture immediately into a mold rinsed with cold water. Chill for 3–4 hours until the pudding is completely set.
Serve
Turn the pudding out onto a platter and serve with a red berry sauce.
Measures have been converted to modern units (deciliters, grams), '1 del.' interpreted as 1 dl. The vanilla is given as vanilla sugar/vanilla bean, and 'red sauce' specified as a berry/red sauce. Raw egg yolks are kept as in the original, but a note has been added to use fresh eggs.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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