Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pineapple Pudding

A cold pineapple pudding from Erken 1914: a foam of 2 egg yolks and sugar with lemon juice and 6 gelatin sheets, folded with 2.5 dl stiffly whipped cream, stiffly whipped egg whites, and finely cut canned pineapple. It sets in a sugar-dusted, moistened mold and is turned out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 453 (falt i det fri)

Be the first to rate

About the dish

Canned pineapple was a modern luxury item in 1914, and Erken uses it in several cold puddings and fromages. The ingredient column is partly garbled in the OCR, and the quantities have been reconstructed from the method.

How to make it

  1. 1

    Egg foam

    Beat the egg yolks with the sugar for about 15 minutes into a pale, thick cream.

  2. 2

    Lemon and gelatin

    Add the squeezed lemon juice and the dissolved gelatin (soaked sheets melted in a little warm water).

  3. 3

    Cream, whites, and pineapple

    Whip the cream and the egg whites stiff separately, and fold them into the egg mixture together with the finely cut pineapple.

  4. 4

    Mold and set

    Moisten a mold with cold water and dust it with sugar. Pour in the pudding, chill until firm, and turn it out onto a platter.

Changes from the original

"del." interpreted as deciliters. The amounts of sugar and lemon were reconstructed from the method (the ingredient column was damaged in the OCR). It has been specified that the gelatin is soaked and melted, and that the mold is moistened with cold water and dusted with sugar.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 453) → 1949 (korrekturlest, s. 515)~42% av teksten endretfjernetlagt til
2 1/2 del. fløte 1 liten boks ananas 50 gr. sukker 2 1/2 del. fløte 1 citron sitron 2 egg 6 plater gelatin. Eggeblommerne Eggeplommene røres 1/4 3/4 time med sukkeret, tilsættes tilsettes den utpressede citronsaft sitronsaft og den opløste gelatin. Fløten og eggehviten eggekviten stivvispes hver for sig og haves has i eggene tillikemed den smaaskaarne småskårne ananas. Haves Has i vætet form, strøet strødd med sukker, og hvælves, naar hvelves når den er stiv.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why does the recipe take so long?
The work itself is quick, but the pudding must chill for several hours to set – about 5 hours in total. It is turned out only when completely firm.
What is the pudding made of?
1 small can of pineapple, 50 g sugar, 2 1/2 dl cream, 1 lemon, 2 eggs, and 6 sheets of gelatin. The egg yolks are beaten for 1/4 hour with the sugar, then lemon juice and dissolved gelatin are added, and finally stiffly whipped cream, egg white, and finely cut pineapple.
How should the mold be prepared?
The mold is moistened with water and dusted with sugar before the mixture is poured in. This makes the pudding release more easily when turned out.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok of 1914, page 453. It is intended for about 6 servings.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!