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Orange fromage

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VIII. Om appelsiner, s. 52 (falt i det fri)

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How to make it

  1. 1

    Dissolve the gelatine

    Rinse the gelatine leaves, snip them into small pieces and dissolve them in the lukewarm water.

  2. 2

    Mix

    Stir in the squeezed, strained orange and lemon juice. Add the sugar and fold in the stiffly whipped cream.

  3. 3

    Set

    Pour the mixture into a dampened mould sprinkled with sugar and leave it to set.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1904Modernised
To1904Modernised
Modernised → 1904 (proofread, p. 52)~77% of the text changedremovedadded
Appelsinfromage 6 stk appelsiner (saften). appelsiner, 2 stk sitroner (saften). citroner, 300 g sukker. 5 dl fløte (pisket stiv). sukker, 0.5 l fløde, 10 stk gelatinplater. pl. gelatin, 1 dl lunkent vann. sukker (til å strø i formen). Skyll gelatinplatene, klipp dem vand Den skyllede gelatin klippes i små biter smaastykker og løs dem opløses i det lunkne vannet.. Rør inn vand, røres i den pressede, siede udpressede, silede appelsin- og sitronsaften. Tilsett citronsaft og tilsættes sukkeret og vend inn den stivpiskede fløten.. Hell massen stivvispede fløde. Haves i en vætet form som vædet form, der er strødd strøet med sukker, og la den stivne. sukker.

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