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Orange Pudding I (pouding à l'orange)

Cold orange pudding: sugar syrup boiled 10 minutes, mixed with the juice of 10 oranges, dissolved gelatin and whipped cream, set in a moistened mold. Erken, Stor kokebok 1914, p. 452.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 452 (falt i det fri)

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About the dish

A simple, cold orange pudding set with gelatin; one of several variants Erken gives under the French name pouding à l'orange.

How to make it

  1. 1

    Boil sugar syrup

    Let the sugar simmer with the water for 10 minutes, and take the pan off the heat.

  2. 2

    Add orange juice

    Stir in the pressed juice of the oranges and stir until the mixture is cold.

  3. 3

    Gelatin and cream

    Stir in the dissolved gelatin and then fold in the stiffly whipped cream.

  4. 4

    Set in the mold

    Pour the mixture into a mold rinsed in cold water, and set cold until firm. Turn out before serving.

Changes from the original

Measurements converted to grams and deciliters. The steps are written out in modern language, and it is specified that the mold is rinsed in cold water.

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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. 452) → 1949 (korrekturlest, s. 515)~85% av teksten endretfjernetlagt til
(Pouding à l'orange.) 10 appelsiner 1/4 3/4 kg. sukker 1 del. vand vann 6 plater gelatin 3 à 4 1/2 del. fløte. Sukkeret smaakoker med vandet Den overskylte, opklippede gelatin opløses i 10 min., tages av ilden; tilsættes den av appelsinerne utpressede saft, røres, vannet. Den utpressede, silte sitron- og appelsinsaft blandes med sukkeret, røres godt til det sukkeret er koldt, tilsættes smeltet; tilsettes den stivvispede fløte og den opløste gelatin gelatin. En helst glatt form skylles med koldt vann, strøes med sukker. 1 å 2 appelsiner befries for skall og alt hvitt; stykkene tas fra hinanden, og med disse pyntes bunnen og om kantene av formen. Kremen helles med forsiktighet i. Hvelves, når den stivvispede fløte. Haves i vætet form. er stiv. Serveres med appelsinsaus.

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Frequently asked questions

How long does the orange pudding take?
The preparation itself is quick, but the pudding must set in the mold. Reckon on around 5 hours total (300 min.) before it can be turned out.
What ingredients are needed?
10 oranges (only the juice is used), 1/4 kg sugar, 1 dl water, 6 sheets of gelatin and 3–4 dl cream.
How do you proceed?
The sugar is simmered with the water for 10 minutes and taken off the heat. The orange juice is added, and the mixture is stirred until cold. Then dissolved gelatin and stiffly whipped cream are mixed in, and everything is poured into a moistened mold.
Why should the mold be moistened?
A moistened mold makes the pudding release more easily when it is to be turned out onto a dish.

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