Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Orange Pudding II (pouding à l'orange)

Cold orange pudding no. II with the juice of 6 oranges and 2 lemons, 300 g sugar, gelatin and stiffly whipped cream, set in a sugar-dusted mold. Erken, Stor kokebok 1914, p. 452–453.

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

Be the first to rate

About the dish

The second of Erken's orange puddings, with lemon in addition and plenty of cream. The recipe begins at the bottom of page 452 and continues at the top of page 453.

How to make it

  1. 1

    Dissolve the gelatin

    Rinse the gelatin sheets, cut them into small pieces and dissolve them in the lukewarm water.

  2. 2

    Mix with juice

    Stir the gelatin into the pressed, strained orange and lemon juice and add the sugar.

  3. 3

    Fold in the cream

    Whip the cream stiff and fold it into the juice mixture.

  4. 4

    Set in the mold

    Pour the mixture into a mold rinsed in cold water and dusted with sugar. Set cold until the pudding is firm, and turn out before serving.

Changes from the original

Measurements converted to modern units; the cream quantity is read as ½ liter (the OCR is unclear). The method is divided into numbered steps.

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. 452) → 1949 (korrekturlest, s. 515)~78% av teksten endretfjernetlagt til
(Pouding à l'orange.) 6 appelsiner 2 citroner sitroner 300 gr. sukker 1/2 l. fløte 10 pl. plater gelatin 1 del. vand. Den skyllede gelatin klippes vann. 50 gr. smør smeltes i smaastykker en gryte, tilsettes sukkeret og opløses fløten, settes over varmen, og røres i til det lunkne vand, røres står i den utpressede, silede appelsin- og citronsaft og tilsættes sukkeret koken, helles op. De 20 gr. smør røres koldt i, og den stivvispede fløte. Haves i vætet form, der er strøet massen røres med sukker. skje til den blir kold.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the pudding need to set?
Reckon on around 5 hours in all, the vast majority of which is chilling time in the mold until the gel has set. The actual work of pressing juice, dissolving gelatin and whipping the cream takes only a few minutes.
How is the gelatin handled?
The 10 sheets are rinsed, cut into small pieces and dissolved in 1 deciliter of lukewarm water. The water must not be boiling. Then the gelatin is stirred into the pressed, strained orange and lemon juice.
Why should the mold be moistened and dusted with sugar?
Henriette Schønberg Erken states in "Stor kokebok" (1914) that the mold is moistened and dusted with sugar so the pudding releases easily when it is to be turned out onto a dish.
When is the cream mixed in?
The cream (1/2 liter) is whipped stiff and added together with the sugar after the gelatin has been stirred into the juice. Mix gently so the air in the cream is preserved.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!