How long should the soufflé bake?

Half an hour in a hot oven. It is poured into a buttered gratin dish and dusted with powdered sugar before baking.

Why should the mixture be stirred for so long?

After the butter, sugar and cream have been boiled, 20 g cold butter is stirred in, and the mixture is stirred until cold. Then orange zest, orange juice and the egg yolks are stirred in one at a time while beating for about half an hour – this gives an airy, smooth cream. Stiffly whipped egg whites are folded in at the very end.

What ingredients do I need?

70 g butter (50 g for the cooking, 20 g stirred in cold), 50 g sugar, 3 deciliters cream, zest and juice of 1/2 orange, 5 egg yolks and 3 egg whites. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 453, and makes 6 servings.

Orange Soufflé (pouding soufflé à l'orange)

Name: Orange Soufflé (pouding soufflé à l'orange)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 50 g butter (for the cooked base); 20 g butter (stirred in cold); 50 g sugar; 3 dl cream; 0.5 pcs orange (zest and juice); 5 pcs egg yolks; 3 pcs egg whites; 2 tbsp powdered sugar (for dusting); 1 butter for the dish

Erken's baked orange soufflé from 1914: a cooked cream-sugar-butter base flavored with orange zest, orange juice and 5 egg yolks, lightened with 3 stiffly whipped egg whites, baked about 30 min in a buttered gratin dish dusted with powdered sugar.

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

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About the dish

From the dessert chapter of "Stor kokebok" (1914). Baked soufflés in a gratin dish were among Erken's finer everyday desserts, often made with citrus zest for freshness. Powdered sugar dusted over the top gives a crisp crust.

How to make it

1
Cook the base
Melt 50 g butter in a saucepan. Add the sugar and cream, set the pan over the heat and stir until the mixture comes to a boil. Pour it into a bowl.
2
Stir in cold butter
Stir the 20 g cold butter into the hot mixture, and keep stirring with a spatula until the mixture is completely cold.
3
Orange and egg yolks
Stir in finely grated orange zest and orange juice. Add the egg yolks one at a time, and beat the cream well for about half an hour (or 5–8 minutes with an electric mixer).
4
Egg whites
Whip the egg whites until stiff and fold them gently into the cream at the end.
5
Bake
Pour the mixture into a buttered ovenproof gratin dish, dust with powdered sugar and bake about 30 minutes in a hot oven (about 200 °C (390 °F)) until the soufflé has risen and is golden. Serve at once.

Changes from the original

"del." is interpreted as deciliters and given in dl. The butter is split into 50 g melted butter and 20 g butter stirred in cold, as the text requires. Illegible fractions in the OCR are interpreted as ½. Icing sugar has been modernized to powdered sugar. The baking temperature is estimated (200 °C (390 °F)) since the original only says "hot oven".

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 453) → 1949 (korrekturlest, s. 515)~60% av teksten endretfjernetlagt til

(Pouding soufflé à l'orange.) 70 gr. smør 50 gr. sukker 3 del. fløte ~~skal~~ skall og saft av 1/2 appelsin 5 ~~eggeblommer~~ eggeplommer 3 eggehviter. 50 gr. smør smeltes i en gryte, tilsættes sukkeret og fløten, sættes over ilden og røres i, til det staar i koken, heldes op. De 20 gr. smør røres koldt i, og massen røres med ske, til den blir kold. eggehviter Det finrevne ~~appelsinskal,~~ appelsinskall, appelsinsaften og ~~eggeblommerne~~ eggeplommene røres i, en én efter ~~en,~~ én, idet man rører i kremen 1/2 time; ~~tilsidst haves~~ til sist has de stivvispede hviter i, og massen ~~heldes~~ helles i smurt ~~omeletfat,~~ omelettfat, strøes over med ~~glassur-sukker (se side 450)~~ glasursukker og steker 1/2 time i varm ovn.

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Frequently asked questions

How long should the soufflé bake?: Half an hour in a hot oven. It is poured into a buttered gratin dish and dusted with powdered sugar before baking.
Why should the mixture be stirred for so long?: After the butter, sugar and cream have been boiled, 20 g cold butter is stirred in, and the mixture is stirred until cold. Then orange zest, orange juice and the egg yolks are stirred in one at a time while beating for about half an hour – this gives an airy, smooth cream. Stiffly whipped egg whites are folded in at the very end.
What ingredients do I need?: 70 g butter (50 g for the cooking, 20 g stirred in cold), 50 g sugar, 3 deciliters cream, zest and juice of 1/2 orange, 5 egg yolks and 3 egg whites. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 453, and makes 6 servings.

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