A simple plated dessert from Erken 1914: macaroons soaked with sherry, topped with a poached, peeled apricot, a little sugar and piped stiffly whipped cream.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 457 (falt i det fri)
A small "plated" dessert in the French style, as bourgeois Norwegian kitchens made it around 1914. Erken gives no quantities – this was a recipe you scaled to the number of guests and to how many macaroons you had in the cake tin.
Lay out the macaroons
Place the macaroons on a platter and soak them with sherry.
Add the fruit
Place a well-washed, poached and peeled apricot on each macaroon and dust a little sugar over.
Pipe on the cream
Whip the cream until stiff and pipe it over each apricot with a piping bag or paper cone. Serve cold.
The original lacks quantities; here indicative amounts for 6 servings have been set. The "paper cone" is explained as a paper cone/piping bag, and the sherry is dosed as a soak.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
