How do I make the sauce itself?

Stir 200 g sugar in a frying pan over the heat until it is light brown (caramelized), add 1 1/2 dl boiling water and let it simmer for a couple of minutes. The sauce is cooled before use.

How is the sauce flambéed?

Pour the cooled sauce over the pudding, then pour 1 1/2 dl cognac carefully over and ignite it. The sauce should be cooled, otherwise the cognac evaporates before it can be ignited.

What is the sauce served with?

According to the recipe it goes well with marrow pudding (marvpudding), plum pudding, and over apple cake.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 500, and is intended for about 6 servings.

Flaming Sauce

Name: Flaming Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 200 g sugar; 1.5 dl boiling water; 1.5 dl cognac

Flambéed caramel sauce from Erken 1914: burnt sugar thinned with boiling water, cooled, poured over the pudding and flambéed with cognac.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 500 (falt i det fri)

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About the dish

A festive caramel sauce from the dessert-sauce chapter of "Stor kokebok" (1914). Flambéing at the table was a showy party dish of the time, and the sauce was used for marrow pudding, plum pudding and apple cake.

How to make it

1
Burn the sugar
Stir the sugar in a frying pan over the heat until it is melted and light brown.
2
Thin with water
Add the boiling water carefully and let the caramel simmer for a couple of minutes until it is smooth.
3
Cool and pour over
Let the sauce cool and pour it over the pudding.
4
Flambé
Pour the cognac carefully over, ignite it and serve immediately. Be careful with the flame. Goes well with marrow pudding, plum pudding and apple cake.

Changes from the original

Measurements converted to deciliters and grams; the fractions in the OCR interpreted as 1½ dl water and 1½ dl cognac. The steps are numbered, and a safety note about flambéing has been added.

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. 500) → 1949 (korrekturlest, s. 577)~60% av teksten endretfjernetlagt til

200 gr. sukker 1 1/2 del. kokende ~~vand~~ vann 1 1/2 del. ~~konjak.~~ konjakk. Sukker røres over varmen i en ~~stekepande,~~ stekepanne til det er ~~lysebrunt, tilsættes vandet, smaakoker~~ lyse brunt, tilsettes vannet, småkoker et par minutter; sausen avkjøles, ~~heldes~~ helles over puddingen, ~~konjaken heldes forsigtig~~ konjakken helles forsiktig over og ~~paatændes.~~ påtendes. Serveres til marvpudding, plumpudding og over eplekake. Til fruktsaus av tørket frukt tas 100 gr. tørket frukt og 3/4 l vann, kokes mørt i vann, presses gjennem hårsikt og jevnes med 1 teskje potetesmel.

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Frequently asked questions

How do I make the sauce itself?: Stir 200 g sugar in a frying pan over the heat until it is light brown (caramelized), add 1 1/2 dl boiling water and let it simmer for a couple of minutes. The sauce is cooled before use.
How is the sauce flambéed?: Pour the cooled sauce over the pudding, then pour 1 1/2 dl cognac carefully over and ignite it. The sauce should be cooled, otherwise the cognac evaporates before it can be ignited.
What is the sauce served with?: According to the recipe it goes well with marrow pudding (marvpudding), plum pudding, and over apple cake.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 500, and is intended for about 6 servings.

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