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Raspberry Sauce

Cold, frothy raspberry sauce from Erken 1914 with vanilla-cooked cream, gelatin, whipped eggs, raspberry cordial, and whipped cream. Can also be made with strawberries.

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

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About the dish

An airy, cold berry sauce from the dessert-sauce chapter of «Stor kokebok» (1914). The gelatin keeps the foam aloft – a typically refined party sauce for puddings and mousses.

How to make it

  1. 1

    Boil the cream

    Boil 1½ dl cream with the split vanilla bean for 5 minutes. Dissolve the soaked gelatin in the hot cream.

  2. 2

    Whip the eggs

    Whip the eggs for a quarter of an hour until they are pale and fluffy.

  3. 3

    Thicken with egg

    Pour the boiling cream into the eggs while whisking constantly. Set the pan over the heat and whisk until the mixture just reaches the boiling point, but do not let it boil.

  4. 4

    Strain and combine

    Strain the sauce, stir in the cold raspberry cordial, and finally fold in the rest of the cream, whipped stiff.

  5. 5

    Variation

    Strawberry sauce is made the same way.

Changes from the original

Measurements converted to deciliters and grams; gelatin leaves given as sheets. The steps are numbered, and it is made clear that the sauce must not boil after the eggs are added.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 577)~85% of the text changedremovedadded
2,5 dl 2 1/2 dd. fløte (1½ dl kokes, resten piskes til krem). 1,5 dl 1 1/2 dd. bringebærsaft (kald). 2 stk egg. 0,5 stk vaniljestang. egg 1/2 stang vanilje 2 blad gelatin (utbløtt i kaldt vann). Kok 1½ dl plater gelatin. 1 1/2 del. fløte med den delte vaniljestangen og vaniljen koker i 5 minutter. Løs opp minutter, den utbløtte gelatinen i den varme fløten.. Pisk eggene i et kvarter til de er lyse og luftige.. Hell gelatin opløses heri. Eggene vispes 1/2 time, tilsettes den kokende fløten i eggene under stadig pisking. Sett kjelen fløte, settes over varmen og pisk bringes under stadig vispen til blandingen så vidt når kokepunktet, men la den ikke koke.. Sil sausen, rør inn kokepunktet. Siles, den kalde bringebærsaften og vend til sist inn kolde saft røres i, samt resten av fløten, stivpisket.. fløten stivvispet. Jordbærsaus lages tillages på samme måte.

Note on Modernised

Mål omregnet til desiliter og gram; gelatinplater angitt som blader. Trinnene er nummerert, og det er presisert at sausen ikke må koke etter at eggene er tilsatt.

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Frequently asked questions

How long must the eggs be whipped?
The eggs are whipped for a quarter of an hour (1/4 hour) before they are added to the boiling cream.
Must the sauce boil after the eggs are added?
No – the mixture should only be brought up to the boiling point while whisking constantly, otherwise the eggs will curdle. Then it is strained.
When are the cordial and the rest of the cream added?
After straining, the cold raspberry cordial is stirred in, and finally the rest of the cream (1 part) is folded in whipped stiff.
Can I use other berries?
Yes, the recipe from Stor kokebok (1914) states that strawberry sauce is made the same way.

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