How much is "1¼ plade chokolade" (1¼ bar of chocolate)?

A bar of chocolate at that time weighed around 100 grams, so 1¼ bar corresponds to about 125 grams of dark chocolate.

What is the difference between this and the chocolate fromage?

The chocolate pudding is a simpler, stirred mixture set with gelatine, while the fromage on the same page is made in two layers with its own chocolate shell.

Chocolate Pudding

Cold chocolate pudding from 1900: chocolate, milk and sugar are brought to a boil, set with gelatine dissolved in water, cooled and folded together with whipped cream. Served with whipped cream.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 198 (falt i det fri)

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About the dish

En kald sjokoladepudding fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Rimeligere enn sjokoladefromasjen på samme side, og en populær hverdags- og selskapsdessert satt med gelatin.

How to make it

1
Bring to a boil
Bring the chocolate, milk and sugar to a boil to a smooth mixture.
2
Dissolve the gelatine
Soak the gelatine and dissolve it in 1 dl water. Stir it into the hot chocolate mixture.
3
Cool
Let the mixture cool well, but not set.
4
Fold in the cream
Fold in the whipped cream.
5
Set and serve
Pour into a mould rinsed with cold water, chill until the pudding is set, and serve with whipped cream.

Changes from the original

Priser er fjernet fra ingredienslisten (bevart i transkripsjonen). «1¼ plade chokolade» er tolket som ca. 125 g mørk sjokolade. Enhetene «»» i originalens liste (gr./dcl.) er skrevet fullt ut. Mål er metriske.

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

Kremfløte

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.

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 198) → Modernisert~94% av teksten endretfjernetlagt til

~~Chocoladepudding. 1¼ plade chokolade . . . . . . kr. 0.25 3½ dcl. melk . . . . . . . . » 0.03~~ 125 g mørk sjokolade (1¼ plate; ca. 125 g). 3,5 dl melk. 40 ~~gr. sukker . . . . . . . . » 0.02~~ g sukker. 10 » g gelatin ~~. . . . . . . . » 0.08 3½ dcl. fløde . . . . . . . . » 0.28~~ (løst opp i 1 ~~» vand kr. 0.66 Chokoladen, melken~~ dl vann). 3,5 dl kremfløte (stivpisket). 1 dl vann. Kok opp sjokolade, melk og ~~sukkeret gives et opkog; tilsættes~~ sukker til en jevn masse.. Bløtlegg gelatinen og løs den opp i ~~vandet opløste gelatin, samt, naar det er~~ 1 dl vann. Rør den inn i den varme sjokolademassen.. La blandingen bli godt ~~afkjølet,~~ avkjølt, men ikke stivnet.. Vend inn den ~~stivvispede fløde. Serveres~~ stivpiskede fløten.. Hell i form skylt i kaldt vann, sett kaldt til puddingen er stiv, og server med flødeskum.

Note til Modernisert

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Frequently asked questions

How much is "1¼ plade chokolade" (1¼ bar of chocolate)?: A bar of chocolate at that time weighed around 100 grams, so 1¼ bar corresponds to about 125 grams of dark chocolate.
What is the difference between this and the chocolate fromage?: The chocolate pudding is a simpler, stirred mixture set with gelatine, while the fromage on the same page is made in two layers with its own chocolate shell.

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