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The White Lady

The White Lady from Erken's Great Cookbook (1914): an egg-and-sugar cream with crushed burnt almonds and gooseberry jam, folded with whipped cream, stiffly beaten egg whites, and dissolved gelatin, set in a wetted mold and served with raspberry sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 461 (falt i det fri)

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About the dish

"The White Lady" is one of Erken's more festive jellied desserts in the dessert chapter of "Stor kokebok" (Great Cookbook) (1914) — an airy egg cream with burnt almonds and gooseberry jam, served with raspberry sauce. The recipe begins at the bottom of page 461 and continues on page 462.

How to make it

  1. 1

    Beat the egg-sugar cream

    Beat the egg yolks and sugar pale and thick — half an hour by hand, or 5–8 minutes with a mixer.

  2. 2

    Add almonds and jam

    Stir in the crushed burnt almonds and the gooseberry jam without juice.

  3. 3

    Whip cream and whites

    Whip the cream and the egg whites stiff, separately.

  4. 4

    Combine everything

    Fold the cream and egg whites gently into the egg mixture along with the dissolved gelatin.

  5. 5

    Chill

    Pour the mixture into a wetted mold and set it in the cold for at least 4 hours until firm.

  6. 6

    Serve

    Turn the dessert out onto a platter and serve with raspberry sauce.

Changes from the original

"Del." is converted to dl. The beating time of half an hour applies to hand-beating; with an electric mixer 5–8 minutes is enough. The chilling time is specified, and it is noted that raw egg whites should be used with care.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 461) → 1949 (korrekturlest, s. 526)~26% av teksten endretfjernetlagt til
4 egg 30 gr. sukker 8 plater gelatin 4 del. fløte 50 gr. brændte brente mandler 1½ del. dfcl. stikkelsbærsyltetøi. Eggeblommerne Eggeplommene og sukkeret røres ½ ¾ time, tilsættes tilsettes de brændte, brente, støtte mandler og stikkelsbærsyltetøiet uten saft. Fløten og eggehviten vispes hver for sig, og alt blandes sammen tillikemed den opløste gelatin. Heldes Helles i vætet form, hvælves, naar hvelves når den er stiv, og serveres med bringebærsaus.

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Frequently asked questions

How long does it take before the dessert is firm?
Figure on around 5 hours in all. The mold must stand in the cold until the gel has set completely, before you turn it out.
Why should the mold be wetted before the mixture is poured in?
A wet mold lets the dessert release more easily when it is to be turned out, so it keeps its shape.
What is the White Lady served with?
With raspberry sauce, as the recipe from Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) (1914) specifies.
What must I watch out for with the gooseberry jam?
Use the jam without juice, or the mixture will be too loose. The burnt almonds should be crushed before they are stirred into the egg-sugar cream.

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