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Queen Louise Pudding (pouding à la reine Marie Louise)

Cold vanilla pudding with sherry from Erken (1914): egg yolks, sugar, vanilla, gelatin and cream are heated to the boiling point, cooled, mixed with sherry and stiffly whipped cream, set in a mold and served with a red sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 459 (falt i det fri)

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About the dish

A festive gelatin pudding named after Queen Louise, placed among the cold puddings in the dessert chapter. The ingredient lists on the page are printed in a narrow column beside several recipes, and the OCR has mixed them together; the amount of sherry is unclear in the print.

How to make it

  1. 1

    Soak the gelatin

    Put the gelatin in cold water.

  2. 2

    Make the custard

    Stir together egg yolks, sugar, vanilla, soaked gelatin and 3 dl cream in a saucepan. Heat, stirring constantly, until the mixture just reaches the boiling point, but it must not boil.

  3. 3

    Cool

    Take the pan off the heat and let the custard cool well.

  4. 4

    Mix in sherry and cream

    Stir in the sherry, then fold in the rest of the cream, stiffly whipped.

  5. 5

    Set in the mold

    Rinse a mold with cold water, fill in the mixture and refrigerate for at least 4 hours.

  6. 6

    Serve

    Turn the pudding out onto a platter and serve with a red sauce (berry or fruit sauce).

Changes from the original

Deciliters/liters are used as modern measures; the amount of sherry is interpreted as 1 dl since the original figure is unclear. Gelatin is given in grams with soaking, and the method is divided into steps with a note that the custard must not boil.

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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. 459) → 1949 (korrekturlest, s. 522)~47% av teksten endretfjernetlagt til
Dronning Louise pudding. (Pouding à la reine Marie Louise.) 3 eggeblommer eggeplommer 80 gr. sukker 1/2 3/4 stang vanilje 12 gr. gelatin 1/2 l. fløte 4 3/4 del. sherry. Eggeblommer, Eggeplommer, sukker, vanilje, va nilje, gelatin og 3 del. fløte sættes settes over ilden, varmen, bringes til kokepunktet, men maa må ikke koke; tages tas av ilden. Avkjøles varmen. Avkjø les godt, tilsættes tilsettes sherryen og resten av den stivvispede fløte. Fyldes Fylles i vætet form; hvælves, naar hvelves når den er stiv. Serveres med rød saus.

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Frequently asked questions

Why must the custard not boil?
The mixture of egg yolks, sugar, vanilla, gelatin and 3 deciliters of cream should only be brought to the boiling point. If it boils, the egg yolks curdle and the custard turns grainy. Take it off the heat at once.
When should the sherry and the stiffly whipped cream go in?
Only once the custard is well cooled. Then 4 deciliters of sherry are stirred in, and finally the rest of the cream is folded in stiffly whipped - otherwise the cream collapses and the gelatin may clump.
How do I get the pudding neatly out of the mold?
Fill it into a mold rinsed with water (a wetted mold). When the pudding is set - allow a few hours in the refrigerator - turn it out onto a platter. Serve with a red sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 459, where it is called pouding à la reine Marie Louise. It is intended for 6 servings.

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