What is this ice cream made of?

Only three things: 1/2 liter of cream, 75 grams of sugar and 1 teaspoon of vanilla powder. Everything is mixed and frozen.

Why does it take so long?

The mixing itself is done in minutes, but the freezing takes time – count on around 3 hours in all. In 1914 the mass was frozen in an ice bucket with ice and salt; today you can use an ice cream maker or the freezer (stir a few times along the way).

What is it served with?

It is meant as frozen cream for strawberries – that is, a simple vanilla cream ice alongside fresh berries.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 508, with reference to the general freezing method on page 504.

Frozen Cream for Strawberries

Frozen cream for strawberries: ½ l cream, 75 g sugar and vanilla are mixed and frozen – a simple vanilla ice cream to serve alongside berries.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 508 (falt i det fri)

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About the dish

A simple frozen cream meant as an accompaniment to fresh strawberries – the forerunner of today's vanilla ice cream served with berries.

How to make it

1
Mix
Mix the cream, sugar and vanilla until the sugar is dissolved.
2
Freeze
Freeze the mixture in an ice cream maker, or in the freezer whisking every half hour. Serve with fresh strawberries.

Changes from the original

Vanilla powder can be replaced with vanilla sugar or the seeds of a vanilla pod; the freezing is described for an ice cream maker/freezer.

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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. 508) → 1949 (korrekturlest, s. 586)~41% av teksten endretfjernetlagt til

1/2 1. fløte 75 gr. ~~sukker~~ melis 1 ~~teske~~ teskje vaniljepulver. Fløten, sukker og vanilje blandes og ~~fryses (se side 504).~~ fryses.

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Frequently asked questions

What is this ice cream made of?: Only three things: 1/2 liter of cream, 75 grams of sugar and 1 teaspoon of vanilla powder. Everything is mixed and frozen.
Why does it take so long?: The mixing itself is done in minutes, but the freezing takes time – count on around 3 hours in all. In 1914 the mass was frozen in an ice bucket with ice and salt; today you can use an ice cream maker or the freezer (stir a few times along the way).
What is it served with?: It is meant as frozen cream for strawberries – that is, a simple vanilla cream ice alongside fresh berries.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 508, with reference to the general freezing method on page 504.

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