Why rye bread in a dessert?

Dried, grated rye bread gives the pudding body and a mild, dark grain flavour – a common device in older Scandinavian desserts.

What can replace the strawberries?

Stoned preserved morello cherries or raspberry jelly, according to the original recipe.

Fruit Pudding

Cold fruit pudding from Erken & Steen 1900: whipped cream with sugar, grated rye bread, dissolved gelatine, vanilla powder and preserved strawberries folded in, set in a mould until firm. Morello cherries or raspberry jelly can replace the strawberries.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 201 (falt i det fri)

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About the dish

En kald pisket fløtepudding satt med gelatin og gitt fylde av revet rugbrød og syltetøy. Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen.

How to make it

1
Whip the cream
Whip the sweet cream well and add the sugar.
2
Add rye bread and gelatine
Fold in the grated rye bread. Dissolve the gelatine in 100 ml (1 dl) water and stir it in together with the vanilla powder.
3
Fold in the preserves
Finally, gently fold in the preserved strawberries (or stoned morello cherries / raspberry jelly).
4
Set to firm
Fill the mixture into a mould and chill until it is firm. Turn it out onto a dish before serving.

Changes from the original

Priser fjernet, mengder omregnet til metrisk. «¼ l. rugbrød» tolket som ca. 250 ml revet rugbrød. «Theske» modernisert til teskje. Gelatinplater beholdt som enhet med oppløsningsnote.

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Frequently asked questions

Why rye bread in a dessert?: Dried, grated rye bread gives the pudding body and a mild, dark grain flavour – a common device in older Scandinavian desserts.
What can replace the strawberries?: Stoned preserved morello cherries or raspberry jelly, according to the original recipe.

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