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Fruit Soufflé

Fruit soufflé for the sick: 150 g fruit cooked tender with sugar, cooled, mixed with 1 stiffly beaten egg white and baked in a buttered dish about 20 min in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 666 (falt i det fri)

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About the dish

A light dessert for the sick, from the chapter "A little nursing and food for the sick" in Stor kokebok (1914). The soufflé consists only of fruit puree and stiffly beaten egg white.

How to make it

  1. 1

    Cook the fruit

    Cook the fruit with sugar to taste and as little water as possible until it is completely tender.

  2. 2

    Cool

    Pour out the fruit puree and let it become completely cold.

  3. 3

    Fold in the egg white

    Fold the stiffly beaten egg white gently into the cold fruit puree.

  4. 4

    Bake

    Fill the mixture into a buttered dish and bake in a hot oven (about 200 °C (390 °F)) for about 20 minutes. Serve immediately.

Changes from the original

"Hot oven" is given as about 200 °C (390 °F), and the method is divided into steps in modern Norwegian.

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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. 666) → 1949 (korrekturlest, s. 799)~40% av teksten endretfjernetlagt til
Ingredienser: 150 gr. frugt frukt sukker 1 eggehvite Frugten ½ eggehvite. Frukten — frisk eller tørret — kokes med sukker efter smak og saa litet vand så lite vann som mulig, til frugten frukten er mør. Heldes Helles op, og naar når det er koldt, tilsættes tilsettes den stivvispede eggehvite. Fyldes Fylles i smurt form og steker i varm ovn ca. 20 minutter.

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Frequently asked questions

Can I use dried fruit?
Yes, the recipe specifies fresh or dried fruit. 150 grams of fruit is cooked with sugar to taste and as little water as possible until the fruit is tender.
Why must the fruit puree cool before the egg white is mixed in?
If the puree is warm, the stiffly whipped egg white collapses. Pour out the fruit puree and wait until it is cold before folding in the stiffly whipped egg white.
How long and how is the soufflé baked?
The mixture is filled into a buttered dish and baked in a hot oven for about 20 minutes. Total time with cooking and cooling is about 50 minutes.
Who is this dish suited for?
It appears under "Nursing and food for the sick" in Henriette Schønberg Erken's "Stor kokebok" (1914), p. 666, and is a light dessert for one person – for example for the ill.

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