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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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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 666) → Modernised~78% of the text changedremovedadded
150 gr. frugt g frukt (fersk eller tørket). sukker (etter smak). 1 stk eggehvite Frugten — frisk eller tørret — kokes (stivpisket). smør (til formen). Kok frukten med sukker efter etter smak og saa litet vand så lite vann som mulig, mulig til frugten den er mør. Heldes op, helt mør.. Hell fruktmosen opp og naar det er koldt, tilsættes la den stivvispede eggehvite. Fyldes bli helt kald.. Vend den stivpiskede eggehviten forsiktig inn i den kalde fruktmosen.. Fyll massen i en smurt form og steker stek i varm ovn ca. (ca. 200 °C) i omtrent 20 minutter. Server straks.

Note on Modernised

«Varm ovn» er angitt som ca. 200 °C, og fremgangsmåten er delt i trinn på moderne norsk.

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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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