Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

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

Note on Modernised

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

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!