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Rum icing

Simple rum icing from Erken's Stor kokebok 1914: 125 g confectioners' sugar stirred with the juice of half a lemon and 1 tablespoon of rum, spread on with a knife dipped in hot water and dried briefly in the oven with the door ajar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 451 (falt i det fri)

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About the dish

One of several short icing recipes in the dessert chapter of "Stor kokebok" (1914). Erken here gives only the quantities, and the general icing rules further down the page apply to this one as well.

How to make it

  1. 1

    Stir the icing

    Sift the powdered sugar into a bowl. Stir in the lemon juice and rum a little at a time until the icing is thickly flowing and glossy.

  2. 2

    Test the consistency

    The icing should just barely flow out. If it is too thin, stir in more powdered sugar; if it is too thick, add a few drops of lemon juice.

  3. 3

    Brush on

    Spread the icing onto the pastry with a knife dipped in hot water.

  4. 4

    Dry in the oven

    Place the pastry in the oven for a few minutes with the oven door ajar, so the icing becomes glossy. Do not leave it long, because then the icing turns runny and cracks.

Changes from the original

Quantities are kept, but grams are given in modern form and "spiseske" is rendered as tablespoon. The method, which in the original is only hinted at through the general icing rules, has been written out in modern steps.

Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 451)~87% of the text changedremovedadded
125 g melis (siktet flormelis). 0,5 stk sitron (saften av). gr. flormelis, saft av ½ citron, 1 ss rom. Sikt melisen i en skål. Rør inn sitronsaft spiseske rum. Sukkeret røres sammen med citronsaft og rom litt om litt rum, til glasuren glassuren er tykt flytende tyktflytende og blank.. Glasuren skal så vidt flyte ut. Er den for tynn, rør inn mer melis; er den for tykk, tilsett noen dråper sitronsaft.. Stryk glasuren på bakverket glat. Glassur paasmøres med en kniv som dyppes kniv, dyppet i hett vann.. Sett bakverket noen vand. Bakverk med glassur maa tørres nogen minutter i ovnen med ovnen; ovnsdøren på gløtt, slik at glasuren blir blank. La det maa staa aapen, forat glassuren skal bli blank; maa ikke stå lenge, for staa længe i ovnen, ti da blir glasuren den flytende og sprekker. revner.

Note on Modernised

Mengder er beholdt, men gram er oppgitt i moderne form og «spiseske» er gjort til spiseskje. Fremgangsmåten, som i originalen bare er antydet gjennom de generelle glasurreglene, er skrevet ut i moderne trinn.

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Frequently asked questions

What is the icing made of?
Only three ingredients: 125 g confectioners' sugar (powdered sugar), the juice of half a lemon and 1 tablespoon of rum. Everything is stirred together until the icing is thickly flowing and smooth.
How do I get the icing smooth and glossy?
Spread it on with a knife dipped in hot water. The pastry is then dried for a few minutes in the oven with the oven door ajar – that makes the icing glossy.
Why must the pastry not stay long in the oven?
According to the recipe, the icing turns runny and cracks if it stays too long in the heat. Just a few minutes is enough.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 451. The quantity is calculated for about 8 servings and takes roughly 15 minutes.

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