Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Strawberry Jelly (Molded)

Molded strawberry jelly from Erken 1914: sugar syrup steeps on crushed strawberries, the mold is lined with lemon jelly and garnished with whole berries, and the clarified strawberry jelly with sherry is poured in and sets. Served with vanilla sauce or strawberry sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 495 (falt i det fri)

Be the first to rate

About the dish

One of Erken's most elaborate summer desserts: the mold is lined with clear lemon jelly and decorated with whole strawberries before being filled with clarified strawberry jelly. "Set on ice" is a reminder that chilling in 1914 was done with blocks of ice in an icebox or in the cellar.

How to make it

  1. 1

    Boil the syrup

    Boil 5 dl water and the sugar for 10 minutes and skim. Let the syrup go cold.

  2. 2

    Steep the strawberry juice

    Pour the cold syrup over 750 g cleaned, crushed strawberries. Cover and let stand for 30 minutes.

  3. 3

    Decorate the mold

    Coat the inside of a rinsed jelly mold with a thin layer of lemon jelly. Arrange the remaining whole berries as decoration and fix them with a little lemon jelly. Set in the cold.

  4. 4

    Dissolve the gelatin

    Put the soaked gelatin and the last 5 dl water in an enameled pot and heat until the gelatin has dissolved. Add the strawberry syrup and the lemon juice.

  5. 5

    Clarify the jelly

    When the mixture is cold again, add the egg whites and crushed eggshells. Whisk vigorously until it boils, and strain through a warm cloth until the jelly is clear. Stir in the sherry or rhubarb wine.

  6. 6

    Fill the mold

    When the jelly is cold and begins to set a little, pour it gently into the decorated mold.

  7. 7

    Set and serve

    Set the mold on ice or in the cold until the jelly is completely firm, at least 5 hours. Turn out onto a platter and serve with vanilla sauce or strawberry sauce.

Changes from the original

Measurements converted to dl/grams, the procedure divided into steps, and the syrup steeping and the clarification made explicit. Sherry can be replaced by rhubarb wine as in the original; the amounts in the ingredient list are interpreted from the recipe text.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 571) → Modernised~76% of the text changedremovedadded
1/2 kg. 1 kg jordbær (750 g knuses til saft, resten brukes hele til pynt). 250 gr. sukker g sukker. 60 gr. g gelatin saft av (plater, bløtlagt). 1 stk sitron (saften). 10 dl vann (5 dl til sirupen og 5 dl til geléen). 1,5 dl sherry (eller rabarbervin). 2 stk eggehviter og eggeskall 1/4 1. (med knuste eggeskall). 2,5 dl sitrongelé 1 1. vann. (se sitrongelé på samme side). Kok 1/2 1. 5 dl vann og sukker sukkeret i 10 minutter, skum minutter og hell skum av. La sirupen når bli kald.. Hell den er kold, kalde sirupen over 3/4 kg. pene, 750 g rensede, knuste jordbær, dekk det jordbær. Dekk til og la det stå således 1/2 time. Geléformen dekkes tynt med sitrongelé, dekoreres med resten i 30 minutter.. Dekk innsiden av bærene, en skylt geléform med et tynt lag sitrongelé. Legg de øvrige, hele bærene som dekor og fest dem godt fast med litt av sitrongeléen. Den sitrongelé. Sett kaldt.. Ha den utbløtte gelatin gelatinen og den annen 1/2 1. de siste 5 dl vann has i en emaljert gryte; når kjele og varm til gelatinen er opløst, has oppløst. Tilsett jordbærsirupen og sitronsaften i; når sitronsaften.. Når blandingen igjen er kold, has kald igjen, tilsett eggehviter og eggeskall i; visp sterkt knuste eggeskall. Visp kraftig til det koker, siles gjennem og sil gjennom varmt sileklæde, inntil klede til geléen er klar. Rør inn sherryen eller rabarbervinen.. Når geléen er kold kald og begynner å stivne noget, helles litt, hell den forsiktig i formen. Settes den dekorerte formen.. Sett formen på is eller koldt kaldt til den geléen er stiv. Serveres helt stiv, minst 5 timer. Hvelv på fat og server med vaniljesaus eller jordbærsaus.

Note on Modernised

Mål omgjort til dl/gram, arbeidsgangen delt i trinn, og sirupputtrekket samt klaringen presisert. Sherry kan erstattes av rabarbervin som i originalen; mengdene i ingredienslisten er tolket ut fra oppskriftsteksten.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the strawberry jelly take?
Allow about 7 hours in total. The work itself is short: the sugar syrup is boiled for 10 minutes, the strawberries stand in the syrup for ½ hour, while the rest is setting time in the refrigerator/cold room.
What ingredients are needed?
1 kg strawberries (¾ kg crushed for syrup, the rest used for decoration), 250 g sugar, 60 g gelatin, juice of 1 lemon, 6 dl water, 1½ dl sherry or rhubarb wine, 2 egg whites with eggshells and ¼ l lemon jelly.
Why are egg whites and eggshells used?
They are whisked into the cold mixture and brought to a boil to clarify the jelly; impurities gather in the egg, and the mixture is then strained so it becomes bright and clear.
How is the mold decorated?
The jelly mold is coated with a thin layer of lemon jelly, and the nice whole berries are placed in it and fixed with a little lemon jelly before the rest of the strawberry jelly is poured on.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!