Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Strawberry Ice Cream I

Strawberry Ice Cream I: sweetened whipped cream folded with strained preserved strawberries, red-currant juice and sherry, then frozen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 508 (falt i det fri)

Be the first to rate

About the dish

Erken gives several strawberry ice creams; this first is a pure cream ice without egg custard, given tartness with red-currant juice and flavored with sherry.

How to make it

  1. 1

    Whip the cream

    Whip the cream stiff together with the sugar.

  2. 2

    Berry purée

    Press the preserved strawberries through a fine sieve and fold the purée into the cream together with the red-currant juice and sherry.

  3. 3

    Freeze

    Freeze the mixture in an ice cream maker, or in the freezer whisking every half hour.

Changes from the original

Deciliters and tablespoons are given in modern measures; the "hair sieve" is replaced with a fine sieve. Preserved strawberries can be swapped for strawberry jam.

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.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 508) → Modernisert~83% av teksten endretfjernetlagt til
1 1. fløte l kremfløte. 90 gr. sukker 2 1/2 del. g sukker. 2,5 dl syltede jordbær (eller jordbærsyltetøi). 4 spiseskeer ribssaft ss ripssaft. 2 spiseskeer ss sherry. Fløten vispes Visp fløten stiv sammen med sukkeret; heri haves sukkeret.. Press de syltede jordbærene gjennem en haarsigt gnedne jordbær, ribssaften fin sil og sherryen. Fryses (se side 504). vend puréen inn i fløten sammen med ripssaft og sherry.. Frys massen i iskremmaskin, eller i fryseren med vispning hver halvtime.

Note til Modernisert

Desiliter og spiseskeer er oppgitt i moderne mål; haarsigt er erstattet med fin sil. Syltede jordbær kan byttes med jordbærsyltetøi.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are the main ingredients in Strawberry Ice Cream I?
1 liter cream, 90 g sugar, 2 1/2 dl preserved strawberries, 4 tablespoons red-currant juice and 2 tablespoons sherry. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 508.
How is the ice cream made?
The cream is whipped stiff with the sugar. Then the preserved strawberries are folded in – rubbed through a fine (hair) sieve – together with the red-currant juice and sherry. The mixture is frozen.
How long does it take?
The stated total time is about 210 minutes (3.5 hours), most of which is freezing. The recipe makes 6 servings.
Why should the strawberries be strained?
Rubbing the preserved strawberries through a fine sieve makes them a smooth purée without seeds or bits, so the ice cream gets a smooth texture and blends well with the stiffly whipped cream.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!