Can I use raspberries instead of strawberries?

Yes. The recipe explicitly says that raspberry ice cream is made the same way – just swap the strawberry juice/purée for an equal amount of raspberries.

What is the sugar syrup made of?

500 g sugar boiled with 3 1/2 dl water. This is blended with 1 liter strawberry juice or purée of fresh strawberries, plus the juice of 1 lemon.

Why lemon juice in the ice cream?

The juice of 1 lemon freshens the sweetness and brings out the berry flavor – it is a fixed part of the recipe.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 512. The method itself is given under "fruit ice" on page 511.

Strawberry Ice Cream II (glace aux fraises)

Strawberry Ice Cream II (Erken 1914): 500 g sugar and 3.5 dl water boiled to a syrup, blended with 1 l strawberry juice/purée and the juice of 1 lemon, then frozen. Raspberry ice cream is made the same way.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 512 (falt i det fri)

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About the dish

One of Erken's simple fruit ices, made from berry juice or berry purée and sugar syrup. She notes that raspberry ice cream is made the same way.

How to make it

1
Boil the syrup
Boil the sugar and water to a clear syrup, and let it go completely cold.
2
Blend
Blend the syrup with strawberry juice or strawberry purée and the strained lemon juice.
3
Freeze
Freeze the mixture in an ice cream maker, or in a mold in the freezer while stirring. Raspberry ice cream is made the same way.

Changes from the original

Deciliters and liters are kept in modern form; the method is written out since the original refers to the general fruit-ice recipe.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 586)~96% of the text changedremovedadded

~~500 g sukker. 3,5 dl vann.~~ 1 ~~l jordbærsaft eller puré av friske jordbær. 1 stk sitron (saften). Kok sukker og vann til en klar lake, og la den bli helt kald.. Bland laken~~ 1. fløte 35 gr. melis 2 1/2 del. syltede jordbær 4 spiseskjeer ripssaft 2 — sherry. Fløten vispes stiv med ~~jordbærsaft eller jordbærpuré~~ sukkeret; heri has de gjennem en hårsikt gnedne jordbær, ripssaften og ~~den silte sitronsaften.. Frys blandingen i iskremmaskin, eller i form i fryseren under omrøring. Bringebæris lages på~~ sherryen. Fryses. Til 10 personer. På samme ~~måte.~~ måte lages bringebær-is.

Note on Modernised

Desiliter og liter er beholdt i moderne form; framgangsmåten er skrevet ut siden originalen henviser til den generelle fruktisoppskriften.

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Frequently asked questions

Can I use raspberries instead of strawberries?: Yes. The recipe explicitly says that raspberry ice cream is made the same way – just swap the strawberry juice/purée for an equal amount of raspberries.
What is the sugar syrup made of?: 500 g sugar boiled with 3 1/2 dl water. This is blended with 1 liter strawberry juice or purée of fresh strawberries, plus the juice of 1 lemon.
Why lemon juice in the ice cream?: The juice of 1 lemon freshens the sweetness and brings out the berry flavor – it is a fixed part of the recipe.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 512. The method itself is given under "fruit ice" on page 511.

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