Almond pudding from Erken 1914 (a cold gelatin-set cream dessert of the fromage type): 80 g finely chopped almonds brought to a boil with 2.5 dl cream and 80 g sugar, set with 10 g gelatin and folded with 3 dl stiffly whipped cream, turned out of a moistened mold and served with a red sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 469 (falt i det fri)
A simple, cold almond pudding of the fromage type, set with gelatin and lightened with stiffly whipped cream. Erken recommends a red sauce (berry or fruit sauce) with it.
Preparations
Blanch and finely chop the almonds. Soak the gelatin in cold water until soft and dissolve it in 1/2 dl warm water.
Boil the almond cream
Bring the finely chopped almonds, 2.5 dl cream, and the sugar to a boil.
Add the gelatin
Stir the dissolved gelatin into the hot almond cream. Let the mixture cool well, but not set.
Fold in the whipped cream
Whip the rest of the cream (3 dl) stiff and fold it gently into the mixture.
Mold and serve
Fill the mixture into a moistened mold and chill until set, at least 4 hours. Turn the pudding out onto a platter and serve with a red sauce.
Measurements converted to modern units (del. = dl). "Blanched, finely chopped almonds" kept as blanched, finely chopped almonds. The chilling time is estimated, since the original only says "well cooled."
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
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Note on Modernised
Mål omregnet til moderne enheter (del. = dl). «Skoldede, finhakkede mandler» beholdt som skåldede, finhakkede mandler. Kjøletid er anslått, siden originalen bare sier «godt avkjølet».
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