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Almond Sauce

Erken's almond sauce (1914), a cold custard sauce of the crème anglaise type: 50 g ground blanched almonds brought to a boil with 5 dl cream and poured into 3 egg yolks whisked with 40 g sugar; whisked over the heat until thick and frothy, then until cold. Can be tinted pale green.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 501 (falt i det fri)

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About the dish

From the chapter "Dessert sauces" in Stor kokebok (1914). A cold almond-cream sauce of the crème anglaise type, which Erken often tinted pale green with spinach green to signal the almond flavor.

How to make it

  1. 1

    Grind the almonds

    Blanch and skin the almonds, grind them, and pound them together with 2 spoonfuls of the cream.

  2. 2

    Whisk the egg batter

    Whisk the egg yolks and the sugar for 20 minutes.

  3. 3

    Boil the cream

    Bring the rest of the cream and the pounded almonds to a boil.

  4. 4

    Mix

    Pour the boiling cream mixture into the egg mixture while whisking vigorously.

  5. 5

    Heat and cool

    Set the mixture over the heat and whisk until the sauce is thick and frothy. Pour it out and whisk until cold. The sauce can be tinted pale green with spinach green.

Changes from the original

Measurements converted to deciliters and grams. Blanching of the almonds kept; spinach green is mentioned as an optional color.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
1914 (proofread, p. 501) → Modernised~73% of the text changedremovedadded
50 gr. g mandler 1/2 l. fløte (skåldet og flekket). 5 dl fløte. 3 eggeblommer stk eggeplommer. 40 gr. g sukker. De skoldede mandler males Skåld og støtes flekk mandlene, mal dem og støt dem sammen med 2 skeer fløte. Eggeblommerne skjeer av fløten.. Visp eggeplommene og sukkeret vispes i 20 minutter. Resten minutter.. Gi resten av fløten og de støtte mandler gives mandlene et opkok og heldes oppkok.. Hell den kokende fløteblandingen i eggene eggeblandingen under sterk vispning. Sættes vispning.. Sett blandingen over ilden varmen og vispes, visp til den sausen er tyk tykk og skummende, heldes op, vispes i, skummende. Hell den opp og visp til den er kold. kald. Sausen kan farves lysegrøn farges lysegrønn med spinatgrønt.

Note on Modernised

Mål er omregnet til desiliter og gram. Skolding av mandler beholdt; spinatgrønt er nevnt som valgfri farge.

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Frequently asked questions

How long should the egg yolks and sugar be whisked?
For 20 minutes, until the mixture is pale and airy. Then the sauce is whisked over the heat until thick and frothy, and further until cold — hence a total time of about 50 minutes.
How are the almonds handled?
50 g almonds are blanched (skin removed), ground, and pounded with 2 spoonfuls of cream. The almond mixture is brought to a boil together with the rest of the cream (1/2 l) before being poured into the egg mixture while whisking vigorously.
Can the sauce be colored?
Yes, in the original recipe from Henriette Schønberg Erken's Stor kokebok (1914) it is suggested to tint the sauce pale green with spinach green.
How do I keep the sauce from curdling?
Pour the boiling cream into the egg yolks while whisking vigorously, and keep whisking the whole time while the sauce sits over the heat. It should only thicken and froth, not boil.

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