Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 578)~68% of the text changedremovedadded
50 g gr. mandler (skåldet og flekket). 5 dl fløte. ½ l. fløte 3 stk eggeplommer. eggeplommer 40 g gr. sukker. Skåld og flekk mandlene, mal dem De skåldede mandler males og støt dem sammen støtes med 2 skjeer av fløten.. Visp eggeplommene fløte. Eggeplommene og sukkeret vispes i 20 minutter.. Gi resten minutter. Resten av fløten og de støtte mandlene mandler gis et oppkok.. Hell den kokende fløteblandingen opkok og helles i eggeblandingen eggene under sterk vispning.. Sett blandingen visping. Settes over varmen og visp vispes til sausen den er tykk og skummende. Hell den opp og visp skummende, helles op, vispes til den er kald. kold. Sausen kan farges farves lysegrønn med spinatgrønt.

Note on Modernised

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

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!