Why does it say 130 minutes total time when the cooking goes quickly?

The preparation itself takes only a few minutes – milk, sugar and water are boiled, gelatin and lemon juice are stirred in and the mixture is strained into cups. The rest of the time is setting in the refrigerator or a cool room.

How much gelatin and milk should I use?

The recipe for 2 servings uses 2 dl milk, 20 g sugar, 1 tablespoon water, 5 g gelatin and 2 tablespoons lemon juice.

Why is it placed under food for the sick?

Milk jelly is a light, mild dessert that in Schønberg Erken's "Stor kokebok" (1914, p. 659) belongs to the chapter on care of the sick and food for the sick – nourishing and easy to eat.

Can the lemon juice make the milk curdle?

Yes, acid can curdle the milk. Add the lemon juice after boiling, stir gently, and strain the mixture into the cups as the recipe says.

Milk Jelly

Name: Milk Jelly
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 2 dl milk; 20 g sugar; 1 tbsp water; 5 g gelatin (soaked); 2 tbsp lemon juice

Erken's milk jelly for the sick: 2 dl milk, 20 g sugar and 1 tbsp water are brought to a boil, 5 g gelatin and 2 tbsp lemon juice are stirred in, and the mixture is strained into cups to set.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 659 (falt i det fri)

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About the dish

A light, cool jelly that could tempt a poor appetite in the sick. From the invalid-food chapter of "Stor kokebok" (1914).

How to make it

1
Soak the gelatin
Soak the gelatin in cold water.
2
Bring to a boil
Bring the milk, sugar and water to a boil.
3
Add gelatin and lemon
Take the pan off the heat and stir in the soaked gelatin and the lemon juice until everything is dissolved.
4
Pour into cups
Strain the mixture into cups and let the jelly set in the cold.

Changes from the original

The measurements have been converted to modern units (2 del. = 2 dl). It has been added that the gelatin is soaked before use, as powdered and leaf gelatin require today.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 659) → 1949 (korrekturlest, s. 793)~39% av teksten endretfjernetlagt til

2 del. melk 20 gr. sukker 1 ~~spiseske vand~~ spiseskje vann 5 gr. gelatin 2 ~~spiseskeer citronsaft.~~ spiseskjeer sitronsaft. Melk, sukker og ~~vand~~ vann kokes op, ~~tilsættes~~ tilsettes gelatinen og ~~citronsaften,~~ sitronsaften, siles op i kopper.

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Frequently asked questions

Why does it say 130 minutes total time when the cooking goes quickly?: The preparation itself takes only a few minutes – milk, sugar and water are boiled, gelatin and lemon juice are stirred in and the mixture is strained into cups. The rest of the time is setting in the refrigerator or a cool room.
How much gelatin and milk should I use?: The recipe for 2 servings uses 2 dl milk, 20 g sugar, 1 tablespoon water, 5 g gelatin and 2 tablespoons lemon juice.
Why is it placed under food for the sick?: Milk jelly is a light, mild dessert that in Schønberg Erken's "Stor kokebok" (1914, p. 659) belongs to the chapter on care of the sick and food for the sick – nourishing and easy to eat.
Can the lemon juice make the milk curdle?: Yes, acid can curdle the milk. Add the lemon juice after boiling, stir gently, and strain the mixture into the cups as the recipe says.

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