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)

Be the first to rate

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.

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

1914 (proofread, p. 659) → Modernised~85% of the text changedremovedadded

2 ~~del. melk~~ dl melk. 20 ~~gr. sukker~~ g sukker. 1 ~~spiseske vand~~ ss vann. 5 ~~gr.~~ g gelatin (bløtlagt). 2 ~~spiseskeer citronsaft. Melk,~~ ss sitronsaft. Legg gelatinen i bløt i kaldt vann.. Kok opp melk, sukker og ~~vand kokes op, tilsættes~~ vann.. Ta kjelen av varmen og rør inn den bløtlagte gelatinen og ~~citronsaften, siles op~~ sitronsaften til alt er oppløst.. Sil blandingen opp i ~~kopper.~~ kopper og la geleen stivne kaldt.

Note on Modernised

Målene er omgjort til moderne enheter (2 del. = 2 dl). Det er lagt til at gelatinen bløtlegges før bruk, slik pulver- og platgelatin krever i dag.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!