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Nougat Pudding

Erken's nougat pudding from 1914: homemade nut nougat of caramelized sugar, almonds and hazelnuts stirred into a whisked egg foam with gelatin, folded with whipped cream and set in a mold in the refrigerator.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 481 (falt i det fri)

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About the dish

Nougat pudding is a cold gelatin pudding with homemade nut nougat (caramelized sugar with almonds and hazelnuts). Such ice-cold molded puddings were party desserts in Erken's time, set to chill "on ice."

How to make it

  1. 1

    Prepare the nuts

    Blanch the almonds and hazelnuts, rub off the skins and chop them finely.

  2. 2

    Whisk the eggs

    Whisk the egg and egg yolks to a thick, pale foam, about ½ hour by hand (shorter with an electric whisk).

  3. 3

    Make the nougat

    Put the sugar in a warm, greased frying pan and stir with a wooden spoon until the sugar is melted and golden. Add the nuts and almonds at once, and give it a quick boil.

  4. 4

    Mix into the eggs

    Pour the warm nut mass into the whisked eggs, stirring constantly.

  5. 5

    Add the gelatin

    Stir in the soaked, cut-up and dissolved gelatin. Stir until the mass is well cooled.

  6. 6

    Fold in the cream

    Fold in the stiffly whipped cream.

  7. 7

    Chill

    Pour the mixture into a dampened, sugar-coated mold. Chill for 2–3 hours before serving, or make the pudding the day before.

Changes from the original

Gelatin sheets are kept as a number of sheets; measurements have been converted to modern units. "Whisked ½ hour" is retained but can be done faster with an electric whisk. The method is divided into steps and "on ice" is modernized to the refrigerator.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 481)~80% of the text changedremovedadded
75 g gr. søte mandler (skåldet og finhakket). 200 g gr. hasselnøtter (skåldet og finhakket). 1 stk egg. egg 2 stk eggeplommer. eggeblommer 200 g sukker. gr. sukker 6 plater gelatin (bløtlagt i kaldt vann). 4 dl kremfløte (pisket stiv). sukker til å strø formen. Skåld mandler og hasselnøtter, gni av skallet del. kremfløte. Nøtterne og hakk dem fint.. Visp egg mandlerne skoldes og eggeplommer til en tykk, lys eggedosis, ca. hakkes fint; eggene vispes ½ time for hånd (kortere med elektrisk visp).. Ha sukkeret time. Sukkeret haves i en varm, smurt stekepanne stekepande og rør røres i med tresleiv træske, til sukkeret er smeltet og gyllent. Ha nøttene smeltet; mandlerne og mandlene nøtterne haves straks i, gi det gives et oppkok.. Hell den varme nøttemassen opkok og heldes under omrøren i de vispede eggene under stadig omrøring.. Rør inn egg, irøres den bløtlagte, oppklipte og oppløste gelatinen. Rør utbløtte, opklippede, opløste gelatin, røres, til massen kremen er godt avkjølt.. Vend inn avkjølet, og tilsættes den stivpiskede fløten.. Hell blandingen i en fuktet, sukkerstrødd form. Sett kaldt stivvispede fløte. Heldes i 2–3 vætet sukkerstrøet form, sættes paa is 2—3 timer før servering, anretningen, eller lag puddingen tillages dagen før. før den skal benyttes.

Note on Modernised

Gelatinplater er beholdt som antall plater; mål er omregnet til moderne enheter. «Vispes ½ time» er beholdt, men kan gjøres raskere med elektrisk visp. Fremgangsmåten er delt i trinn og «paa is» er modernisert til kjøleskap.

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Frequently asked questions

How long must the pudding chill?
It should stand on ice for 2–3 hours before serving. You can also make it the day before it is to be used.
What is the nougat made of?
200 g hazelnuts and 75 g sweet almonds, blanched and finely chopped, quickly boiled in 200 g melted sugar in a warm, greased frying pan.
How is the pudding assembled?
Egg (1 whole egg and 2 egg yolks) is whisked for half an hour, the warm nut caramel is poured in while stirring, then 6 sheets of soaked, dissolved gelatin are stirred in. When the cream is well cooled, 4 dl of stiffly whipped cream is folded in.
Which mold should be used?
A mold dampened with water and coated with sugar, so that the pudding releases easily when it is turned out.

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