Erken's pralines from 1914: powdered sugar and cream are brought to a boil with a little glucose, boiled 4 minutes, cooled on a plate over cold water, shaped into balls, and dipped in couverture chocolate.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 632 (falt i det fri)
From the chapter on winemaking, liqueurs, and confections in Henriette Schønberg Erken's "Stor kokebok" (1914). A simple cream-caramel mass shaped into balls and coated with chocolate — a classic "praline" in the sense of the time.
Boil sugar and cream
Bring the sugar and cream to a boil in a small saucepan.
Add glucose
Stir in the glucose syrup and let the mixture boil for 4 minutes.
Cool
Pour the mixture out onto a flat plate set over a bowl of cold water. Stir with a spoon until the mixture is somewhat stiff.
Shape balls
Shape the mixture into small balls.
Coat with chocolate
Melt the couverture chocolate over a water bath and dip the balls. Place them on greased paper until they set.
Measurements modernized (tablespoon → tbsp, teaspoon → tsp, grams kept). The degree of cooking has been specified with time and a description of the consistency. The amount of couverture chocolate is estimated, since the original does not give it.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål er modernisert (spiseske → ss, teske → ts, gram beholdt). Kokegraden er presisert med tid og konsistensbeskrivelse. Mengde overtrekkssjokolade er anslått, siden originalen ikke oppgir den.
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