A dessert of rhubarb cooked tender and set with gelatine and wine, served with a custard of egg yolk, cream and boiling water. From Erken's Big Cookbook (1949), p. 807.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)
The recipe is in the chapter on invalid cookery and is sweetened with crystallose, a sweetener in use in the 1940s.
Cook the rhubarb
Cook the rhubarb tender in the water. Add the dissolved gelatine, the wine and sweetener to taste.
Set
Pour the mixture into glasses or a mould and let it set.
Make the custard
Whisk the egg yolk and add the cream. Pour in the boiling water and heat gently until the custard evens out. Flavour with sweetener and vanilla.
Serve
Serve the custard with the rhubarb dessert.
Quantities are unchanged. «dd.» is read as dl, and crystallose is written as sweetener. Putting the mixture to set is inferred from the gelatine. The recipe is counted as two servings.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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