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Rhubarb Jelly with Bananas

A layered molded dessert from Erken 1914: rhubarb jelly (1 kg rhubarb, 2 dl sugar, 2 dl water, lemon, 30 g gelatin) layered with banana cream (2 dl banana pulp, orange and lemon juice, 1 dl sugar, 2 dl whipped cream, 15 g gelatin) in a wetted mold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 493 (falt i det fri)

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About the dish

A layered molded dessert in which tart rhubarb jelly alternates with a cream-based banana cream. Bananas were a modern and exclusive ingredient in Norwegian cookbooks around 1914.

How to make it

  1. 1

    Cook the rhubarb

    Layer the cleaned, cut-up rhubarb with the sugar in an enameled pot. Add the water and the grated lemon zest, and let it steep slowly until the rhubarb is completely tender.

  2. 2

    Mix in the gelatin

    Dissolve the gelatin in a little water (about ¼ dl) and strain it into the rhubarb. Add the lemon juice.

  3. 3

    Make the banana cream

    Soak the gelatin in the water and dissolve it in the banana pulp, which is heated to the boiling point. Add the sugar and let cool.

  4. 4

    Finish the cream

    Stir in the orange and lemon juice. Stir until the mixture thickens, then fold in the stiffly whipped cream.

  5. 5

    Fill the mold

    Fill the banana cream and rhubarb jelly in layers into a wetted mold. Each layer must be somewhat set before the next is poured on, but not too firm, or the layers will not adhere to one another.

  6. 6

    Serve

    Let the mold set in a cold place, turn it out onto a platter, and serve. The jelly can also be served on its own with whipped cream.

Changes from the original

Measurements have been converted to modern deciliters and grams, with the gelatin given in grams. The banana cream is clearly set apart as its own component, and the method has been divided into numbered steps with modernized language.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 493) → 1949 (korrekturlest, s. 568)~58% av teksten endretfjernetlagt til
(gelée Rabarbragelé med bananer. (Gelée de rhubarbe). 1 rhubarbe.) Ingredienser: ½ kg. rabarber rabarbra 2 del. sukker 2 del. vand vann 1 citron sitron 30 gr. gelatin. gelatin For banankrem: 2 del. utpressede bananer saft av ½ sitron 1 del. appelsinsaft 1 del. sukker 2 del. fløte ½ del. vann 15 gr. gelatin Fremgangsmåte: Den rensede, opskaarne rabarber lægges opskårne rabarbra legges i emaljert gryte lagvis med sukkeret; tilsættes vand, tilsettes vann, det revne citronskal; sitronskall; la dette smaatrække, småtrekke til rabarberen rabarbraen er ganske mør. Opløs Løs gelatinen i 1/4 ½ del. vand, vann, og sil dette i rabarberen, tilsæt citronsaften. rabarbraen, tilsett sitronsaften. Denne gele gelé kan serveres alene med vispet fløte til eller sammen med banankrem, laget paa nedenstaaende maate: Banankrem: 2 del. utpressede bananer saft av 1/2 citron 1 del. appelsinsaft 1 del. sukker 2 del. fløte 1/2 del. vand 15 gr. gelatin. på nedenstående måte: Gelatinen utbløtes i vandet vannet og opløses i bananmassen, som opvarmes til kokepunktet, tilsættes tilsettes sukkeret, avkjøles, og appelsin- og citronsaft haves sitronsaft has i. Røres i, i til det tykner, og tilsættes tilsettes nu den stivvispede fløte. Banankremen og rabarbergeléen haves rabarbrageléen has lagvis i vætet form. Hvert lag maa må være noget stivnet, stivnet før der igjen fyldes paa, fylles på, men ikke for stivt, ti da vil de ikke fæste feste sig ved hinanden. hinannen.

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Frequently asked questions

How long does the rhubarb jelly take?
Allow about 7 hours in total. The cooking itself is short – the rhubarb should only simmer gently until completely tender – but the jelly must stand in a cold place for several hours to set.
How much gelatin is needed?
30 g gelatin for 1 kg rhubarb, dissolved in ¼ part water and strained into the finished rhubarb mixture. For the banana cream, 15 g gelatin is used, soaked in ½ part water.
Why should the rhubarb be cooked in an enameled pot?
The acid in rhubarb reacts with base metal and can cause off-flavors and discoloration. Erken therefore specifies an enameled pot, in which the rhubarb is layered with the sugar before the water and grated lemon zest are added.
How is this dessert served?
The jelly can be served on its own with whipped cream, or together with a banana cream of pressed bananas, lemon and orange juice, sugar, cream, and gelatin. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 493.

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