How many gelatine sheets equal 35 grams?

Around 17-18 modern sheets (about 2 g each). This gives a firm pudding that turns out of the mould easily.

What is egg cream (custard sauce)?

A vanilla sauce made from egg yolks and sugar with boiled cream or milk – the classic accompaniment to set puddings.

Red Wine Pudding

Clear red wine jelly (red wine pudding) from Erken & Steen 1900: red wine, water, sugar, lemon and gelatine are boiled, strained and set in a mould. Served with custard sauce. Serves 8.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 215 (falt i det fri)

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About the dish

En klar rødvinsgelé fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Vinpuddinger var festmat i borgerlige hjem rundt forrige århundreskifte, og geléen ble stivnet i pyntelige former.

How to make it

1
Soak the gelatine
Place the gelatine sheets in cold water for a few minutes until soft.
2
Combine wine and water
Mix red wine and water in a pot. Add the sugar, the finely chopped lemon zest (without the white pith), the squeezed lemon juice and the softened gelatine.
3
Boil and strain
Set everything over the heat and bring to a single boil. Strain the mixture.
4
Mould and set
Pour into water-rinsed moulds and let set in the cold.
5
Serve
Turn the pudding out and serve with custard sauce.

Changes from the original

Gelatinmengden er angitt i gram som i originalen; moderne oppskrifter bruker gjerne 6-8 plater per halvliter væske, så 35 g her gir en fast pudding. Sitron er spesifisert til skall og saft. Mengder ellers uendret; prisene er utelatt.

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Frequently asked questions

How many gelatine sheets equal 35 grams?: Around 17-18 modern sheets (about 2 g each). This gives a firm pudding that turns out of the mould easily.
What is egg cream (custard sauce)?: A vanilla sauce made from egg yolks and sugar with boiled cream or milk – the classic accompaniment to set puddings.

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