Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Rum Pudding II

Rum Pudding II from Erken 1914: milk boiled with sugar and lemon peel, mixed with dissolved gelatin, egg yolks, stiffly whipped whites and rum, stirred until it thickens and set in a rinsed mold. Served with red sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 487 (falt i det fri)

Be the first to rate

About the dish

The lighter of Erken's two rum puddings, made with milk instead of cream. She stresses that the pudding should be made well in advance — in summer the day before — because it was difficult to keep it cold.

How to make it

  1. 1

    Boil the milk

    Boil the milk, sugar and lemon peel together, and let it cool.

  2. 2

    The gelatin

    Soak the gelatin in cold water for 20 minutes, lift it out and dissolve it in 2 tablespoons of water over a water bath.

  3. 3

    Combine

    When the gelatin is melted and slightly cooled, stir it into the milk together with the whipped egg yolks.

  4. 4

    Fold in

    Finally fold in the stiffly whipped egg whites and the rum. Stir the mixture together for about 10 minutes until it begins to thicken.

  5. 5

    Set

    Pour into a mold rinsed with cold water. In summer the pudding should be made the day before; otherwise 4–5 hours in the refrigerator is enough. Serve with red sauce.

Changes from the original

Gelatin sheets are also given in grams (about 32 g). "2 spoonfuls of water" is interpreted as 2 tablespoons. Lemon peel is specified as the peel of an organic lemon.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 487) → 1949 (korrekturlest, s. 559)~79% av teksten endretfjernetlagt til
1 1. melk 7½ del. fløtemelk 250 gr. sukker skal skall av én citron en sitron 16 plater gelatin 4 del. rum 4 ¾ dd. rom eller 15 dråper romolje 2 egg. Melk, sukker og citronskal sitronskall kokes sammen, avkjøles. Gelatinen lægges legges ibløt i koldt vand vann i 20 minutter; tages op, opløses tas op. Opløses i 2 skeer vand skjeer vann over en kokende vandkjel. Naar den vannkjel. Når gelatinen er smeltet og noget avkjølet, heldes helles den i melken tillikemed de vispede eggeblommer, tilsidst haves de stivvispede hviter melken. Melken vispes med sukkeret, tilsettes sitronsaft, det revne skall av ½ sitron, rom og rum den opløste gelatin, hvorav et par plater skal være røde. Den stivvispede fløte has i. Røres sammen i 10 minutter, haves Fylles i form, som vætet form; hvelves når den er skyllet stiv, og serveres med koldt vand. Bør om sommeren helst lages dagen før den skal spises; om vinteren kan den lages 4 à 5 timer før maaltidet. Rød saus til. stivvispet fløte eller fruktsaus. Til 6 å 8 personer.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How far in advance should the pudding be made?
In summer preferably the day before, so it sets well. In winter it is enough to make it 4–5 hours before the meal.
How is the gelatin handled?
The 16 sheets are soaked in cold water for 20 minutes, lifted out and melted in 2 spoonfuls of water over a boiling kettle. Let it cool a little before it is stirred into the cooled milk mixture.
When should the rum and egg whites be added?
First the whipped egg yolks are stirred in together with the gelatin in the milk, then finally the stiffly whipped whites and 4 deciliters of rum. Stir the mixture together for 10 minutes before pouring it into the mold.
What is it served with, and how is the mold prepared?
The mold is rinsed with cold water before the pudding is poured in, so it releases easily. Red sauce is served with it. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 487.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!