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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 559)~87% of the text changedremovedadded
1 l melk. 7½ del. fløtemelk 250 g sukker. 1 stk gr. sukker skall av en sitron (kun skallet, helst ubehandlet). 32 g 16 plater gelatin (16 plater). 4 dl rom. 4 stk egg (deles i plomme og hvite). ¾ dd. rom eller 15 dråper romolje 2 ss vann (til å smelte gelatinen i). Kok melk, egg. Melk, sukker og sitronskall kokes sammen, og la det avkjøles.. Bløtlegg gelatinen avkjøles. Gelatinen legges ibløt i kaldt koldt vann i 20 minutter, ta den opp og løs den opp minutter; tas op. Opløses i 2 spiseskjeer skjeer vann over vannbad.. en kokende vannkjel. Når gelatinen er smeltet og litt avkjølt, røres noget avkjølet, helles den i melken sammen melken. Melken vispes med de vispede eggeplommene.. Vend til slutt inn de stivpiskede eggehvitene sukkeret, tilsettes sitronsaft, det revne skall av ½ sitron, rom og rommen. Rør blandingen sammen i ca. 10 minutter til den begynner å tykne.. Hell i en form skylt i kaldt vann. Om sommeren bør puddingen lages dagen før; ellers holder det med 4–5 timer opløste gelatin, hvorav et par plater skal være røde. Den stivvispede fløte has i. Fylles i kjøleskap. Server vætet form; hvelves når den er stiv, og serveres med rød saus. stivvispet fløte eller fruktsaus. Til 6 å 8 personer.

Note on Modernised

Gelatinplater er også oppgitt i gram (ca. 32 g). «2 skeer vand» er tolket som 2 spiseskjeer. Sitronskall angis som skall av økologisk sitron.

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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.

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