How long before the pudding sets?

Count on about 5 hours in all. The cooking itself takes only minutes; the rest is setting time in the refrigerator or a cool place until the mixture is fully firm before it is turned out.

How is the pudding made?

12 g of cut-up gelatin, 1/2 liter of cream and 100 g of sugar are set over the heat and brought to a boil. Take the pan off the heat, whisk in 1 1/2 deciliters of sherry and pour the mixture into a moistened mold. Turn out once set.

What is it served with?

The original from Schønberg Erken's "Stor kokebok" (1914, p. 487) calls for a red sauce, that is a berry or fruit sauce. The recipe serves 4–5 people.

Why should the mold be moistened?

A moistened mold lets the pudding release more easily when it is turned out onto a platter.

Sherry Pudding

Sherry pudding from Erken's Stor kokebok 1914: gelatin, cream and sugar are brought to a boil, sherry is whisked in, the mixture sets in a moistened mold and is turned out, served with a red sauce for 4–5 people.

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

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About the dish

A simple jellied pudding with sherry, typical of party desserts around 1900. A red sauce (berry or red-wine sauce) was the standard accompaniment.

How to make it

1
Soak the gelatin
Soak the gelatin sheets in cold water for about 10 minutes and squeeze out the water.
2
Bring to a boil
Put the gelatin, cream and sugar in a saucepan and bring quickly to a boil while stirring.
3
Add the sherry
Take the pan off the heat and whisk in the sherry.
4
Set
Pour the mixture into a mold rinsed with cold water. Chill until the pudding is firm, at least 4–5 hours.
5
Serving
Turn the pudding out onto a platter and serve with a red sauce. Serves 4–5 people.

Changes from the original

The gelatin is given both in grams and as sheets (about 6 sheets). Quantities are kept; the mold is moistened with cold water as in the original.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 487) → 1949 (korrekturlest, s. 559)~41% av teksten endretfjernetlagt til

12 gr. gelatin ~~1/2 1.~~ ½ l. fløte 100 gr. sukker ~~1 1/2~~ 1½ del. sherry. Den opklippede gelatin, fløten, sukkeret ~~sættes~~ settes over ~~ilden, gives~~ varmen, gis et opkok, ~~tages~~ tas av ~~ilden,~~ varmen, ivispes sherryen, ~~heldes~~ helles i vætet form, ~~hvælves, naar~~ hvelves når den er stiv, og serveres med rød saus. — Til 4 à å 5 personer.

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Frequently asked questions

How long before the pudding sets?: Count on about 5 hours in all. The cooking itself takes only minutes; the rest is setting time in the refrigerator or a cool place until the mixture is fully firm before it is turned out.
How is the pudding made?: 12 g of cut-up gelatin, 1/2 liter of cream and 100 g of sugar are set over the heat and brought to a boil. Take the pan off the heat, whisk in 1 1/2 deciliters of sherry and pour the mixture into a moistened mold. Turn out once set.
What is it served with?: The original from Schønberg Erken's "Stor kokebok" (1914, p. 487) calls for a red sauce, that is a berry or fruit sauce. The recipe serves 4–5 people.
Why should the mold be moistened?: A moistened mold lets the pudding release more easily when it is turned out onto a platter.

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