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Lemon Cream (sitronsaft)

Lemon cream for the sick: stiffly whipped cream mixed with lemon juice, ground almonds, sherry, sugar and dissolved gelatin, set in a moistened mold and turned out. Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 667 (falt i det fri)

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About the dish

A nourishing and fortifying cream for the sick, with sherry, which was considered restorative. From the chapter "A little nursing and food for the sick."

How to make it

  1. 1

    Whip the cream

    Whip the cream stiff.

  2. 2

    Mix in

    Stir in the lemon juice, the blanched and ground almonds, sherry and sugar.

  3. 3

    Gelatin

    Finally stir the soaked, dissolved gelatin into the cream.

  4. 4

    Set

    Pour the cream into a moistened mold. Turn it out once it is firm.

Changes from the original

"1 del." is interpreted as 1 deciliter. The gelatin amount was unclear in the OCR text and has been set to about 3 g (1½ modern sheets), which suits 1 dl of cream. The sherry may be omitted.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 667) → Modernisert~79% av teksten endretfjernetlagt til
1 del. dl fløte (pisket). 1 spiseske citronsaft spiseskje sitronsaft. 1 teske ts malte mandler (skåldet og malt). 1 glas glass sherry (lite glass; kan sløyfes). 15 gr. sukker g sukker. 3 g gelatin (½ plate). Den stivvispede fløte irøres citronsaft, (bløtlagt og oppløst). Pisk fløten stiv.. Rør inn sitronsaft, de skoldede, skåldede og malte mandler, sherry, sukker mandlene, sherry og sukker.. Rør til sist den opløste gelatin. Haves bløtlagte, oppløste gelatinen inn i kremen.. Hell kremen i en vætet form, hvælves, naar form. Hvelv den ut når den er stiv.

Note til Modernisert

«1 del.» er tolket som 1 desiliter. Gelatinmengden var utydelig i OCR-teksten og er satt til ca. 3 g (1½ moderne plate), som passer til 1 dl fløte. Sherry kan sløyfes.

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Frequently asked questions

Why does it say 150 minutes as the total time?
Because the cream has to set in the mold. The work itself takes only a few minutes, but it must stand in the cold for a couple of hours before it can be turned out.
How much gelatin should I use?
Half a sheet of gelatin, dissolved, for one serving. It is stirred into the stiffly whipped cream together with the other ingredients.
How do I get the cream neatly out of the mold?
The mold should be moistened with water before the cream is poured in. Then the cream releases more easily when you turn it out after it is firm.
What is this intended for?
The recipe is in the chapter on nursing and food for the sick in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 667) – a small, light dessert for one person. Note that it contains sherry.

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