Why use crystallose instead of sugar?

The recipe is in the chapter "Nursing and food for the sick" in Stor kokebok (1914). Crystallose was a sugar-free sweetener (saccharin), used for the sick who were to avoid sugar. You can sweeten to taste with sugar instead if you prefer.

Why does it take so long – almost 200 minutes?

The preparation itself is quick: zest, water, egg yolks and gelatin are whisked up to the boiling point. Most of the time goes to letting the cream set in the mold in the refrigerator or in a cold place.

When should the lemon juice be added?

Only after boiling. The zest, water, egg yolks and gelatin are brought to a boil while whisking hard, then the juice of the lemon is squeezed in. That keeps the fresh lemon flavor.

What is meant by a "moistened mold"?

The mold is rinsed with cold water before the cream is poured in. Then the cream releases more easily when it is to be turned out onto a platter.

Lemon Cream (sitron)

A light lemon jelly cream from Erken's chapter on food for the sick: lemon zest, water, egg yolks and gelatin are brought to a boil while whisking, lemon juice is added, and the cream sets in a mold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

From the chapter on nursing and food for the sick, where Erken gives light dishes that could be sweetened with crystallose (a sweetener) instead of sugar – among other things for diabetics.

How to make it

1
Mix
Mix grated lemon zest, water, egg yolks and soaked gelatin. Sweeten to taste.
2
Bring to a boil
Set the mixture over the heat and bring it to a boil while whisking vigorously.
3
Lemon juice
Squeeze the lemon and stir the juice into the cream.
4
Set
Pour the cream into a mold rinsed in cold water and let it set in the cold. Turn out before serving.

Changes from the original

"Del." is interpreted as deciliter. Crystallose is given as a liquid/powder sweetener to taste. Gelatin sheets are retained, with the amount given as a number of sheets.

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. 670) → 1949 (korrekturlest, s. 800)~93% av teksten endretfjernetlagt til

~~Saft og skal av~~ ¾ l. fløte 1 ~~citron krystallose 2 eggeblommer 2 del. vand 2~~ spiseskje sitronsaft 1 teskje malte mandler 1 glass sherry 15 gr. sukker 6 plater gelatin. ~~Det revne skal av citronen, vand, eggeblomme og gelatin blandes, søtes efter smak, gives et opkok under sterk vispen, citronsaften presses~~ Den stivvispede fløte irøres sitronsaft, de skåldede, malte mandler, sherry, sukker og ~~haves i. Heldes~~ den opløste gelatin. Has i vætet ~~form.~~ form, hvelves når den er stiv.

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Frequently asked questions

Why use crystallose instead of sugar?: The recipe is in the chapter "Nursing and food for the sick" in Stor kokebok (1914). Crystallose was a sugar-free sweetener (saccharin), used for the sick who were to avoid sugar. You can sweeten to taste with sugar instead if you prefer.
Why does it take so long – almost 200 minutes?: The preparation itself is quick: zest, water, egg yolks and gelatin are whisked up to the boiling point. Most of the time goes to letting the cream set in the mold in the refrigerator or in a cold place.
When should the lemon juice be added?: Only after boiling. The zest, water, egg yolks and gelatin are brought to a boil while whisking hard, then the juice of the lemon is squeezed in. That keeps the fresh lemon flavor.
What is meant by a "moistened mold"?: The mold is rinsed with cold water before the cream is poured in. Then the cream releases more easily when it is to be turned out onto a platter.

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