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Lemon Pudding

A classic cold lemon pudding from Erken's "Stor kokebok" (1914): a foam of 4 egg yolks and 250 g sugar whipped for 20 minutes, mixed with dissolved gelatin, lemon zest and juice, whipped cream and stiff egg whites, set 3–4 hours in a moistened, sugar-dusted mold. Served turned out with cookies, optionally with strawberries.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 458 (falt i det fri)

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About the dish

The recipe appears in the dessert chapter of "Stor kokebok" (1914). The book is set in two columns, so the method is printed alongside the ingredient list. A cold, set Bavarian-style pudding of egg foam, gelatin and whipped cream was a typical party dessert in Norwegian middle-class homes around 1900.

How to make it

  1. 1

    Soak the gelatin

    Place the gelatin sheets in cold water for about 5 minutes. Squeeze out the water and melt the sheets gently over a water bath or in a little hot water.

  2. 2

    Whip the yolk foam

    Whip the egg yolks and sugar together for 20 minutes into a pale, thick mixture.

  3. 3

    Mix in

    Stir in the dissolved gelatin in a thin stream, then the grated lemon zest and lemon juice.

  4. 4

    Fold in cream and egg whites

    Whip the cream stiff and fold it in gently. Whip the egg whites completely stiff and fold them in last.

  5. 5

    Fill the mold

    Rinse a mold with cold water and dust it with sugar. Fill in the mixture – preferably in layers with strawberries.

  6. 6

    Chill

    Let the pudding set in the cold for 3–4 hours.

  7. 7

    Serve

    Turn the pudding out onto a flat platter, garnish with strawberries if desired and serve with cookies.

Changes from the original

Gelatin sheets converted to grams (11 sheets ≈ 20 g); deciliters/liters kept in modern form. The method is divided into numbered steps and "stands on ice" is modernized to refrigerator.

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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. 458) → 1949 (korrekturlest, s. 521)~54% av teksten endretfjernetlagt til
(Pouding au citron.) 4 egg 250 gr. sukker skal skall og saft av 1 citron 11 en sitron 1½ plater gelatin 1 ¾ l. fløte Eggeblommerne fløte. Eggeplommene og sukkeret vispes sammen i 20 minutter, tilsættes tilsettes den opløste gelatin (se side 451), gelatin, det revne skal skall og saften av citronen, sitronen, den stivvispede fløte og tilsidst til sist de stivvispede eggehviter. Fyldes Fylles i vætet form, strøes med sukker og staar paa står på is eller koldt i 3—4 timer. Hvælves paa Hvelves på et flatt fat og serveres med smaakaker. Jordbær kan lægges lagvis med kremen i formen, likesom puddingen kan pyntes med jordbær, naar den er færdig. småkaker.

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Frequently asked questions

How long must the pudding set?
It is filled into a moistened mold, dusted with sugar and set on ice or in the cold for 3–4 hours before it is turned out onto a flat platter.
What are the main ingredients?
4 eggs, 250 g sugar, the zest and juice of 1 lemon, 11 sheets of gelatin and 1 liter of cream. The recipe makes 8 servings.
In what order are the ingredients combined?
Egg yolks and sugar are whipped together for 20 minutes, then dissolved gelatin, grated lemon zest and juice are added, then stiffly whipped cream and finally stiffly whipped egg whites.
How is it served?
Turned out onto a flat platter with cookies. Strawberries can be layered with the cream in the mold, or used as garnish once the pudding is finished. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 458.

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