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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 521) → 1914 (proofread, p. 458)~54% of the text changedremovedadded
(Pouding au citron.) 4 egg 250 gr. sukker skall skal og saft av en sitron 1½ 1 citron 11 plater gelatin ¾ 1 l. fløte. Eggeplommene fløte Eggeblommerne og sukkeret vispes sammen i 20 minutter, tilsettes tilsættes den opløste gelatin, gelatin (se side 451), det revne skall skal og saften av sitronen, citronen, den stivvispede fløte og til sist tilsidst de stivvispede eggehviter. Fylles Fyldes i vætet form, strøes med sukker og står på staar paa is eller koldt i 3—4 timer. Hvelves på Hvælves paa et flatt fat og serveres med småkaker. smaakaker. Jordbær kan lægges lagvis med kremen i formen, likesom puddingen kan pyntes med jordbær, naar den er færdig.

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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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