Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Lemon sauce with cream

Lemon sauce: egg yolks, sugar, water, lemon juice and grated zest are whisked over heat until smooth and frothy, cooled while whisking and folded with whipped cream. From Erken's Stor kokebok (1949), p. 577.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 577 (falt i det fri)

Be the first to rate

About the dish

A fresh dessert sauce suited to puddings and cold desserts; the text does not say what it is served with.

How to make it

  1. 1

    Whisk cold

    Whisk everything except the cream together cold. Use the juice and grated zest of the lemon.

  2. 2

    Heat

    Place over the heat and whisk until the sauce is somewhat smooth and frothy.

  3. 3

    Cool and add cream

    Pour the sauce out and whisk until cold. Fold in the stiffly whipped cream.

  4. 4

    Note

    Note: The egg yolks are only warmed until the sauce is smooth and frothy. Use pasteurised eggs, or heat to about 72 C, if it is to be served to pregnant women, the elderly or small children.

Changes from the original

Dd. is written out as dessert spoon. The cream in the ingredient list is read as the stiffly whipped cream added at the end. 'Place over the heat' is not specified further.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 577) → Modernised~77% of the text changedremovedadded
1 stk sitron (saft og revet skall). 1 dd. vann dessertskje vann. 1 dd. dessertskje fløte (stivvispet, tilsettes til slutt). 150 gr. sukker g sukker. 4 stk eggeplommer. Alt med undtagelse av Visp alt unntatt fløten vispes koldt kaldt sammen. Saft Bruk saften og det revne skall skallet av sitronen benyttes. Settes sitronen.. Sett over varmen og vispes visp til sausen er noget noe jevn og skummende. Helles op, vispes i skummende.. Hell sausen opp og visp den til den er kold, tilsettes kald. Vend inn den stivvispede fløte. fløten.. Merk: Eggeplommene varmes bare til sausen er jevn og skummende. Bruk pasteuriserte egg, eller varm til ca. 72 °C, hvis den skal serveres til gravide, eldre eller små barn.

Note on Modernised

Dd. er skrevet ut som dessertskje. Fløten i ingredienslisten er lest som den stivvispede fløten som tilsettes til slutt. «Sett over varmen» er ikke nærmere angitt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

When is the cream added?
At the end, whipped stiff, when the sauce is cold.
Are both juice and zest of the lemon used?
Yes, both.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!