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Snow Pudding (Caramel Meringue Pudding)

Erken's snow pudding from 1914: a meringue pudding of 10 stiffly whipped egg whites with powdered sugar and vanilla, filled into a caramelized tin mold and cooked in a water bath 15–20 minutes. Served turned out with a simple caramel sauce of sugar and water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 489 (falt i det fri)

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About the dish

Snow pudding is a caramelized meringue pudding — the forerunner of today's caramel custard, but without egg yolks. It was a striking dessert that made use of egg whites left over from other dishes.

How to make it

  1. 1

    Caramelize the mold

    Melt the sugar (175 g) in a heavy-bottomed pot while stirring until it turns light brown. Pour it immediately into a smooth tin mold and turn the mold so the caramel coats it all over.

  2. 2

    Whip the meringue

    Whip the egg whites completely stiff. Mix the powdered sugar well with the vanilla powder and fold it in a spoonful at a time.

  3. 3

    Fill the mold

    Put the egg white mixture in the caramelized mold, cover with greased white paper and then a lid.

  4. 4

    Cook in a water bath

    Set the mold in boiling water and let it simmer gently for about 15 minutes on the stovetop, or place it in the oven (about 175 °C (345 °F)) once the water in the pan is boiling — there it needs 20 minutes.

  5. 5

    Make the sauce

    Put sugar and cold water in a pot. Cook until the sugar dries out, melts again, and begins to brown and become liquid. Take the sauce off the heat at once.

  6. 6

    Serve

    Turn the pudding out as soon as it is done and serve it with the hot caramel sauce.

Changes from the original

Measurements are converted to modern units. "Fine icing sugar" is powdered sugar, "granulated" is light sugar. Water-bath cooking in the oven is specified with temperature, and the sauce is set out as its own part. An unclear entry of cream in the original ingredient list is omitted, as the method does not use cream.

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. 489) → 1949 (korrekturlest, s. 562)~45% av teksten endretfjernetlagt til
10 eggehviter 250 gr. flormelis ¼ teske ¾ teskje vaniljepulver 175 gr. farin. Farinen haves has i jerngryte, som sættes settes over ilden varmen og røres i, i til sukkeret smelter og blir lysebrunt. Naar Når sukkeret har faat fått en pen brun farve, heldes helles det straks op i en glat blikform, glatt blikkform, som dreies saaledes, således at formen dækkes dekkes overalt av sukkeret. Eggehviterne Eggehvitene vispes ganske stive, derefter 1 kvarter til, heri røres skevis skjevis sukkeret, hvori vaniljen er godt iblandet. Eggehvitemassen haves has i den sukkerglasserte sukkerglaserte form, dækkes dekkes med hvitt, smurt papir, derefter med lok. lokk. Formen sættes settes i kokende vand vann og smaakoker ¼ småkoker ½ time, enten i en gryte oppe paa på komfyren, eller den sættes ind settes inn i stekeovnen, naar vandet stekeovnen når vannet i panden pannen er kommet i kok. ikok. I ovn trænges trenges 20 minutter. Straks puddingen er færdig, maa ferdig, må den vendes og serveres med følgende saus: Saus: 250 gr. sukker 1 del. ½ l. koldt vand. vann. Sukker og vand haves vann has i jerngryte, og naar når sukkeret er kokt, kokt til det er tørt, og saa så smelter op og begynder at begynner å brunes og bli flytende, tages tas sausen straks av.

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Frequently asked questions

How long should the snow pudding cook?
The mold is set in boiling water and simmers gently for about 15 minutes on the stovetop. If placed in the oven in a water bath (after the water has come to a boil), it needs about 20 minutes.
What is the granulated sugar used for?
175 g granulated sugar is melted in an iron pot while stirring until it becomes light brown caramel. It is poured immediately into a smooth tin mold that is turned around, so the whole mold is coated with the sugar.
How are the egg whites mixed?
The 10 egg whites are whipped completely stiff, and then the fine icing sugar (250 g) mixed with ¼ teaspoon vanilla powder is folded in a spoonful at a time.
Must the mold be covered while cooking?
Yes, the mixture is covered with white greased paper and then with a lid before the mold is placed in the water bath.

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