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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 562)~82% of the text changedremovedadded
10 stk eggehviter. eggehviter 250 g melis (flormelis). 0,25 ts vaniljepulver. gr. flormelis ¾ teskje vaniljepulver 175 g sukker (farin, til karamellisering av formen). 250 g sukker (til sausen). 1 dl kaldt vann (til sausen). Smelt sukkeret (175 g) gr. farin. Farinen has i en tykkbunnet gryte under omrøring jerngryte, som settes over varmen og røres i til det sukkeret smelter og blir lysebrunt. Hell Når sukkeret har fått en pen brun farve, helles det straks over op i en glatt blikkform og vend blikkform, som dreies således at formen så karamellen dekker den overalt.. Pisk eggehvitene helt stive. Bland melisen dekkes overalt av sukkeret. Eggehvitene vispes ganske stive, derefter 1 kvarter til, heri røres skjevis sukkeret, hvori vaniljen er godt med vaniljepulveret og rør den inn skjevis.. Ha eggehvitemassen iblandet. Eggehvitemassen has i den karamelliserte formen, dekk sukkerglaserte form, dekkes med hvitt, smurt hvitt papir og deretter lokk.. Sett formen papir, derefter med lokk. Formen settes i kokende vann og la den småkoke ca. 15 minutter småkoker ½ time, enten i en gryte oppe på komfyren, eller sett den settes inn i stekeovnen (ca. 175 °C) når vannet i pannen koker — der trengs er kommet ikok. I ovn trenges 20 minutter.. Ha minutter. Straks puddingen er ferdig, må den vendes og serveres med følgende saus: 250 gr. sukker ½ l. koldt vann. Sukker og kaldt vann has i en gryte. Kok til jerngryte, og når sukkeret er kokt til det er tørt, og så smelter igjen op og begynner å brunes og bli flytende. Ta flytende, tas sausen straks av varmen.. Hvelv puddingen straks den er ferdig og server den med den varme karamellsausen. av.

Note on Modernised

Mål er omregnet til moderne enheter. «Flormelis» er melis, «farin» er lyst sukker. Vannbadkoking i ovn er presisert med temperatur, og saus er skilt ut som egen del. En uklar oppføring av fløte i originalens ingrediensliste er utelatt, da fremgangsmåten ikke bruker fløte.

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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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