Erken's gooseberry ice cream (1914): unripe gooseberries are boiled and strained, mixed with a lemon-sugar syrup and cream, and the rest of the cream is whipped stiff and folded in before freezing.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 509 (falt i det fri)
A summer ice cream from the ice cream chapter in "Stor kokebok" (1914), made from unripe (green) gooseberries — the era's way of using thinned-out berries from the garden. The cream is split: half is stirred into the purée, the rest whipped stiff to give an airy texture.
Boil the berries
Boil the cleaned gooseberries until tender in 5 dl water.
Strain
Press the berries through a fine sieve into a purée.
Sugar syrup
Boil the sugar into a syrup with 1 dl water and the lemon juice. Skim the syrup.
Mix
Mix the sugar syrup with the gooseberry purée and 5 dl cream. Let the mixture become completely cold.
Whip and fold in
Whip the rest of the cream stiff and fold it in gently.
Freeze
Freeze the ice cream (see the freezing method on p. 504). Stir a few times along the way if freezing without an ice cream maker.
Measures given in modern units (dl, g). Indistinct fractions in the OCR are interpreted as ½ l water and 1 l cream, in line with the instructions in the text. The hair sieve is replaced with a fine sieve.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål oppgitt i moderne enheter (dl, g). Utydelige brøker i OCR er tolket som ½ l vann og 1 l fløte, i tråd med bruksanvisningen i teksten. Hårsikt er erstattet av finmasket sil.
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