Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Gooseberry soufflé

Erken's gooseberry soufflé from 1914: a purée of cooked unripe gooseberries is stirred into egg yolks whipped with sugar, flavored with lemon zest and vanilla, folded with stiffly whipped egg whites, and baked about 30 minutes in an omelette dish. Served with wine cream or fruit sauce.

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

Be the first to rate

About the dish

The soufflé was a fashionable dessert among the better bourgeoisie, and Erken gives several variants with the season's berries. Unripe gooseberries provide the fresh tartness that balances the sweet egg mass.

How to make it

  1. 1

    Boil the berries

    Boil the cleaned gooseberries tender in quite a little water and press them through a fine sieve into a purée.

  2. 2

    Whip the egg mass

    Whip egg yolks and sugar for about 20 minutes into a pale, thick mass.

  3. 3

    Mix

    Stir the gooseberry purée into the egg mass together with grated lemon zest and vanilla powder.

  4. 4

    Fold in the whites

    Whip the egg whites completely stiff and fold them in gently at the end.

  5. 5

    Bake

    Pour the mixture into a greased omelette dish and bake about 30 minutes in an evenly warm oven, about 175 °C (345 °F).

  6. 6

    Serve

    Sprinkle sugar over the top and serve immediately with wine cream or fruit sauce.

Changes from the original

Measures converted to modern units, oven temperature specified, and "haarsigt" modernized to a fine sieve. The amount of berries in the original is given as ½ kg.

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.

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)~36% av teksten endretfjernetlagt til
½ kg. umodne stikkelsbær 8 egg 200 gr. sukker 1 citron 1 teske ½ sitron ½ teskje vaniljepulver. De rensede bær kokes møre i ganske litet vand, lite vann, presses gjennem haarsigt; eggeblommerne hårsikt; eggeplommene og sukkeret vispes i 20 minutter; stikkelsbærpuréen røres i eggemassen, tilsættes tilsettes det revne citronskal sitronskall og vaniljepulver og tilsidst til sist de stivvispede eggehviter. Haves Has i smurt omeletfat omelettfat og steker ½ ½—¾ time i jevnt varm ovn. Strøes med sukker og anrettes med vinkrem eller frugtsaus. fruktsaus.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why unripe gooseberries?
Unripe berries give more acidity and a firmer texture, which gives the soufflé a fresh flavor. They are cleaned, boiled tender in quite a little water, and pressed through a fine sieve into a purée.
How long should it bake?
The mixture is put in a greased omelette dish and baked ½ hour in an evenly warm oven. With preparation, the total time is around 80 minutes.
What is served with it?
The soufflé is sprinkled with sugar and served with wine cream or fruit sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 489. It is intended for 6 servings and uses 8 eggs, 200 g sugar, one lemon, and vanilla powder.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!