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.

Gooseberry soufflé

Name: Gooseberry soufflé
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 500 g unripe gooseberries (cleaned); 8 pcs egg (separated into yolks and whites); 200 g sugar; 1 pcs lemon (only the grated zest); 1 tsp vanilla powder; 1 tbsp butter (for the dish); 1 tbsp sugar (for sprinkling)

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)

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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
Boil the berries
Boil the cleaned gooseberries tender in quite a little water and press them through a fine sieve into a purée.
2
Whip the egg mass
Whip egg yolks and sugar for about 20 minutes into a pale, thick mass.
3
Mix
Stir the gooseberry purée into the egg mass together with grated lemon zest and vanilla powder.
4
Fold in the whites
Whip the egg whites completely stiff and fold them in gently at the end.
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
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.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 489) → Modernised~81% of the text changedremovedadded

~~½ kg.~~ 500 g umodne stikkelsbær (rensede). 8 stk egg (delt i plommer og hviter). 200 ~~gr. sukker~~ g sukker. 1 ~~citron~~ stk sitron (bare det revne skallet). 1 ~~teske~~ ts vaniljepulver. De 1 ss smør (til fatet). 1 ss sukker (til strøing). Kok de rensede ~~bær kokes~~ stikkelsbærene møre i ganske ~~litet vand, presses gjennem haarsigt; eggeblommerne~~ lite vann og ~~sukkeret vispes~~ press dem gjennom en fin sil til puré.. Visp eggeplommer og sukker i ca. 20 ~~minutter;~~ minutter til lys og tykk masse.. Rør stikkelsbærpuréen ~~røres~~ inn i ~~eggemassen, tilsættes det revne citronskal~~ eggemassen sammen med revet sitronskall og ~~vaniljepulver~~ vaniljepulver.. Pisk eggehvitene helt stive og ~~tilsidst de stivvispede eggehviter. Haves~~ vend dem forsiktig inn til slutt.. Hell massen i et smurt ~~omeletfat~~ omelettfat og ~~steker ½ time~~ stek ca. 30 minutter i jevnt varm ~~ovn. Strøes med~~ ovn, ca. 175 °C.. Strø sukker over og ~~anrettes~~ server straks med vinkrem eller ~~frugtsaus.~~ fruktsaus.

Note on Modernised

Mål er omregnet til moderne enheter, ovnstemperatur er presisert, og «haarsigt» er modernisert til fin sikt/sil. Mengden bær i originalen står som ½ kg.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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