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Sour Milk Pudding

Sour milk pudding from Erken 1914: thick sour milk or buttermilk is whisked with sugar, seasoned with lemon and rum, mixed with dissolved gelatin and stiffly whipped cream, set in a moistened mold and served with whipped cream or fruit sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 487 (falt i det fri)

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About the dish

A thrifty dessert that made use of sour milk or buttermilk from butter churning. Erken mentions red gelatin sheets — colored gelatin was common to give the pudding a pink tone.

How to make it

  1. 1

    Whisk the milk

    Whisk the sour milk well together with the sugar.

  2. 2

    Season

    Add the lemon juice, the grated zest of 1/4 lemon and the rum.

  3. 3

    Gelatin

    Soak the gelatin, melt it over a water bath and stir it gently into the milk mixture in a thin stream.

  4. 4

    Fold in the cream

    Fold in the stiffly whipped cream.

  5. 5

    Set

    Fill a mold rinsed in cold water and chill until the pudding is set. Turn out onto a dish and serve with stiffly whipped cream or fruit sauce.

Changes from the original

Gelatin is given in grams and sheets; colored gelatin is optional today. "1 dram glass of rum" is interpreted as about 2 tbsp. Buttermilk can be replaced with cultured milk.

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.

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. 559)~86% of the text changedremovedadded
0,5 l ½ l. sur, tykk surmelk melk eller kjernemelk (kulturmelk kan brukes). 200 g sukker. 0,5 stk gr. sukker ½ sitron (saft, samt revet skall av 1/4 sitron). 2 ss 1 dammeglass rom (1 dramglass). eller 10 dråper romolje 14 g gr. gelatin (ca. 7 plater, gjerne et par røde). 0,5 l fløte (pisket stiv). Visp surmelken godt sammen ½ l. fløte. Melken vispes med sukkeret.. Tilsett sukkeret, tilsettes sitronsaft, revet det revne skall av 1/4 sitron og rom.. Bløtlegg gelatinen, smelt den over vannbad ½ sitron, rom og rør den forsiktig inn i melkeblandingen opløste gelatin, hvorav et par plater skal være røde. Den stivvispede fløte has i. Fylles i tynn stråle.. Vend inn vætet form; hvelves når den stivpiskede fløten.. Fyll i en form skylt i kaldt vann og sett kaldt til puddingen er stiv. Hvelv på fat stiv, og server serveres med stivpisket stivvispet fløte eller fruktsaus. Til 6 å 8 personer.

Note on Modernised

Gelatin oppgitt i gram og plater; farget gelatin er valgfri i dag. «1 dramglas rum» er tolket som ca. 2 ss. Kjernemelk kan erstattes med kulturmelk.

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Frequently asked questions

What kind of milk can I use?
The recipe uses 1/2 liter of sour, thick milk or buttermilk. Both work — it is the tanginess that gives the pudding its character.
How long until the pudding sets?
Count on about 5 hours in all, that is, a few hours chilled in the mold until the gelatin (14 grams) has set, before you turn it out.
Why should some gelatin sheets be red?
Henriette Schønberg Erken indicates that a couple of the sheets should be red, so the pudding gets a faint pink color. If you use regular gelatin, it will simply be white.
What is served with it?
Stiffly whipped cream or fruit sauce, according to the original in Stor kokebok from 1914 (p. 487).

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