A dessert of stiffly whipped cream stirred with egg, lemon juice and dissolved gelatine, finally sweetened and mixed with crushed lingonberries. From Erken's Big Cookbook (1949), p. 807.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)
The recipe is in the chapter on invalid cookery and is sweetened with crystallose, a sweetener in use in the 1940s.
Whip the cream
Whip the cream stiff.
Fold in
Stir the egg and lemon juice into the cream, then the dissolved gelatine.
Sweeten and mix
Finally add the sweetener and the crushed lingonberries.
Note
Note: The egg is raw. Use fresh eggs and keep the dessert cold. Pregnant women, the elderly and small children should avoid raw egg.
Quantities are unchanged. «dd.» is read as dl and crystallose is written as sweetener. The book does not give a quantity of lingonberries. The recipe is counted as two servings.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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Kremfløte
Egg
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