Walnut cream from Erken's Stor kokebok 1914: 2.5 dl cream, 2.5 dl milk, 125 g sugar and 12 gelatin sheets warmed until the gelatin dissolves, cooled, 125 g pounded walnuts stirred in, then 5 dl stiffly whipped cream. Filled into a moistened mold and set cold.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 490 (falt i det fri)
A simple, nut-rich cold cream from the dessert chapter of Henriette Schønberg Erken's 'Stor kokebok' (1914). Walnuts were a costly imported item and gave the cream the character of festive fare.
Soak the gelatin
Place the gelatin sheets in cold water for a few minutes, and lift them out without squeezing them.
Heat the base
Stir 2.5 dl of the cream, the milk, the sugar and the gelatin over the heat until the mixture is at the boiling point and the gelatin is completely dissolved.
Cool and add nuts
Cool the mixture and stir in the pounded walnut kernels.
Fold in the cream
When the mixture is completely cold, gently fold in the rest of the cream (5 dl), stiffly whipped.
Mold and chill
Fill the cream into a mold rinsed with cold water, and chill until set. Turn out before serving.
Measurements have been converted to deciliters and grams, the gelatin sheets are given with an approximate weight, and the method has been divided into numbered steps in modern language.
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.
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