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Custard sauce (with agar-agar)

Milk is warmed without boiling, egg yolk is stirred in, and the sauce is thickened with agar-agar. From Erken's Stor kokebok (1949), p. 810.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 810 (falt i det fri)

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About the dish

A light sauce from the invalid-cookery chapter, using agar-agar instead of flour or more egg to bind it.

How to make it

  1. 1

    Warm the milk

    Warm the milk, but do not let it boil.

  2. 2

    Add and thicken

    Add the egg yolk and thicken the sauce with agar-agar.

  3. 3

    Note

    Note: The egg yolk is only lightly heated here. Today's advice is to let the sauce reach about 70–75 °C (165 °F) to be safe, especially for the sick and vulnerable.

Changes from the original

"del." is read as dl. The text does not mention vanilla, and none has been added. The last step is a safety note, not a change of method.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 810) → Modernised~92% of the text changedremovedadded
1 del. melk dl melk. 1 eggeplomme stk eggeplomme. 2 gr. agar-agar. Melken opvarmes uten g agar-agar (til å koke; tilsettes eggeplommen, jevnes jevne sausen). Varm melken opp, men la den ikke koke.. Tilsett eggeplommen og jevn sausen med agar-agar. agar-agar.. Merk: Eggeplommen varmes bare lett her. Dagens råd er å la sausen nå ca. 70–75 °C for å være trygg, spesielt for syke og sårbare.

Note on Modernised

«del.» er lest som dl. Teksten nevner ikke vanilje, og det er ikke lagt til. Det siste steget er et sikkerhetsråd, ikke en endring av metoden.

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Frequently asked questions

What is agar-agar?
A plant-based gelling agent, here used to thicken the sauce.
Should the milk boil?
No, it is warmed without boiling.
Is there vanilla in the recipe?
The text does not mention vanilla.

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