Vanilla sauce: egg, egg yolk, milk, potato flour and sugar are heated until just boiling, cooled while stirring and mixed with vanilla and whipped cream. From Erken's Stor kokebok (1949), p. 578.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 578 (falt i det fri)
This is one of two vanilla sauces in the book; this one is lightly thickened with potato flour and lightened with whipped cream.
Mix
Mix the egg, egg yolk, milk, potato flour and sugar.
Heat
Heat until the sauce just boils, and cool it while stirring.
Add vanilla and cream
When the sauce is cold, stir in the vanilla and fold in the stiffly whipped cream.
Old measures converted to dl. Vanilla appears in the method but not in the ingredient list; the amount is set to 'to taste'. The title is distinguished from the other vanilla sauce by a parenthesis.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Del. omregnet til dl. Vanilje står i metoden, men ikke i ingredienslisten; mengden er satt til «etter smak». Tittelen er skilt fra den andre vaniljesausen med en parentes.
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