Alterations-Kräm
"Alterations-Cream"
From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika
Written by C. A. (Charles A.) Vallentin
Alterations-Kräm
"— ¾ gallon god, söt grädde vispas till hårdt skum och 1 matsked sockerkokta lingon och 3 matskedar hallonsylt inröras försigtigt häri. Grädde tillsättes med litet socker, makaroner, skorpor, cake m. m. Nu upplägges satserna hvarftals i en kristallskål med gräddskum öfverst. En enkel och god anrättning, som den vid en oväntad gästs ankomst altererade värdinnan i första förskräckelsen brukar välja i brist på annat."
English Translation
"— ¾ gallon good, sweet cream is whipped to stiff peaks and 1 tablespoon sugared lingonberries and 3 tablespoons raspberry jam are gently stirred in. Cream is added with a little sugar, macaroni, rusks, cake, etc. Now the mixtures are layered alternately in a crystal bowl with whipped cream on top. A simple and good dish, which the startled hostess often chooses upon the unexpected arrival of a guest for lack of anything else."
Note on the Original Text
The recipe employs a direct, conversational style typical of 19th-century Swedish cookbooks, assuming the reader has basic culinary know-how. Ingredient quantities are approximate and measured with household utensils (gallon, tablespoon), and written in a narrative flow rather than step-by-step instructions. Some spellings (e.g., 'grädde vispas till hårdt skum') and terms are archaic or distinctly Swedish ('skorpor' for rusks, 'satserna' for the cream mixture). Clarity depends on context and the cook's intuition—a contrast to the precise measurements and instructions favored today.
Title
Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)
You can also click the book image above to peruse the original tome
Writer
C. A. (Charles A.) Vallentin
Era
1889
Publisher
Svenska bok-och musikhandelns förlag
Background
A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.
Kindly made available by
Library of Congress
This recipe for 'Alterations-kräm' hails from the 1889 Swedish-American cookbook 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika' by Charles A. Vallentin. The cookbook was published in Minneapolis, reflecting the culinary traditions Swedish immigrants brought to the United States. This dish is emblematic of resourceful hospitality: it was thrown together by a flustered hostess using what was on hand to welcome surprise guests. It blends simple, accessible ingredients into a delightful, impromptu dessert, echoing the practices and tastes of late 19th-century Swedish communities in America.
Traditional preparation would involve a large mixing bowl, a balloon whisk or hand-cranked egg beater for whipping the cream, a sturdy spoon or spatula for gently folding in the preserves, and a decorative crystal or glass serving bowl for the layered presentation. A saucepan would be used to cook the macaroni. Rusks and cake could be crumbled or sliced by hand.
Prep Time
10 mins
Cook Time
10 mins
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 quarts heavy cream (sweet, unflavored)
- 1 tablespoon (0.5 fl oz) lingonberry preserves (or substitute with cranberry preserves if unavailable)
- 3 tablespoons (1.5 fl oz) raspberry jam
- 1.75 oz cooked macaroni
- 1.75 oz crushed rusks (or plain crispbread or ladyfingers as substitute)
- 1.75 oz small pieces of plain sponge cake
- 2 tablespoons (about 1 oz) sugar, to taste
Instructions
- Begin by whipping 3 quarts (about 12 cups) of good, sweet heavy cream until stiff peaks form.
- Gently fold in 1 tablespoon (about 0.5 fl oz) of lingonberry preserves and 3 tablespoons (about 1.5 fl oz) of raspberry jam, being careful not to deflate the cream.
- Optionally, add a little extra cream lightly sweetened to taste.
- Prepare small amounts of cooked macaroni (about 1.75 oz cooked), crushed crispbreads or rusks (skorpor), and small pieces of sponge cake or plain cake (about 1.75 oz each).
- In a large glass or crystal bowl, layer the creamy fruit mixture alternately with the macaroni, rusks, and cake, finishing with a generous layer of whipped cream on top.
- Serve immediately, as a quick and delicious treat for an unexpected guest.
Estimated Calories
470 per serving
Cooking Estimates
This dessert is quick to make, mostly by layering and folding ingredients. It does not need any baking, but you need to whip the cream, cook the macaroni, and assemble the layers. You can prepare everything in about 20 minutes, including cooking the macaroni. The recipe yields about 10 generous servings since it uses almost 3 liters of cream. Each serving will have about 470 calories, based on the main ingredients.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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