Kaffepudding

This recipe hails from the 1889 Swedish-American cookbook, 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika' authored by Charles A. Vallentin and aimed at Swedish immigrants living in the United States. During this period, coffee was a beloved beverage in Swedish social life, and recipes frequently capitalized on its popularity, blending Old World flavors with New World ingredients and techniques. This pudding would have served as a sophisticated finale to a festive meal, combining luxury ingredients like cream and eggs with the exotic allure of roasted coffee — a subtle nod to prosperity and the blending of cultural identities in the New World.

In the late 19th century kitchen, this dish would have been prepared over a wood or coal-burning stove. The cream and sugar would be heated in a heavy pot or saucepan. Coffee would most likely be freshly roasted on site, then ground and brewed using a simple coffee roaster or pot. Eggs would be beaten by hand with a whisk, and the cooked mixture strained through a fine sieve. The pudding mold would be metal, glazed with hand-caramelized sugar, and the whole setup cooked in a large pot of simmering water to ensure gentle, even heat—a classic bain-marie technique.