Recipe Manuscript

Vanille-Creme

Name: Vanille-Creme
Prep time: PTPT10M
Cook time: PTPT10M
Yield: 4
Cuisine: European
Ingredients: 250 ml heavy cream (fløde); 2 teaspoons vanilla extract or seeds of 1 vanilla bean; 8 egg yolks; 40 g granulated sugar; Pinch of salt; Optional: extra 50 ml cold cream or good quality whole milk; Accompaniment: small biscuits (e.g. ladyfingers) or meringue

"Vanilla Cream"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Dessert

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Vanille-Creme

"En Kvart Fløde sættes paa Jlden med 2 Theskeer Van= ille. Naar Fløden koger, tages den af og røres i 8 Ægge= blommer, som først er rørt hvide med lidt hvidt Sukker; det sættes da igien paa Jlden og røres stadigt, til det staar lige paa Kog og er bleven tykt; da hældes det op, røres jævnligt til det er saa koldt, at det ikke mere trækker Skind, og hældes nu i Fadet, hvorpaa det serveres. Dersom Cremen, medens den er paa Jlden, hurtig bliver tyk og begynder at skilles ad, maa den strax hældes op og røres stærkt, saa at den kan samle sig igjen, hvortil det hjælper at røre nogen kold Fløde eller god Mælk deri og at hælde den gjennem en Sigte. Cremen i denne, saavelsom den, der er løbet gjennem den, maa røres stærkt. Lidt Salt kommes deri, og den spises med smaa Kager til. Man kan koge Æggehviderne efter Anvisningen og lægge dem over Cremen."

English Translation

"A quarter of cream is put on the fire with 2 teaspoons of vanilla. When the cream boils, take it off, and stir in 8 egg yolks, which are first beaten white with a little white sugar; it is then put back on the fire and stirred constantly, until it is just about to boil and has become thick; then it is poured up, stirred regularly until it is so cold that it no longer forms a skin, and is now poured into the dish in which it is served. If the cream, while on the fire, quickly becomes thick and starts to separate, it must be poured up immediately and stirred vigorously, so that it can come together again, for which it helps to stir in some cold cream or good milk and to pour it through a sieve. The cream in the sieve, as well as that which has run through, must be stirred vigorously. Add a little salt, and serve it with small cakes. You can boil the egg whites according to the instructions and lay them over the cream."

Note on the Original Text

The recipe is written in prose, blending instructions with troubleshooting tips—reflecting how cookbooks often doubled as informal mentorship for the home cook. Spelling reflects nineteenth-century Danish (e.g., 'Jlden' for 'ilden,' meaning heat or fire), and some words are split by '=' to indicate line breaks. Measures such as 'en Kvart Fløde' (a quarter of a liter of cream) and 'Theskeer' (teaspoons) are used, showing the adoption of both old and newer units. Recipes of the era expected the cook to adjust based on outcomes, offering advice if the custard should 'skille' (split): add more cold cream or milk and whisk vigorously. There's a playful flexibility, highlighting the recipe's resilience and adaptability—even 140 years later!

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for Vanille-Creme (Vanilla Cream) hails from a Danish-language cookbook published in Chicago in 1884, catering to the Norwegian and Danish immigrant communities in America. Recipes like this were bridges to old-country traditions, using familiar flavors like cream and vanilla to create comforting desserts. The recipe was written at a time when household cooks relied heavily on intuition and experience, with directions designed for readers already accustomed to a busy, resourceful kitchen. The presence of both traditional and American influences in the measurements and methods illustrates the blending of culinary cultures that defined immigrant cooking.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the late 19th century, this recipe would have been made over a wood or coal-fired stove ("Jlden"). Cooks employed sturdy metal saucepans, wooden spoons or whisks for stirring, heavy bowls for beating egg yolks, and a fine-mesh sieve or cheesecloth for straining the custard. Precision tools like modern thermometers were not available—the cook judged doneness by eye and experience, feeling the thickening of the cream and recognizing the 'just below boiling' stage. Fine pottery or glass serving bowls would have showcased the finished dessert.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

10 mins

Servings

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

1 cup heavy cream
2 teaspoons vanilla extract or seeds of 1 vanilla bean
8 egg yolks
3 tablespoons granulated sugar
Pinch of salt
Optional: extra 3 tablespoons cold cream or good quality whole milk
Accompaniment: small biscuits (e.g. ladyfingers) or meringue

Instructions

Begin by placing 1 cup of heavy cream in a saucepan over medium heat.
Add 2 teaspoons of vanilla extract or the seeds from 1 vanilla bean.
Let the cream come just to the boil, then remove from the heat.
In a separate bowl, whisk together 8 egg yolks and about 3 tablespoons of granulated sugar until the mixture becomes pale and thick.
Gradually pour the hot vanilla cream into the egg yolk mixture, whisking constantly to temper the eggs.
Return the combined mixture to a clean saucepan.
Cook gently over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon and is just about to simmer—do not let it boil fully.
If the cream thickens suddenly or looks like it might separate, remove from the heat immediately, whisk briskly, and add a little extra cold cream or milk.
Strain the custard through a fine sieve to ensure smoothness.
Stir occasionally as it cools to prevent a skin from forming.
Once cooled to room temperature, sprinkle in a pinch of salt, transfer to a serving dish, and serve with small biscuits or meringue.
For a decorative finish, you may top with poached egg whites following a classic floating island style.

Estimated Calories

280 per serving

Cooking Estimates

It takes about 10 minutes to prepare the ingredients and set up your workspace. Cooking the custard takes about 10 minutes on the stove. Each serving has around 280 calories, and the recipe makes 4 servings.

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.