Baked desserts

Orange soufflé (pouding soufflé à l'orange) from Erken's Big Cookbook (1914): baked soufflé of orange zest and juice, egg yolks and whipped whites.

Poor knights (French toast) from Erken 1914: bread with almond slivers, soaked in egg and milk, fried golden in butter, served warm with sugar.

Bread and butter pudding from Erken 1914: buttered bread and currants in an ovenproof dish, covered with egg-milk and baked about 45 minutes.

Bread pie from Erken 1914: stale white bread soaked in milk, layered with currants, covered with an egg and cream mixture and baked in the oven.

Erken's bread pudding I of soaked rye bread with egg, sugar, butter, almonds, raisins, and lemon zest, cooked in a water bath and served with red sauce.

Bread pudding II from Erken's Big Cookbook (1914): buttered split buns in a mold, covered with egg-milk and cooked in a water bath in the oven for 1 hour.

A variation of Erken's puff pastry cake (1914) with cold applesauce instead of prunes: pre-baked pastry base, filling, pastry top and egg wash.

Fruit omelet from Erken 1914: preserved fruit or orange compote with bananas, topped with egg foam, almonds and stiff whites, baked half an hour.

Fruit pie from Erken's Big Cookbook (1914): apples, pears and plums with sugar in an ovenproof dish, covered with puff pastry and baked 30–45 minutes.

White bread pudding from Erken 1914: buttered bread with almonds and lemon zest, covered with custard, steamed or baked, served with red sauce.

Cherry fritters from Erken's Big Cookbook (1914): bread slices soaked in egg-milk, breaded in macaroon crumbs and fried, served around morello cherries.

Glazed bread à la parisienne from Erken's Big Cookbook (1914): sugar-glazed bread slices with praline, ringed around pineapple and fruit in apricot purée.

Gooseberry soufflé from Erken 1914: gooseberry purée folded into egg yolks and stiff whites, baked 30 minutes, served with wine cream or fruit sauce.

A puff pastry cake from Erken 1914 with sugared cooked prunes between two layers of pastry, brushed with egg, baked light brown and sugared.