Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Puddinger

3 recipes · Dessert

3 puddinger recipes from the “Big Cookbook,” in the dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Marrow pudding I

    Marrow pudding I from Erken’s Stor kokebok (1949): a pudding of bone marrow, cream, flour, rusks, almonds and eggs, cooked in a water bath with wine sauce.

  • Råmelk pudding II

    Råmelk pudding II from Erken’s Stor kokebok (1949): macaroni cooked in milk with råmelk, butter, sugar and cardamom, cooked in a water bath.

  • Rice flour pudding

    Rice flour pudding from Erken’s Stor kokebok (1949): milk and rice flour porridge with eggs and almonds, cooked in a water bath in a caramel-coated tin.