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Asparagus Pudding

Asparagus pudding of a thick milk sauce (100 g butter, 100 g flour, 1/2 l milk) with 6 eggs and cooked asparagus layered in a buttered mold, baked in a water bath about 1.5 hours and served with melted butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 367 (falt i det fri)

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About the dish

Vegetable puddings were a fixed part of the middle-class kitchen around 1914, and asparagus pudding was among the finest. It was usually served as a dish of its own or with light meat.

How to make it

  1. 1

    Make the base batter

    Melt the butter, stir in the flour and thin gradually with the milk. Boil for 3 minutes, stirring.

  2. 2

    Cool and stir in the eggs

    Take the pot off the heat and let the batter cool a little. Stir in the egg yolks one at a time, add salt and finally fold in the stiffly beaten egg whites.

  3. 3

    Fill the mold

    Butter a mold well and dust it with rusk crumbs. Fill in the batter in layers with the cooked asparagus.

  4. 4

    Baking

    Bake the pudding in a water bath in the oven at about 175 degrees C for about 1 1/2 hours, or bake it without a water bath for 3/4-1 hour, until it is firm.

  5. 5

    Serving

    Turn the pudding out onto a platter and serve with creamed or melted butter.

Changes from the original

Unclear OCR amounts are interpreted as 1/2 l milk and 1/2 kg asparagus. Oven temperature is added (about 175 degrees C), and the mold is buttered and dusted with rusk crumbs. Otherwise unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 367) → 1949 (korrekturlest, s. 405)~34% av teksten endretfjernetlagt til
Aspargespudding. 100 gr. smør 100 gr. hvetemel 1/2 ½ l. melk 6 egg 1/2 ½ kg. asparges 1 teske teskje salt. Smelt smørret, smøret, rør i melet og spæd spe litt efter litt med melken, kok i 3 minutter. Tages Tas fra varmen, avkjøles noget; eggeblommerne eggeplommene røres i — én efter én —, salt og de stivvispede hviter haves has i tilsidst. tilsist. Deigen haves has i smurt og strøet strødd form, lagvis med de kokte asparges. Kokes i vandbad vannbad i stekovnen stekeovnen ca. 1 1/2 1½ time, eller stekes 3/4—1 ¾—1 time. Serveres med rørt smør aspargessmør eller smeltet smør.

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Frequently asked questions

How long does the pudding take?
In a water bath in the oven about 1 1/2 hours. If you bake it without a water bath, it takes 3/4-1 hour.
How do I make the pudding light?
The egg yolks are stirred in one at a time into the cooled butter, flour and milk mixture, and the stiffly whipped egg whites are folded in at the very end. The mold should be buttered and dusted.
What is served alongside?
Creamed butter or melted butter, as the recipe in Henriette Schonberg Erken's Stor kokebok (1914) specifies.
How is the asparagus used?
1/2 kg asparagus is cooked first and then layered with the batter in the mold.

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