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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 367)~81% of the text changedremovedadded
100 g smør. gr. smør 100 g hvetemel. 0,5 l melk. gr. hvetemel 1/2 l. melk 6 stk egg (deles i plommer og hviter). 0,5 kg 1/2 kg. asparges (kokt og delt i biter). 1 ts teske salt. 1 ss smør (til formen). 2 ss kavringstøv (til formen). Smelt smøret, smørret, rør inn i melet og spe spæd litt etter efter litt med melken. Kok melken, kok i 3 minutter under omrøring.. Ta gryten av varmen og la røren kjølne noe. Rør inn eggeplommene minutter. Tages fra varmen, avkjøles noget; eggeblommerne røres i — én etter én, tilsett efter én —, salt og vend til slutt inn de stivpiskede eggehvitene.. Smør en form godt og strø den med kavringstøv. Fyll stivvispede hviter haves i røren tilsidst. Deigen haves i smurt og strøet form, lagvis med den de kokte aspargesen.. Stek puddingen asparges. Kokes i vannbad vandbad i ovnen ved stekovnen ca. 175 °C i omtrent 1 1/2 time, eller stek den uten vannbad i 3/4–1 time, til den er fast.. Hvelv puddingen på fat og server stekes 3/4—1 time. Serveres med rørt smør eller smeltet smør.

Note on Modernised

Utydelige OCR-mengder er tolket til 1/2 l melk og 1/2 kg asparges. Ovnstemperatur er lagt til (ca. 175 °C), og formen smøres og strøs med kavringstøv. Ellers uendret.

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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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