A pudding of 500 g cooked legumes mashed with cooked carrots or celeriac, butter, potato starch, 4 egg yolks, 2 stiffly beaten egg whites, and breadcrumbs, baked in a greased and dusted mold.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 406 (falt i det fri)
Puddings of cooked legumes were a way of giving peas, beans, and lentils a finer presentation – often as a light dish or alongside roast meat.
Cook the legumes
Cook the soaked beans, peas, or lentils completely tender and drain off the water.
Cook the roots
Cook the carrots or celeriac tender and mash them together with the legumes.
Mix the mixture
Stir in the butter, salt, potato starch, egg yolks, and breadcrumbs. Finally fold in the stiffly beaten egg whites.
Bake or steam
Pour the mixture into a greased and dusted mold and bake in a water bath or oven at 175 °C (345 °F) for about 1 hour until the pudding is firm.
"1 spoon potato starch" is interpreted as about 1 tablespoon potato starch, "pounded rusk" is dried breadcrumbs, and a cooking time in a water bath/oven is given since the original states no time.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
«1 ske potetesmel» er tolket som ca. 1 spiseskje potetmel, «støtt kavring» er strøkavring, og koketid i vannbad/ovn er angitt siden originalen ikke oppgir tid.
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