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Cauliflower Pudding (chou-fleur au gratin)

Cauliflower pudding: a thick butter panade of 100 g butter, 100 g flour and 5 dl milk, cooled and stirred with 8 egg yolks, salt and stiffly beaten whites, layered with boiled cauliflower in a greased and crumbed mold. Steamed 2 hours or baked in a water bath about 1 hour. Served with creamed butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 392 (falt i det fri)

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About the dish

A fine middle course of boiled cauliflower baked into an egg-rich butter batter (panade). Erken gives both the old method with a pot and embers on the lid and baking in a water bath in the oven.

How to make it

  1. 1

    Boil the cauliflower

    Boil the cauliflower head tender in salted water, cool it and divide it into smaller florets.

  2. 2

    Make the panade

    Melt the butter, stir in the flour and thin little by little with the milk. Cook for 3 minutes, take the pot off the heat and let the batter cool.

  3. 3

    Mix in the eggs

    Stir in the egg yolks one at a time, add the salt, and finally fold in the stiffly beaten egg whites.

  4. 4

    Fill the mold

    Grease a mold well and dust it with breadcrumbs. Fill it in layers with batter and boiled cauliflower.

  5. 5

    Boil or bake

    Steam the pudding in a pot with boiling water for about 2 hours, or place the mold in a water bath in the oven at about 175 °C (345 °F) for about 1 hour until set.

  6. 6

    Serve

    Turn the pudding out and serve it with creamed butter.

Changes from the original

The amount of milk is interpreted as 5 dl. Measurements have been converted to modern units, and the cooking time is given for a water bath in the oven (about 175 °C (345 °F)). Creamed butter is kept as the accompaniment.

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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
1914 (proofread, p. 392) → Modernised~83% of the text changedremovedadded
100 gr. smør g smør. 100 gr. hvetemel 1/2 l. melk, nysilet g hvetemel. 5 dl melk (helmelk). 8 stk egg (deles i plommer og hviter). 1 blomkaalhode stk blomkålhode (kokt og delt). 1 teske ts salt. Smørret smeltes, irøres melet, spædes smør og kavring (til formen). rørt smør (til servering). Kok blomkålhodet mørt i saltet vann, avkjøl det og del det i mindre buketter.. Smelt smøret, rør inn melet og spe litt efter etter litt med melken, kokes melken. Kok i 3 minutter, tages ta kjelen av ilden, avkjøles. Irøres eggeblommerne, 1 ad gangen, platen og la deigen avkjøles.. Rør inn eggeplommene én for én, tilsett saltet, samt tilsidst og vend til sist inn de stivpiskede hviter. Heldes i smurt eggehvitene.. Smør en form godt og strøet form, lagvis strø den med kavring. Fyll den kokte kaal. Koker i 2 timer lagvis med glør paa lokket deig og kokt blomkål.. Dampkok puddingen i gryte kjele med kokende vand, vann i ca. 2 timer, eller kokes sett formen i vandbad vannbad i stekeovnen ved ca. 175 °C i ca. 1 time. Serveres time til den er fast.. Hvelv puddingen og server den med rørt smør.

Note on Modernised

Mengden melk er tolket som 5 dl. Målene er omregnet til moderne enheter, og steketiden er oppgitt for vannbad i stekeovn (ca. 175 °C). Rørt smør er beholdt som tilbehør.

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Frequently asked questions

How long should the pudding cook?
About 2 hours in a pot with boiling water and embers on the lid, or about 1 hour in a water bath in the oven.
How is the base batter made?
Melt 100 g butter, stir in 100 g wheat flour and thin little by little with 1/2 l milk. Cook 3 minutes, cool, and stir in 8 egg yolks one at a time plus 1 tsp salt. Finally, fold in the stiffly beaten egg whites.
How is the mold filled, and what is served with it?
The batter is layered with the pre-boiled cauliflower in a greased and crumbed mold. Served with creamed butter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 392, where it is called chou-fleur au gratin.

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