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Bread Pudding I

Erken's bread pudding I of soaked rye bread with egg, sugar, butter, almonds, raisins, and lemon zest, cooked in a water bath and served with red sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 464 (falt i det fri)

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About the dish

One of several bread puddings in the dessert chapter, where Erken shows how stale bread can be used up. This variant uses rye bread and is seasoned with almonds, raisins, and lemon zest.

How to make it

  1. 1

    Soak the bread

    Crumble the rye bread and soak it in as much milk as it can absorb.

  2. 2

    Stir together

    Stir in the egg yolks, sugar, butter, chopped almonds, raisins, and grated lemon zest.

  3. 3

    Fold in the whites

    Whip the egg whites stiff and fold them gently into the mixture at the end.

  4. 4

    Cook in a water bath

    Pour the mixture into a greased and coated mold and cook it in a water bath for about 30 minutes.

  5. 5

    Serve

    Turn the pudding out onto a platter and serve it with red sauce.

Changes from the original

Quantities are given in modern units (grams, dl), and the amount of milk is estimated since the original only says «as much milk as the bread can absorb». The method is written in modern steps; cooking in a water bath is kept.

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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. 464) → 1949 (korrekturlest, s. 529)~75% av teksten endretfjernetlagt til
½ 1/2 kg. rugbrød 6 egg 125 gr. sukker 125 gr. smør 50 gr. søte mandler, skoldet skåldet og hakket 100 gr. rosiner skal skall av ½ citron. Bløt brødet ut i saa meget 1/2 sitron. Brødet skjæres op, på helles den kokende melk, vaniljen og sukkeret. Ligger til brødet er godt utbløtt, ca. 1/2 time; presses gjennem hårsikt eller dørslag, tilsettes 4 hele egg, som det kan opta, rør eggeblommerne, sukkeret er vispet godt sammen, 6 eggeplommer, én efter én, og det øvrige i, tilsidst de tilsist 4 stivvispede hviter. Haves Has i godt smurt og strøet form og strødd form, helst randform, koker i vandbad ½ vannbad i ovnen 1/2—3/4 time. Rød saus. Hvelves og serveres med eggekrem eller fruktsaus.

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Frequently asked questions

How is the bread pudding prepared?
The rye bread is soaked in as much milk as it can absorb. Then egg yolks, sugar, butter, chopped almonds, raisins, and lemon zest are stirred in, and finally the stiffly whipped egg whites. The mixture is put in a greased and coated mold and cooked in a water bath for ½ hour.
What is served with it?
Red sauce (berry sauce), according to the original recipe.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 464.
Which bread is used?
½ kg rye bread. The almonds should be blanched and chopped before being stirred in.

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