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)
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.
Soak the bread
Crumble the rye bread and soak it in as much milk as it can absorb.
Stir together
Stir in the egg yolks, sugar, butter, chopped almonds, raisins, and grated lemon zest.
Fold in the whites
Whip the egg whites stiff and fold them gently into the mixture at the end.
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.
Serve
Turn the pudding out onto a platter and serve it with red sauce.
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.
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.
Egg
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