Bread pudding of 15 split and buttered buns placed in a mold, poured over with an egg-milk of 6 eggs, 100 g sugar, and 7.5 dl milk, cooked in a water bath in the oven for 1 hour.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 464 (falt i det fri)
A richer bread pudding made from split and buttered buns, which soak in an egg-milk before cooking in a water bath in the oven.
Arrange the buns
Split the buns, butter them, and place them buttered-side down in a greased and coated mold.
Make the egg-milk
Whisk the eggs and sugar well together for about 15 minutes, and thin with the milk.
Let soak
Pour the egg-milk over the buns and let the mold stand at least half an hour with a little weight on top, so the buns soak up the liquid.
Cook in a water bath
Set the mold in a water bath in the oven and let the pudding cook about 1 hour until set.
Serve
Serve the pudding with sugar or red sauce.
Measures are converted to modern units, and the amount of butter for buttering the buns is estimated. The whisking «¼ hour» is kept as «whisk well», and the method is divided into steps.
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.
Smør
Egg
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Note on Modernised
Mål er omregnet til moderne enheter, og smørmengden til å smøre bollene er anslått. Piskingen «¼ time» er beholdt som «pisk godt», og fremgangsmåten er delt i trinn.
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