How long does the pudding need?

In a water bath it cooks 3/4–1 hour. If you bake it in the oven, it takes only 20–30 minutes.

Which vegetables can be used?

Cooked vegetables such as leek, cauliflower, asparagus, asparagus beans, carrots, and peas – one kind or several layered in the mold.

How is the pudding batter made?

Melt 50 g butter, stir in 40 g wheat flour, thin with 3 dl milk, and bring to a boil. Take the pan off the heat, salt to taste, stir in 4 egg yolks, and finally fold in the stiffly beaten egg whites.

What is served with it?

Melted or stirred butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 433, and serves 3–4 people.

Vegetable Pudding

Erken's vegetable pudding for 3–4 people: a thick white sauce of 50 g butter, 40 g flour, and 3 dl milk, cooled and bound with 4 egg yolks and stiffly beaten whites, layered with boiled vegetables in a greased mold; cooked ¾–1 hour in a water bath or baked 20–30 minutes. Served with melted butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 433 (falt i det fri)

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About the dish

A light in-between dish from "Stor kokebok" (1914), built on a thick white base sauce (panade) bound with egg yolks and lifted with stiffly beaten egg white – a classic way of making use of boiled vegetables.

How to make it

1
Make the base sauce
Melt the butter, stir in the flour, and thin with the milk. Bring it to a boil and take the pan off the heat.
2
Bind the mixture
Add salt to taste and the egg yolks, and finally fold in the stiffly beaten egg whites.
3
Fill the mold
Layer the mixture with one or more kinds of boiled vegetables in a well-greased mold.
4
Cook or bake
Cook the pudding ¾–1 hour in a water bath, or bake it in the oven for 20–30 minutes.
5
Serving
Serve with melted or stirred butter.

Changes from the original

Measures modernized (dl and grams), "eggeblommer" → egg yolks, "eggehviter" → egg whites. The cooking time in the water bath is read as ¾–1 hour. The steps have been numbered.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 433) → 1949 (korrekturlest, s. 483)~36% av teksten endretfjernetlagt til

~~(Til 3 å 4 personer.)~~ 50 gr. smør 40 gr. hvetemel 3 del. melk 4 egg salt kokte ~~grønsaker~~ grønnsaker som purre, ~~blomkaal,~~ blomkål, asparges, aspargesbønner, gulerøtter, erter m. m. Smelt ~~smørret,~~ smøret, rør i melet, ~~spæd~~ spe med melken, gi det et opkok, ta det av ~~ilden, tilsæt~~ varmen, tilsett salt efter smak, ~~eggeblommer~~ eggeplommer og de stivvispede ~~eggehviter. Haves~~ eggwhiter. Has i smurt form lagvis med en én eller flere av de forskjellige, kokte ~~grønsaker~~ grønnsaker, og koker ~~3/4—1~~ 3/4 —1 time i ~~vandbad~~ vannbad eller stekes i ovn 20—30 minutter. Smeltet eller rørt smør serveres til. Til 3 å 4 personen.

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Frequently asked questions

How long does the pudding need?: In a water bath it cooks 3/4–1 hour. If you bake it in the oven, it takes only 20–30 minutes.
Which vegetables can be used?: Cooked vegetables such as leek, cauliflower, asparagus, asparagus beans, carrots, and peas – one kind or several layered in the mold.
How is the pudding batter made?: Melt 50 g butter, stir in 40 g wheat flour, thin with 3 dl milk, and bring to a boil. Take the pan off the heat, salt to taste, stir in 4 egg yolks, and finally fold in the stiffly beaten egg whites.
What is served with it?: Melted or stirred butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 433, and serves 3–4 people.

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