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Lobster Pudding

Lobster pudding from Erken's Stor kokebok 1914: a thick butter, flour and milk base with egg yolks, cut-up lobster meat and stiffly beaten egg whites, cooked in a mold in a water bath for about 1½ hours and served with creamed butter flavored with lobster roe and sherry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 148 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (1914), among the lobster dishes for finer dinners. The pudding is cooked in a mold in a water bath and served with melted, creamed butter flavored with lobster roe and sherry.

How to make it

  1. 1

    Make the base

    Stir butter and flour together in a pot, thin with the milk and bring to a boil. Let the base cool a little.

  2. 2

    Stir in the egg yolks

    Stir in the egg yolks one at a time. Season to taste with salt and nutmeg.

  3. 3

    Mix in the lobster

    Cut the lobster meat into small pieces and stir it into the base.

  4. 4

    Fold in the egg whites

    Beat the egg whites stiff and fold them in gently at the end.

  5. 5

    Cook the pudding

    Fill the mixture into a greased and crumb-coated mold with a lid and cook it in a water bath for about 1½ hours.

  6. 6

    Serve

    Turn out the pudding. Mash the lobster roe, mix it with melted, creamed butter and sherry, and serve the sauce alongside.

Changes from the original

Measurements are modernized (deciliter/gram, "daase" = tinned lobster). The amount of milk is missing from the printed ingredient list; about 6 dl is suggested here based on the amount of butter and flour. Cooking "i vand" (in water) is specified as a water bath, and the steps are broken up in modern language.

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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
Modernised → 1914 (proofread, p. 148)~88% of the text changedremovedadded
750 g hummerkjøtt (kokt hummer, gr. hummer eller en 500 g boks hermetisk hummer). ½ kg.s daase 125 g smør. gr. smør 125 g hvetemel. 6 dl gr. hvetemel melk (mengden er ikke oppgitt i originalen; ca. 6 dl passer til smør- og melmengden). 9 stk egg (plommer og hviter skilles). 1 ts salt (etter smak). 0,5 ts revet muskat (etter smak). 1 dl sherry (til sausen). 100 g smør (til rørt smør ved servering). Rør smør muskat. Smør og mel sammen i en kjele, spe røres sammen, spædes med melken og gi det melken, gives et oppkok. Avkjøl røren litt.. Rør inn eggeplommene én om gangen. Smak til med salt og muskat.. Skjær hummerkjøttet i små stykker og rør opkok, avkjøles litt. Eggeblommerne røres i, en ad gangen, krydderier efter smak, det inn i røren.. Stivpisk eggehvitene smaaskaarne hummerkjøt og vend dem forsiktig inn til slutt.. Fyll massen tilsidst de stivpiskede eggehviter. Haves i en smurt og strødd strøet form med lokk og kok den i vannbad kokes i vand ca. 1½ time.. Hvelv puddingen. Rør ut hummerrognen, bland den sammen time. Serveres med smeltet, rørt smør og sherry, og server sausen til. smør. Den utgnedne hummerrogn samt 1 del. sherry haves i sausen.

Note on Modernised

Mål er modernisert (desiliter/gram, «daase» = hermetisk hummer). Melkemengden mangler i den trykte ingredienslisten; her er ca. 6 dl foreslått ut fra mengden smør og mel. Kokingen «i vand» er presisert som vannbad, og trinnene er delt opp i moderne språk.

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Frequently asked questions

How long should the pudding cook?
It is cooked in a water bath for about 1½ hours in a greased and crumb-coated mold. Allow around 2 hours in total including preparation.
Can I use tinned lobster?
Yes, the original recipe calls for 750 g lobster or a ½ kg can.
What is served with it?
Creamed butter (butter sauce). The lobster roe is mashed and added to the sauce along with 1 deciliter of sherry.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 148. It serves 8.

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