How long does the pudding take, and why is the total time 210 minutes?

The pudding itself cooks in a water bath in the oven for about 1 hour. The long total time is because the beans must first be soaked and then cooked tender before they are ground.

Do the beans need to be soaked?

Yes, the recipe uses soaked white beans (250 g). They are soaked, cooked tender and ground once together with cooked celery (100 g) and cooked potatoes (250 g).

How does the pudding get a good consistency?

The butter is melted, the ground mixture stirred in, thinned with 1 1/2 dl milk and brought to a boil. Take it off the heat before the egg yolks and seasonings are stirred in, and finally fold in the stiffly beaten egg whites. The mold should be greased and crumb-coated.

What is served with it?

Brown sauce or tomato sauce, according to the original recipe in Schønberg Erken's "Stor kokebok" (1914), p. 405.

White Bean Pudding

Erken's white bean pudding (1914): cooked white beans are ground with cooked celeriac and potatoes, stirred into melted butter and milk, brought to a boil, mixed with egg yolks and seasonings, and stiffly beaten whites folded in. Baked in a greased mold in a water bath for about 1 hour. Served with brown sauce or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 405 (falt i det fri)

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About the dish

A molded pudding of legumes, cooked in a water bath in the oven as Erken most often recommends for delicate puddings. The dish is a meatless main course in the chapter on root vegetables, vegetables and legumes.

How to make it

1
Cook the beans
Soak the white beans and cook them tender.
2
Grind
Run the beans once through a meat grinder together with the cooked celeriac and cooked potatoes.
3
Stir the mixture
Melt the butter, stir in the ground mixture, thin with the milk and bring to a boil.
4
Eggs and seasonings
Take the pot off the heat. Stir in the egg yolks, salt, pepper and nutmeg, and finally fold in the stiffly beaten egg whites.
5
Bake in a water bath
Fill the mixture into a greased and crumb-coated mold and bake in a water bath in the oven at 175 °C (345 °F) for about 1 hour.
6
Serving
Serve with brown sauce or tomato sauce.

Changes from the original

Measurements modernized (1.5 dl milk), "males" (ground) specified as a meat grinder, and the oven temperature for the water bath estimated at 175 °C (345 °F).

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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. 405) → 1949 (korrekturlest, s. 448)~39% av teksten endretfjernetlagt til

Hvit bønnepudding. 250 gr. hvite bønner 250 gr. kokte poteter 100 gr. kokt selleri 50 gr. smør 1 1/2 del. melk salt muskat pepper 4 egg. De utbløtte bønner kokes møre, males én gang med sellerien og ~~poteterne. Smørret~~ potetene. Smøret smeltes, irøres de malte bønner, selleri og poteter, ~~spædes~~ speses med melken og ~~gives~~ gis et opkok. ~~Tages~~ Tas av ~~ilden,~~ varmen, irøres ~~eggeblommer,~~ eggeplommer, krydderier og ~~tilsidst~~ til sist de stivvispede eggehviter. Røren ~~haves~~ has i en smurt og ~~strøet~~ strødd form, koker i ~~vandbad~~ vannbad i ovnen ca. 1 time. Brun saus eller tomatsaus serveres til. Kakene eller biffene kan også serveres med persillesmør; 100 gr. smør blandet med hakket persille. Legg en kule persillesmør på hver biff.

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Frequently asked questions

How long does the pudding take, and why is the total time 210 minutes?: The pudding itself cooks in a water bath in the oven for about 1 hour. The long total time is because the beans must first be soaked and then cooked tender before they are ground.
Do the beans need to be soaked?: Yes, the recipe uses soaked white beans (250 g). They are soaked, cooked tender and ground once together with cooked celery (100 g) and cooked potatoes (250 g).
How does the pudding get a good consistency?: The butter is melted, the ground mixture stirred in, thinned with 1 1/2 dl milk and brought to a boil. Take it off the heat before the egg yolks and seasonings are stirred in, and finally fold in the stiffly beaten egg whites. The mold should be greased and crumb-coated.
What is served with it?: Brown sauce or tomato sauce, according to the original recipe in Schønberg Erken's "Stor kokebok" (1914), p. 405.

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