How long should the pudding bake in the oven?

Half an hour to three-quarters of an hour, until golden. The total time, including pre-boiling the Jerusalem artichokes, is about 100 minutes.

How is the pudding assembled?

An ovenproof dish is buttered and sprinkled with grated cheese. Spread a little sauce over the bottom, then a layer of Jerusalem artichoke slices, cheese, and sauce, and continue layering. The top layer should be sauce, which is sprinkled with the rest of the cheese and rusk crumbs and drizzled with melted butter.

How is the sauce made?

Half of the butter (60 g total) is stirred together with 40 g all-purpose flour, thinned with 4 dl Jerusalem artichoke cooking liquid (and 2 dl cream), simmered for 5 minutes, seasoned with salt and pepper, and finally 1 egg yolk is stirred in.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 379, under root vegetables and vegetables – gratins and puddings. The French title is soufflé de topinambours. The recipe serves 4.

Jerusalem Artichoke Pudding (soufflé de topinambours)

Erken's Jerusalem artichoke pudding from 1914: boiled, fried artichoke slices layered with cheese and a sauce of butter, flour, artichoke cooking liquid, and cream thickened with egg yolk, gratinated with cheese, rusk crumbs, and melted butter in the oven for ½–¾ hour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 379 (falt i det fri)

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About the dish

A layered Jerusalem artichoke gratin in which the cooking liquid is used for the sauce – typical of Erken's thrifty and flavor-conscious cooking. The recipe begins at the bottom of page 379 and continues on page 380.

How to make it

1
Cook the Jerusalem artichokes
Clean and boil the Jerusalem artichokes until tender in the boiling, salted water, as in the previous recipe. Reserve 4 dl of the cooking liquid.
2
Fry the slices
Slice the Jerusalem artichokes, season with a little pepper, and fry them in half of the butter.
3
Make the sauce
Stir the remaining butter together with the flour, thin with the cooking liquid and the cream, let the sauce simmer for 5 minutes, and season with salt and pepper. Remove from the heat and stir in the egg yolk.
4
Assemble the dish
Butter an ovenproof dish, sprinkle it with grated cheese, and spread a little of the sauce over the bottom. Then add a layer of Jerusalem artichokes, cheese, and sauce, and continue in this way. The top layer should be sauce.
5
Bake
Sprinkle the remaining cheese and a little rusk crumbs over the top, drizzle with melted butter, and bake in the oven at about 200 °C (390 °F) for ½–¾ hour until the pudding is golden.

Changes from the original

Measurements converted to modern units; 1 liter of Jerusalem artichokes estimated at about 700 g. The cream is listed as part of the sauce liquid together with the cooking liquid. The oven temperature is not given in the original and has been estimated at 200 °C (390 °F). The method has been divided into numbered steps.

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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. 379) → 1949 (korrekturlest, s. 813)~94% av teksten endretfjernetlagt til

~~1 l. jordskokker 3/4 l. kokende vand 1 teske salt 60 gr. smør 40 gr. hvetemel 100~~ 200 gr. ~~reven ost 4 del. jordskokkraft 2 del. fløte pepper 1 eggeblomme kavring. Jordskokkerne kokes~~ blandet gulerøtter, rødbeter, grønnkål eller spinat, uten blomkål, poteter, litt hakket persille. lages på samme måte som ~~i foregaaende opskrift; skjæres i skiver, krydres~~ ovenstående, kun at der spedes med ~~litt pepper~~ 1 del. fløte og ~~stekes~~ 1 del. grønnsakvann. De kokte jordskokker has i ~~halvparten av smørret. Resten av smørret og melet røres sammen, spædes med kraften, smaakoker~~ i ~~5 minutter, krydres efter smak og irøres eggeblommen. Et ildfast fat smøres med smør, strøes med reven ost, litt av sausen lægges i, herover lægges et lag jordskokker, ost og saus,~~ eggeplomme og ~~saaledes fortsættes, øverste lag skal være saus, som strøes med resten av osten, strøes med kavring, dryppes med smeltet smør. Stekes~~ til sist den stivpiskede eggekbite. Kokes i ~~ovn 1/2—3/4~~ vannbad ½ time.

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Frequently asked questions

How long should the pudding bake in the oven?: Half an hour to three-quarters of an hour, until golden. The total time, including pre-boiling the Jerusalem artichokes, is about 100 minutes.
How is the pudding assembled?: An ovenproof dish is buttered and sprinkled with grated cheese. Spread a little sauce over the bottom, then a layer of Jerusalem artichoke slices, cheese, and sauce, and continue layering. The top layer should be sauce, which is sprinkled with the rest of the cheese and rusk crumbs and drizzled with melted butter.
How is the sauce made?: Half of the butter (60 g total) is stirred together with 40 g all-purpose flour, thinned with 4 dl Jerusalem artichoke cooking liquid (and 2 dl cream), simmered for 5 minutes, seasoned with salt and pepper, and finally 1 egg yolk is stirred in.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 379, under root vegetables and vegetables – gratins and puddings. The French title is soufflé de topinambours. The recipe serves 4.

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