Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Meat pudding with leek (for invalids)

Minced meat and pork are worked with cream and egg white, layered with boiled leek in a mould and cooked in a water bath until the mixture sets. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 805.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 805 (falt i det fri)

Be the first to rate

About the dish

The dish appears in the chapter on invalid cookery with its nutritional content given (407 calories).

How to make it

  1. 1

    Make the forcemeat

    Mince the meat and pork fat 5–6 times. Work the mixture until firm with salt and pepper.

  2. 2

    Add egg and cream

    Stir in the unwhisked egg white and the cream.

  3. 3

    Layer in a mould

    Put boiled leek and forcemeat in layers in a greased mould.

  4. 4

    Cook in a water bath

    Cook the pudding in a water bath for about 20 minutes, or until the forcemeat has set. Other permitted vegetables can be used instead of leek.

Changes from the original

The amounts are for one portion. "Eggekrite" is corrected to egg white, and "1/2 del." is read as 0.5 dl.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 805) → Modernised~82% of the text changedremovedadded
Kjøtt 100 g okse- eller kalvekjøtt. 25 g flesk (ferskt). salt (etter smak). pepper (etter smak). 0,5 dl fløte (ca.). 1 stk eggehvite (uvispet). 2 stk purre (kokt). Mal kjøtt og flesk males 5 å 6 ganger, arbeides 5–6 ganger. Arbeid farsen seigt med salt og pepper, pepper.. Rør inn den uvispede eggekrite røres i, samt fløten. Den kokte eggehviten og fløten.. Legg kokt purre legges og farse lagvis med farsen i en smurt form. Koker form.. La puddingen koke i vannbad i ca. 20 min. minutter, eller til farsen er har stivnet. Andre tillatte grønnsaker kan benyttes istedenfor purren. Eggehv. Fett Kullhydr. Kal. 25 gr. 32,7 gr. 0 gr. = 407 100 gr. okse eller kalv 25 gr. flesk, ferskt salt pepper ca. 1/2 del. fløte 1 eggekvite 2 purrer. brukes i stedet for purre.

Note on Modernised

Mengdene er for én porsjon. «Eggekrite» er rettet til eggehvite, og «1/2 del.» er tolket som 0,5 dl.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Can I use other vegetables?
Yes, other permitted vegetables can be used instead of leek.
How long does the pudding cook?
About 20 minutes in a water bath, or until the forcemeat has set.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!