Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Klippfisk (Salt Cod) Pudding

Salt cod pudding made from a butter-flour base with 3.75 dl milk, 5 eggs, and 375 g finely chopped cooked salt cod. The batter is beaten at length, the egg whites folded in, and the pudding steamed in a water bath for 1 hour in a greased and crumbed mold. Served with melted butter seasoned with Maggi.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 81 (falt i det fri)

Be the first to rate

About the dish

Fish puddings belonged to the finer everyday fare around 1914 and were a way to use up cooked salt cod. French names in parentheses show the home-economics schools' connection to French cuisine.

How to make it

  1. 1

    Make the base

    Stir the butter and flour together, thin with the boiling milk, and let it simmer for 5 minutes. Let cool.

  2. 2

    Stir in the yolks

    Add the egg yolks one at a time, stirring well between each.

  3. 3

    Beat the batter until airy

    Once the last yolk has been added, beat the batter for 20 minutes.

  4. 4

    Mix in fish and spices

    Stir in the picked-over, finely chopped fish along with pepper and nutmeg.

  5. 5

    Fold in the egg whites

    Finally, carefully fold in the stiffly beaten egg whites.

  6. 6

    Steam the pudding

    Fill the batter into a well-greased and crumbed mold and cook it in a water bath for 1 hour.

  7. 7

    Serve

    Serve the pudding in the mold with melted butter to which a few drops of Maggi seasoning have been added.

Changes from the original

Measurements are written in modern units (g, dl), "whites" is called egg whites, and the long beating time is kept but described as work that can be done with an electric mixer. Maggi seasoning is optional in the modern version.

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.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 81) → 1949 (korrekturlest, s. 97)~37% av teksten endretfjernetlagt til
75 gr. smør 75 gr. hvetemel 3 3/4 del. 3½ dd. melk 5 egg 375 gr. fisk pepper muskat. Smør og mel røres sammen, spædes spedes med den kokende melk, smaakoker småkoker i 5 minutter; avkjøles. Eggeblommerne tilsættes en Eggeplommene settes én ad gangen, og man skal røre godt mellem hver. Naar sidste eggeblomme Når siste eggeplomme er tilsat, tilsatt, røres deigen i 20 minutter. Den plukkede, finhakkede fisk haves has i samt krydderier krydderier, og tilsidst tilsist de stivvispede hviter. Deigen haves has i en godt smurt og strøet strødd form og koker i vandbad vannbad i 1 time. Serveres i formen med smeltet smør, som tilsættes nogen draaper maggikrydderi. tilsettes noen dråper norexekstrakt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the pudding cook?
The batter is filled into a well-greased and crumbed mold and cooked in a water bath for 1 hour. Figure on about 2 hours total including preparation (among other things, 20 minutes of beating the batter).
Why must the batter be beaten so long?
The egg yolks are added one at a time with good stirring between each, and after the last yolk the batter is beaten for 20 minutes. This makes an airy, even pudding batter. The stiffly beaten whites are folded in at the very end.
What is the pudding served with?
It is served in the mold with melted butter to which a few drops of Maggi seasoning have been added.
How much fish and egg is needed for 6 servings?
375 g fish (picked over and finely chopped), 5 eggs, 75 g butter, 75 g wheat flour, and 3 3/4 dl milk, plus pepper and nutmeg.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!