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.

Klippfisk (Salt Cod) Pudding

Name: Klippfisk (Salt Cod) Pudding
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 75 g butter; 75 g wheat flour; 3.75 dl milk (boiling); 5 pcs eggs (separated into yolks and whites); 375 g cooked salt cod (picked over and finely chopped); pepper (to taste); nutmeg (to taste); 100 g butter (for melted butter at serving); Maggi seasoning (a few drops in the melted butter)

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)

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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
Make the base
Stir the butter and flour together, thin with the boiling milk, and let it simmer for 5 minutes. Let cool.
2
Stir in the yolks
Add the egg yolks one at a time, stirring well between each.
3
Beat the batter until airy
Once the last yolk has been added, beat the batter for 20 minutes.
4
Mix in fish and spices
Stir in the picked-over, finely chopped fish along with pepper and nutmeg.
5
Fold in the egg whites
Finally, carefully fold in the stiffly beaten egg whites.
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
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.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 97)~71% of the text changedremovedadded

75 ~~g smør.~~ gr. smør 75 ~~g hvetemel. 3,75 dl~~ gr. hvetemel 3½ dd. melk ~~(kokende).~~ 5 ~~stk~~ egg ~~(deles i plomme og hvite).~~ 375 ~~g kokt klippfisk (plukket og finhakket).~~ gr. fisk pepper ~~(etter smak). muskat (etter smak). 100 g smør (til smeltet smør ved serveringen). maggikrydder (noen dråper i det smeltede smøret). Rør smør~~ muskat. Smør og mel røres sammen, ~~spe~~ spedes med den kokende ~~melken og la det småkoke~~ melk, småkoker i 5 ~~minutter. Avkjøl.. Tilsett eggeplommene~~ minutter; avkjøles. Eggeplommene settes én ~~om gangen~~ ad gangen, og ~~rør~~ man skal røre godt ~~mellom hver..~~ mellem hver. Når siste eggeplomme er tilsatt, røres deigen i 20 ~~minutter.. Rør inn den~~ minutter. Den plukkede, finhakkede ~~fisken~~ fisk has i samt ~~pepper~~ krydderier, og ~~muskat.. Vend til sist forsiktig inn~~ tilsist de ~~stivpiskede eggehvitene.. Fyll deigen~~ stivvispede hviter. Deigen has i en godt smurt og strødd form og ~~kok den~~ koker i vannbad i 1 ~~time.. Server puddingen~~ time. Serveres i formen med smeltet ~~smør tilsatt~~ smør, som tilsettes noen dråper ~~maggikrydder.~~ norexekstrakt.

Note on Modernised

Mål er skrevet i moderne enheter (g, dl), «hviter» er kalt eggehviter, og den lange røretiden er beholdt men beskrevet som mulig arbeid med elektrisk mikser. Maggikrydderi er valgfritt i moderne versjon.

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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.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

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