Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Crayfish pudding

Crayfish pudding from Erken's Stor kokebok (Great Cookbook): a thick milk sauce of 50 g butter, 60 g flour and about ½ l milk mixed with 120 g crayfish butter, egg yolks, salt, cayenne and the meat of 40 crayfish, folded with stiffly beaten egg whites and cooked in a greased mold in a water bath about 1 hour. Served at once with asparagus sauce or béchamel sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 151 (falt i det fri)

Be the first to rate

About the dish

A fine crayfish pudding cooked in a water bath, a typical party dish from Erken's fish chapter. It is served at once with asparagus sauce or béchamel sauce.

How to make it

  1. 1

    Clean the crayfish

    Wash and cook the crayfish, clean them and cut the meat into small square pieces.

  2. 2

    Make the base sauce

    Stir butter and flour together, thin with the milk, bring to a boil and cool.

  3. 3

    Crayfish butter

    Stir the crayfish butter smooth for 15 minutes and stir it into the sauce.

  4. 4

    Mix the batter

    Stir in the egg yolks, salt and cayenne and the crayfish meat. Finally fold in the stiffly beaten egg whites.

  5. 5

    Cook in a water bath

    Pour the mixture into a well-greased mold and cook it in a water bath for about 1 hour.

  6. 6

    Serving

    Serve the pudding as soon as it is cooked, with asparagus sauce or béchamel sauce.

Changes from the original

The amount of milk was unclear in the source and has been set at ½ liter, which suits the amount of flour. Measures are given in modern units (g, dl/l), and the method is written in modern language. "1/4 hour" is given as 15 minutes.

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. 151) → 1949 (korrekturlest, s. 179)~45% av teksten endretfjernetlagt til
40 krebs kreps 50 gr. smør 60 gr. hvetemel 1/2 l. ½ 1. melk 120 gr. krebsesmør krepsesmør 5 egg salt cayenne. De kajenne. Den vaskede, kokte krebs kreps renses og skjæres op i firkantede smaa små stykker. Smør og mel røres sammen, spædes speses med melken, gives gis et opkok, avkjøles. Krebsesmørret Krepsesmøret røres 1/4 time, haves ½time, has i sausen, likesaa tilsættes eggeblommerne, krydderierne, krebsekjøttet likeså tilsettes eggeplommene, krydderiene, krepsekjøttet og tilsidst tilsist de stivvispede eggehviter. Stuingen heldes helles i godt smurt form og koker i vandbad vannbad ca. 1 time. Serveres straks den er færdigkokt ferdigkokt med aspargessaus aspargesssaus eller bechamelsaus.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the pudding cook?
It is poured into a well-greased mold and cooked in a water bath for about 1 hour. Allow around 110 minutes total including cleaning the crayfish and preparing the base sauce.
What is crayfish butter, and how is it used here?
Crayfish butter is butter blended with crushed crayfish shells, which gives color and flavor. In the recipe, 120 g crayfish butter is stirred for about 1/4 hour before being mixed into the cooled sauce.
What is served with the crayfish pudding?
It is served as soon as it is cooked, with asparagus sauce or béchamel sauce.
What main ingredients are needed?
40 crayfish, 50 g butter, 60 g wheat flour, 1/2 l milk, 120 g crayfish butter, 5 eggs, salt and cayenne. The egg whites are whipped stiff and folded in at the end. The recipe is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 151.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!