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.

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)

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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
Clean the crayfish
Wash and cook the crayfish, clean them and cut the meat into small square pieces.
2
Make the base sauce
Stir butter and flour together, thin with the milk, bring to a boil and cool.
3
Crayfish butter
Stir the crayfish butter smooth for 15 minutes and stir it into the sauce.
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
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
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.

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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 → 1914 (proofread, p. 151)~79% of the text changedremovedadded

40 ~~stk kreps (kokte).~~ krebs 50 ~~g smør.~~ gr. smør 60 ~~g hvetemel. 5 dl~~ gr. hvetemel 1/2 l. melk ~~(mengden er anslått).~~ 120 ~~g krepsesmør.~~ gr. krebsesmør 5 ~~stk~~ egg ~~(deles i plommer og hviter). 1 teskje~~ salt ~~(etter smak). 1 knivsodd cayennepepper. Vask og kok krepsen, rens den~~ cayenne. De vaskede, kokte krebs renses og ~~skjær kjøttet~~ skjæres op i ~~små~~ firkantede ~~stykker.. Rør smør~~ smaa stykker. Smør og mel røres sammen, ~~spe~~ spædes med melken, ~~kok opp og avkjøl.. Rør krepsesmøret smidig i 15 minutter og rør det inn~~ gives et opkok, avkjøles. Krebsesmørret røres 1/4 time, haves i ~~sausen.. Rør inn eggeplommene, salt og cayenne~~ sausen, likesaa tilsættes eggeblommerne, krydderierne, krebsekjøttet og ~~krepsekjøttet. Vend til sist inn~~ tilsidst de ~~stivpiskede eggehvitene.. Hell massen~~ stivvispede eggehviter. Stuingen heldes i en godt smurt form og ~~kok den~~ koker i ~~vannbad~~ vandbad ca. 1 ~~time.. Server puddingen~~ time. Serveres straks den er ~~ferdigkokt,~~ færdigkokt med aspargessaus eller ~~béchamelsaus.~~ bechamelsaus.

Note on Modernised

Melkemengden var utydelig i kilden og er satt til ½ liter, som passer til melmengden. Mål er oppgitt i moderne enheter (g, dl/l), og fremgangsmåten er skrevet i moderne språk. «1/4 time» er angitt som 15 minutter.

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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.

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