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Lentil Gratin (lentil aubin)

Erken's lentil aubin from 1914: cooked lentils are pressed through a sieve, mixed with a milk-soaked roll, egg, and salt, optionally with stiffly beaten egg whites, and baked in a greased dish for 1 hour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 406 (falt i det fri)

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About the dish

One of several recipes where Erken shows how cooked legumes can be used further as "aubin," puddings, and croquette dough – affordable and nutritious everyday food.

How to make it

  1. 1

    Cook the lentils

    Cook the soaked lentils until tender in lightly salted water and drain off the water well.

  2. 2

    Mash the lentils

    Press or rub the cooked lentils through a fine-mesh sieve into a purée.

  3. 3

    Soak the bread

    Soak the roll in the milk and stir it into the lentil purée together with the egg. Season with salt.

  4. 4

    Egg whites

    For a lighter gratin, beat up to three egg whites until stiff and fold them in just before the dish goes into the oven.

  5. 5

    Bake

    Pour the mixture into a well-greased ovenproof dish and bake at 180 °C (355 °F) for about 1 hour until the gratin is firm and golden.

Changes from the original

Deciliters and grams are kept in modern form, "purée sieve" is explained as a fine-mesh sieve, and a baking temperature is given (the original only says "hot oven"). The egg whites are included as an optional addition just as the original describes.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 406) → Modernisert~88% av teksten endretfjernetlagt til
250 gr. g linser (tørkede, bløtlagt). 1 stk rundstykke (eller tilsvarende loff). 2 del. melk dl melk. 1 egg salt. De stk egg. salt (etter smak). 3 stk eggehviter (valgfritt, stivpisket). Kok de bløtlagte linsene møre i lettsaltet vann og hell av vannet godt.. Press eller gni de kokte linser gnides gjennem purésigt, irøres brødet, som er utbløtt linsene gjennom en finmasket sil til en puré.. Bløt rundstykket i melken, samt egget melken og salt efter smak. Indtil rør det inn i linsepuréen sammen med egget. Smak til med salt.. Ønsker du en luftigere grateng, pisk opp til tre hviter kan tages med, om man har dem staaende; hviterne vispes eggehviter stive og tilsættes, idet aubinen skal vend dem inn like før formen settes i ovnen. Haves ovnen.. Hell massen i et godt smurt omeletfat ildfast fat og stekes stek ved 180 °C i varm ovn omtrent 1 time. time til gratengen er fast og gyllen.

Note til Modernisert

Desiliter og gram er beholdt i moderne form, «purésigt» er forklart som finmasket sil, og steketemperatur er angitt (originalen sier bare «varm ovn»). Eggehvitene er tatt inn som valgfritt tillegg slik originalen beskriver.

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Frequently asked questions

How long does the lentil gratin take?
The gratin itself is baked in a hot oven for 1 hour. Figure on around 2.5 hours in total, since the lentils must first be cooked and then pressed through a sieve.
What is the gratin made of?
250 g lentils, 1 bread roll, 2 deciliters of milk, 1 egg, and salt. The roll is soaked in the milk and stirred into the lentil purée together with egg and salt.
Can I use extra egg whites?
Yes. The recipe says that up to three whites can be used if you have them on hand. They are beaten stiff and folded in just before the dish goes into the oven, so the gratin turns out airy.
What kind of dish should I use?
The mixture is put into a well-greased omelet dish and baked in a hot oven for 1 hour. Good greasing is important so the gratin doesn't stick.

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