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Cornstarch Pudding

Cooked cornstarch pudding from Erken's Stor kokebok 1914: a foam of 3 egg yolks and 60 g sugar, 60 g cornstarch, 1 l milk, and ground almonds is brought to a boil, stiffly beaten whites are folded in, and it is poured into a water-rinsed mold. Served with a red berry sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 468 (falt i det fri)

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About the dish

A simple, cooked cornstarch pudding from the dessert chapter of Stor kokebok (1914). Such puddings were inexpensive everyday desserts and were always served with a red sauce of berries or fruit syrup.

How to make it

  1. 1

    Whisk the egg foam

    Whisk the egg yolks and sugar for about 15 minutes until pale and airy.

  2. 2

    Thin the mixture

    Stir in the cornstarch and thin with the milk a little at a time. Add the blanched, ground almonds.

  3. 3

    Bring to a boil

    Pour everything into a heavy-bottomed pot and stir until the mixture comes to a boil.

  4. 4

    Fold in the whites

    Take the pot off the heat, fold in the stiffly beaten egg whites, return it to the heat, and bring to a boil. Stir until the mass is smooth.

  5. 5

    Serving

    Pour the pudding into a water-rinsed mold or directly onto a dish. Serve with a red berry sauce.

Changes from the original

Measurements have been modernized to grams/liters; 'maizena' has been kept as cornstarch. The method has been divided into steps; 'until it can no longer form a skin' is rendered as no longer forming a skin or clumping.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 468) → 1949 (korrekturlest, s. 535)~54% av teksten endretfjernetlagt til
60 gr. maizena 1 l. melk 60 gr. sukker 3 egg 10 gr. søte mandler. Visp eggeblommerne eggeplommene og sukkeret ¼ % time, rør i melet, spæd spe med melken litt efter litt og tilsæt tilsett de skoldede, skåldede, malte mandler. Alt heldes helles i jerngryte og røres i, i til det staar står i koken; tages tas av ilden, varmen, og de stivvispede hviter haves has i, sættes settes over varmen igjen og gives gis et opkok. Røres i, i til det ikke længer lenger kan snerke sig, og heldes helles i en vætet form eller like paa på vase. Rød saus til. Ingrediensliste: 60 gr. maizena 1 l. melk 60 gr. sukker 3 egg 10 gr. søte mandler.

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Frequently asked questions

What is maizena, and can I use something else?
Maizena is cornstarch (corn flour). Here 60 g is used to 1 liter of milk. The recipe is designed for cornstarch; a different thickener gives a different consistency.
How do I avoid lumps and a scorched pudding?
Whisk the egg yolks and sugar well (¼ hour in the original), stir in the starch, and thin with the milk a little at a time. Bring to a boil in a pot with constant stirring, and keep stirring until the mass no longer forms a skin.
When do the egg whites go in, and how is the pudding served?
Take the pot off the heat, stir in the stiffly beaten egg whites, return it to the heat, and bring to a boil. Pour into a moistened mold or directly onto a dish, and serve with a red berry sauce.
What do the almonds do, and how are they prepared?
10 g of sweet almonds are blanched and finely ground, adding flavor to the pudding. They are added together with the milk.

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