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.

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
Whisk the egg foam
Whisk the egg yolks and sugar for about 15 minutes until pale and airy.
2
Thin the mixture
Stir in the cornstarch and thin with the milk a little at a time. Add the blanched, ground almonds.
3
Bring to a boil
Pour everything into a heavy-bottomed pot and stir until the mixture comes to a boil.
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
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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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. 535)~84% of the text changedremovedadded

~~60 g maisenna (maisstivelse). 1 l melk. 60 g sukker. 3 stk egg (deles i plommer og hviter). 10 g søte mandler (skåldet og malt).~~ Visp eggeplommene og sukkeret % time, rør i ~~omkring 15 minutter til det er lyst og luftig.. Rør inn maisennaen og~~ melet, spe med melken litt ~~om litt. Tilsett~~ efter litt og tilsett de skåldede, malte ~~mandlene.. Hell alt~~ mandler. Alt helles i ~~en tykkbunnet kjele~~ jerngryte og ~~rør~~ røres i til ~~blandingen koker.. Ta kjelen~~ det står i koken; tas av varmen, ~~vend inn~~ og de ~~stivpiskede eggehvitene, sett den tilbake på~~ stivvispede hviter has i, settes over varmen igjen og ~~gi det~~ gis et ~~oppkok. Rør~~ opkok. Røres i til ~~massen er jevn.. Hell puddingen~~ det ikke lenger kan snerke sig, og helles i en ~~vannskylt~~ vætet form eller ~~rett~~ like på ~~fat. Server med rød saus.~~ vase. Rød saus til. Ingrediensliste: 60 gr. maizena 1 l. melk 60 gr. sukker 3 egg 10 gr. søte mandler.

Note on Modernised

Mål er modernisert til gram/liter, «maizena» er beholdt som maisenna (maisstivelse). Fremgangsmåten er delt i trinn; «til det ikke længer kan snerke sig» er gjengitt som at det ikke lenger skal danne hud/klumpe seg.

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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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