What kind of cornflour is this?

It is fine cornstarch (maizena), which acts as a thickener and gives the pudding a smooth, firm texture without baking in the oven.

Why is the mould moistened before the pudding is poured in?

A moistened mould lets the finished pudding release more easily when it is turned out, since a damp surface keeps the mixture from sticking.

Cornflour Pudding

Boiled cornflour pudding from Kogebog for skole og hjem (1900): cornflour is stirred into milk with butter, sugar, eggs and almonds, whisked and cooked for a few minutes, and set in a mould. Served with red sauce. Serves about 8.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 206 (falt i det fri)

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About the dish

Maismel (maisstivelse) ga en glatt, fast pudding uten baking, og var et rimeligere alternativ til de eggrike, ovnsbakte puddingene i samme kapittel.

How to make it

1
Mix in the flour
Gradually stir the cornflour into the milk so it becomes free of lumps.
2
Add the rest
Add the melted butter, the sugar, the beaten eggs and the blanched, finely chopped almonds.
3
Whisk and cook
Whisk the mixture for 5 minutes. Place it over the heat and cook, stirring constantly, for 4 minutes.
4
Mould and serve
Pour into a mould rinsed with water. Turn the pudding out once it has set, and serve with red sauce.

Changes from the original

Priser er fjernet. Mengder er beholdt metrisk slik de står i originalen; ingen omregning var nødvendig.

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.

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 206) → Modernisert~86% av teksten endretfjernetlagt til

~~Maismelpudding.~~ 6 ~~æg . . . . . . . . . . . kr. 0.42~~ stk egg. 120 ~~gr.~~ g maismel ~~. . . . . . . » 0.08~~ (maisenna/fin maismel). 25 ~~» smør . . . . . . . . » 0.10~~ g smør. 100 ~~» sukker . . . . . . . . » 0.05~~ g sukker. 50 » g mandler ~~. . . . . . . » 0.12 1½ l. melk . . . . . . . . . » 0.12 kr. 0.89 Melet udrøres lidt efter lidt med melken, tilsættes~~ (skåldede og finhakkede). 1,5 l melk. Rør maismelet ut litt etter litt i melken så det blir klumpfritt.. Tilsett det smeltede ~~smør,~~ smøret, sukkeret, de ~~vispede æg~~ piskede eggene og de ~~skollede,~~ skåldede, finhakkede ~~mandler. Vispes~~ mandlene.. Pisk blandingen i 5 ~~minutter, sættes~~ minutter. Sett den over ~~ilden,~~ varmen og kok under stadig ~~omrøren koger det~~ omrøring i 4 ~~minutter. Haves~~ minutter.. Hell i ~~vædet form, hvælves, naar~~ en vått formet form. Hvelv puddingen ut når den er ~~stiv. Serveres~~ stiv, og server med rød ~~sauce.~~ saus.

Note til Modernisert

Priser er fjernet. Mengder er beholdt metrisk slik de står i originalen; ingen omregning var nødvendig.

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Frequently asked questions

What kind of cornflour is this?: It is fine cornstarch (maizena), which acts as a thickener and gives the pudding a smooth, firm texture without baking in the oven.
Why is the mould moistened before the pudding is poured in?: A moistened mould lets the finished pudding release more easily when it is turned out, since a damp surface keeps the mixture from sticking.

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