How long should the corn soufflé bake?

About 1 hour in a hot oven. The mold should be well buttered. Total time with preparation is around 90 minutes.

What is the soufflé made of?

1/2 kg corn purée of boiled corn pressed through a fine sieve, 40 g butter, 3 eggs, and 1 deciliter cream. The egg yolks are stirred into the purée, and the stiffly beaten whites are folded in at the very end.

What is it served with, and can it be seasoned?

It is served with creamed butter. To taste, you can add chopped onion and paprika to the mixture.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 400, where it is called soufflé de maïs à la crème. It serves 4.

Corn Soufflé (soufflé de maïs à la crème)

Corn soufflé from Erken's Stor kokebok (1914): 1/2 kg corn purée is dried with 40 g butter, combined with 1 dl cream and 3 egg yolks, stiffly beaten egg whites are folded in, baked in a buttered mold for about 1 hour in a hot oven, and served with creamed butter. Can be seasoned with chopped onion and paprika.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 400 (falt i det fri)

Be the first to rate

About the dish

Soufflés of vegetable purée were a finer preparation in Erken's kitchen. The corn soufflé shows how she put the new vegetable to use in a French-inspired mold cuisine.

How to make it

1
Make the purée
Press the boiled corn through a fine sieve.
2
Dry the purée
Heat the purée in a pot with the butter and dry it out with constant stirring.
3
Mix in
Stir the cream and egg yolks into the purée. If you like, add chopped onion and paprika to taste.
4
Fold in the egg whites
Finally, gently fold in the stiffly beaten egg whites.
5
Bake
Fill the mixture into a buttered mold and bake in a hot oven (about 175 °C (345 °F)) for around 1 hour.
6
Serve
Serve with creamed butter.

Changes from the original

The amount of purée is interpreted as 1/2 kg (the OCR is unclear). 'Watered in a pot' is interpreted as heated/dried in a pot. The oven temperature is estimated at 175 °C (345 °F), and the baking time specified.

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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 400) → 1949 (korrekturlest, s. 441)~37% av teksten endretfjernetlagt til

~~1/2~~ ½ kg. ~~pure~~ maispuré 40 gr. smør 3 egg 1 ~~del. fløte.~~ dd. fløte Den kokte mais presses gjennem ~~haarsigt, vannes~~ hårsikt, varmes i gryte med ~~smørret~~ smøret og ~~tørres~~ tørkes under omrøren. ~~Pureen tilsættes~~ Puréen tilsettes fløten og ~~eggeblommerne, tilsidst~~ eggeplommene; til sist de stivvispede hviter; ~~haves~~ has i smurt form og stekes i varm ovn omkring 1 time. Serveres med rørt smør. Souffléen kan, om man vil, ~~tilsættes~~ tilsettes hakket løk og paprika efter smak.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the corn soufflé bake?: About 1 hour in a hot oven. The mold should be well buttered. Total time with preparation is around 90 minutes.
What is the soufflé made of?: 1/2 kg corn purée of boiled corn pressed through a fine sieve, 40 g butter, 3 eggs, and 1 deciliter cream. The egg yolks are stirred into the purée, and the stiffly beaten whites are folded in at the very end.
What is it served with, and can it be seasoned?: It is served with creamed butter. To taste, you can add chopped onion and paprika to the mixture.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 400, where it is called soufflé de maïs à la crème. It serves 4.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!