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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)

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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. 1

    Make the purée

    Press the boiled corn through a fine sieve.

  2. 2

    Dry the purée

    Heat the purée in a pot with the butter and dry it out with constant stirring.

  3. 3

    Mix in

    Stir the cream and egg yolks into the purée. If you like, add chopped onion and paprika to taste.

  4. 4

    Fold in the egg whites

    Finally, gently fold in the stiffly beaten egg whites.

  5. 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. 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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 441) → Modernised~78% of the text changedremovedadded
½ kg. 500 g maispuré (av kokt mais, presset gjennom sil). 40 gr. smør g smør. 3 stk egg (deles i plommer og hviter). 1 dd. fløte Den dl fløte. hakket løk (etter smak, valgfritt). paprika (etter smak, valgfritt). rørt smør (til servering). Press den kokte mais presses gjennem hårsikt, varmes maisen gjennom en hårsil (fin sil).. Varm puréen i en gryte med smøret og tørkes tørk den under omrøren. Puréen tilsettes stadig omrøring.. Rør fløten og eggeplommene; eggeplommene inn i puréen. Ønsker du det, tilsett hakket løk og paprika etter smak.. Vend til sist forsiktig inn de stivvispede hviter; has stivpiskede eggehvitene.. Fyll massen i en smurt form og stekes stek i varm ovn (ca. 175 °C) i omkring 1 time. time.. Serveres med rørt smør. Souffléen kan, om man vil, tilsettes hakket løk og paprika efter smak.

Note on Modernised

Mengden puré er tolket som 1/2 kg (OCR-en er utydelig). «Vannes i gryte» er tolket som å varmes/tørkes i gryte. Ovnstemperatur er anslått til 175 °C, og steketiden presisert.

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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.

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