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Macaroni Pudding

Erken's macaroni pudding (1914) for 8: 250 g macaroni is parboiled in water, cooked tender in 1.5 l milk, mixed with butter, sugar, and 8 eggs whisked with cream, steamed in a water bath in the oven for about 1½ hours, and served with red berry sauce.

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

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About the dish

Macaroni pudding was one of the richer molded puddings in the dessert chapter of «Stor kokebok» (1914). Macaroni was an imported good and was used both in soup and as a dessert.

How to make it

  1. 1

    Parboil the macaroni

    Break the macaroni into pieces and boil it for 30 minutes in the boiling water. Drain.

  2. 2

    Boil in milk

    Let the macaroni continue cooking in the milk until the milk has boiled in.

  3. 3

    Stir in butter, sugar, and eggs

    Stir in the butter and sugar. Whisk the eggs together with the cream and stir the mixture into the cooled macaroni porridge.

  4. 4

    Steam in a water bath

    Pour the mixture into a mold greased with butter and dusted with fine breadcrumbs. Cook it in a water bath in the oven for about 1½ hours.

  5. 5

    Serving

    Turn out the pudding and serve with red berry sauce. Serves 8.

Changes from the original

Measurements have been modernized (grams, liters, deciliters). «Greased, dusted mold» has been specified as a mold greased with butter and dusted with fine breadcrumbs/sugar. The method has been divided into numbered steps.

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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
Modernised → 1949 (proofread, p. 536)~77% of the text changedremovedadded
250 g gr. makaroni (brytes i stykker). 1,5 l melk. 1½ l. melk 120 g smør. gr. smør 120 g sukker. gr. sukker 8 stk egg. 2,5 dl fløte. egg ¾ l. fløte 1 l vann (til forkoking). Brekk makaronien l. vann. Makaronien brekkes i stykker og kok den 30 minutter koker ¾ time i den det kokende vannmengden. Sil av vannet.. La vann; dette siles fra, hvorefter makaronien koke videre koker i melken til melken denne er kokt inn.. Rør inn innkokt; smør og sukker. Visp eggene sammen sukker røres i, tilsettes eggene, vispet med fløten og rør blandingen inn i den avkjølte makaronigrøten.. Hell massen fløten. Helles i en smurt, strødd form smurt med smør og strødd med strøkavring. Kok den koker i vannbad i ovnen ca. 1½ time.. Hvelv puddingen og server time. Serveres med rød saus. Rekker til Til 8 personer.

Note on Modernised

Mål er modernisert (gram, liter, desiliter). «Smurt, strøet form» er presisert til form smurt med smør og strødd med strøkavring/sukker. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the macaroni pudding bake?
The pudding is cooked in a water bath in the oven for about 1½ hours. In addition, allow ½ hour to parboil the macaroni in water plus the time it takes to boil it into the milk—around 3 hours in all.
Why is the macaroni boiled first in water and then in milk?
The macaroni is broken into pieces and boiled for ½ hour in boiling water (1 liter), which is drained off. It is then cooked further in 1½ liters of milk until the milk has boiled in, so the pudding becomes rich and binding.
What is the pudding served with?
Erken recommends red sauce (berry sauce) with it. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 468, and serves 8.
How should the mold be prepared?
The mold is greased and dusted (for example with fine breadcrumbs or sugar) before the mixture is poured in, so the pudding releases easily when it is turned out.

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