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Cheese Cakes (Savory)

Erken's savory cheese cakes (1914): a flour paste of cornstarch and wheat flour cooked with milk, butter and salt, with grated cheese and egg yolks added, and stiffly whipped egg whites folded in. Baked in small greased porcelain or paper molds strewn with rusk crumbs for 15–20 minutes in a hot oven and served at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 28 (falt i det fri)

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About the dish

From the chapter "Hot and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Small cheese cakes of cooked flour paste with grated cheese, baked in porcelain or paper molds and served piping hot as an appetizer or with soup.

How to make it

  1. 1

    Stir out the flour

    Stir the cornstarch and wheat flour together with the milk in a pot.

  2. 2

    Cook the paste

    Add butter and salt and cook the mixture, stirring, until it thickens.

  3. 3

    Cheese and egg yolks

    Take the pot off the heat and stir in the grated cheese and egg yolks, one at a time, while continuing to stir.

  4. 4

    The egg whites

    Whip the egg whites stiff and fold them carefully into the cooled mixture at the end.

  5. 5

    Fill the molds

    Grease small porcelain molds or small paper molds with butter and strew them with crushed rusk. Fill them with the batter.

  6. 6

    Bake

    Bake in a good hot oven (about 200 °C (390 °F)) for 15–20 minutes until the cakes have risen and are golden.

  7. 7

    Serve

    Serve at once as they come out of the oven, arranged on a platter lined with a napkin or doily.

Changes from the original

Measures have been converted to modern Norwegian units (deciliters, grams, teaspoon). The amount of butter is not given in the original's ingredient list and is therefore stated without a quantity. The method has been divided into numbered steps and the language of the steps modernized; the oven temperature is estimated.

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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. 38)~93% of the text changedremovedadded
1,5 dl melk. 4 stk egg (delt i plommer og hviter). 125 g revet ost. (Fondants au fromage.) 35 g maismel. gr. maismel 35 g hvetemel. 1 tsk salt. smør (mengde ikke oppgitt i originalen; ca. 25–40 g, samt gr. hvetemel ½ teskje salt ⅜ — paprika ½ l. melk 2 eggeplommer 60 gr. smør til formene). kavring (støtt, til å strø i formene). Rør maismel 125 gr. reven skarp ost. Mel, salt og hvetemel sammen paprika røres jevnt med 1 dl. melk; denne jevning røres i resten av melken når den koker; røres i en gryte.. Tilsett smør og salt og kok blandingen under omrøring til den stivner.. Ta gryten det koker, småtrekker i 20 minutter. Tas av varmen og rør inn revet ost og eggeplommer, én om gangen, mens du fortsetter å røre.. Stivpisk eggehvitene varmen, irøres eggeplommer og vend dem forsiktig inn i det godt rørte smør samt halvparten av den avkjølte revne ost. Legges i smurt form ca. 2 cm. tykt. Når massen til slutt.. Smør små porselensformer eller små papirformer med smør er stekt og strø dem med støtt kavring. Fyll dem med deigen.. Stek kold, skjæres den i god varm ovn (ca. 200 °C) firkanter; disse legges sammen i 15–20 minutter til kakene er hevet to eller flere lag med reven ost mellem lagene og gyllne.. Server straks de tas ut av ovnen, anrettet på et fat dekket med serviett eller kakepapir. tykt lag reven ost øverst. Varmes et øieblikk igjen i ovnen.

Note on Modernised

Mål er omregnet til moderne norske enheter (desiliter, gram, teskje). Smørmengden er ikke oppgitt i originalens ingrediensliste og er derfor angitt uten mengde. Fremgangsmåten er delt i nummererte trinn og språket i trinnene modernisert; ovnstemperatur er anslått.

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Frequently asked questions

How long should the cheese cakes bake?
15–20 minutes in a good hot oven. They should be served the moment they come out of the oven, since they collapse as they cool.
What kind of molds do I use?
Small greased porcelain molds, or small paper cases first greased with butter and strewn with rusk crumbs.
In what order are the ingredients mixed?
Flour (35 g cornstarch and 35 g wheat flour) and 1 1/2 dl milk are stirred together in the pot, butter and salt are added, and it is cooked until it thickens. Then 125 g grated cheese and the egg yolks are stirred in, and finally the stiffly whipped egg whites are folded in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 28, in the chapter on hot and cold small dishes – cheese dishes.

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