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Cheese Pudding I

Erken's cheese pudding I (1914): 125 g grated white bread soaked in milk, 2 eggs, 40 g melted butter, salt, white pepper, and 175 g grated cheese are filled into greased shells, sprinkled with rusk crumbs and butter, and baked pale golden in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 29 (falt i det fri)

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About the dish

From the chapter "Warm and cold small dishes" in "Stor kokebok" (1914). A small warm cheese pudding baked in "shells"—scallop shells or small ovenproof molds—and served as a starter or light dish.

How to make it

  1. 1

    Soak the bread

    Cut the crust off the white bread, grate the bread, and soak it in the milk.

  2. 2

    Stir together

    Stir in the eggs, the melted butter, salt, and pepper, and finally the grated cheese.

  3. 3

    Fill the molds

    Fill the mixture into greased scallop shells or small ovenproof molds. Sprinkle ground rusk crumbs over and drizzle a little melted butter on top.

  4. 4

    Bake

    Bake in a hot oven (200 °C (390 °F)) until the puddings are pale golden, about 15–20 minutes.

  5. 5

    Serve

    Sprinkle a little grated cheese over just before serving and serve at once.

Changes from the original

Measurements modernized: "2 spoonfuls of milk" interpreted as 2 tablespoons, "knivsod" as a pinch. The stated amount of ground rusk crumbs and butter for topping, plus the baking temperature, are added, as the original does not give them.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 29) → 1949 (korrekturlest, s. 38)~89% av teksten endretfjernetlagt til
125 gr. revet (Pouding de fromage.) 1 franskbrød 2 skeer melk 2 egg 40 100 gr. smeltet smør ¼ teske salt 1 knivsod hvit pepper 175 4 eggeplommer 1½ dl. kjøttkraft 200 gr. reven skarp ost. Brødet fratages Det gamle franskbrød befries for skorpen, rives og utbløtes skjæres i melken, irøres eggene, det smeltede smør tynne skiver, som smøres med smøret og krydderier; tilsidst den revne bestrøes med reven ost. Denne deig fyldes Legges i smurte skjæl; støtt kavring strøes over, smurt ildfølge omelettfat. Eggeplommene vispes godt, tilsettes kjøttkraften og litt smeltet smør dryppes paa. Sættes helles over brødet i formen. Herover strøes et tykt lag ost, puddingen stekes i varm ovn og stekes lyse gulbrune. Ved anretningen glaseres i siste øieblikk. Reven ost og smeltet smør strøes de med litt reven ost. over, og formen settes i sterkt opvarmet stekeovn, til der dannes en lett, sprø skorpe, hvilket blandingen av ost og smør bevirker.

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Frequently asked questions

What bread should I use?
White bread without crust, grated to 125 grams, which is soaked in 2 spoonfuls of milk before the eggs, the melted butter, and the seasoning are stirred in.
How is the cheese pudding baked?
The mixture is filled into greased shells, sprinkled with ground rusk crumbs, and a little melted butter drizzled over. Bake in a hot oven until pale golden brown—reckon on about 40 minutes total for the whole recipe.
How much cheese is needed, and should some be saved for serving?
The mixture takes 175 grams of grated cheese. When serving, the shells are sprinkled with a little extra grated cheese, so set some aside in advance.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 29, in the chapter on warm and cold small dishes (cheese dishes). It makes 4 servings.

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