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.

Cheese Pudding I

Name: Cheese Pudding I
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 125 g grated white bread (without crust); 2 tbsp milk; 2 pcs eggs; 40 g melted butter; 0.25 tsp salt; 1 pinch white pepper; 175 g grated cheese; 2 tbsp ground rusk crumbs (for sprinkling); 1 tbsp melted butter (for drizzling)

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
Soak the bread
Cut the crust off the white bread, grate the bread, and soak it in the milk.
2
Stir together
Stir in the eggs, the melted butter, salt, and pepper, and finally the grated cheese.
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
Bake
Bake in a hot oven (200 °C (390 °F)) until the puddings are pale golden, about 15–20 minutes.
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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From1914 1949 Modernised

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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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