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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 38) → Modernised~93% of the text changedremovedadded

~~(Pouding de fromage.)~~ 125 g revet loff (uten skorpe). 2 ss melk. 2 stk egg. 40 g smeltet smør. 0,25 ts salt. 1 ~~franskbrød 100 gr. smør 4 eggeplommer 1½ dl. kjøttkraft 200 gr. reven skarp~~ knivsspiss hvit pepper. 175 g revet ost. ~~Det gamle franskbrød befries for skorpen, skjæres i tynne skiver, som smøres med smøret~~ 2 ss støtt kavring (til strøing). 1 ss smeltet smør (til drypping). Skjær skorpen av loffen, riv brødet og ~~bestrøes med reven ost. Legges~~ bløt det ut i ~~smurt ildfølge omelettfat. Eggeplommene vispes godt, tilsettes kjøttkraften~~ melken.. Rør inn eggene, det smeltede smøret, salt og ~~helles over brødet i formen. Herover strøes et tykt lag ost, puddingen stekes i varm ovn~~ pepper, og ~~glaseres~~ til sist den revne osten.. Fyll massen i ~~siste øieblikk. Reven ost~~ smurte kamskjell eller små ildfaste former. Strø støtt kavring over og drypp litt smeltet smør ~~strøes over, og formen settes~~ på.. Stek i ~~sterkt opvarmet stekeovn,~~ varm ovn (200 °C) til ~~der dannes en lett, sprø skorpe, hvilket blandingen av~~ puddingene er lyst gyllenbrune, ca. 15–20 minutter.. Strø litt revet ost over ved anretningen og ~~smør bevirker.~~ server straks.

Note on Modernised

Mål modernisert: «2 skeer melk» tolket som 2 spiseskjeer, «knivsod» som en knivsspiss. Angitt mengde støtt kavring og smør til topping, samt steketemperatur, som originalen ikke oppgir.

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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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