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Cheese Pudding II

Erken's cheese pudding II (1914): thin slices of white bread buttered and sprinkled with grated cheese are laid in an ovenproof dish, poured over with 4 egg yolks whisked with 1½ dl meat stock, covered with cheese and baked in a hot oven, finally glazed with cheese and melted butter.

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 kind of cheese-gratinated bread pudding—Erken's way of using up old white bread.

How to make it

  1. 1

    Prepare the bread

    Cut the crust off the day-old white bread and cut the bread into thin slices. Butter the slices and sprinkle grated cheese over.

  2. 2

    Arrange

    Lay the slices in a greased ovenproof omelet dish.

  3. 3

    Pour over the stock

    Whisk the egg yolks well, add the meat stock, and pour the mixture over the bread in the dish. Sprinkle a thick layer of cheese over.

  4. 4

    Bake

    Bake the pudding in a hot oven (200 °C (390 °F)) for about 25 minutes.

  5. 5

    Glaze

    Finally sprinkle grated cheese over and drizzle on melted butter, and put the dish in a strongly heated oven until a light, crisp crust forms. Serve at once.

Changes from the original

Measurements modernized (del. → dl). The approximate amount of extra grated cheese and melted butter for glazing, plus baking temperature and time, are added, as the original does not give them.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 29) → Modernisert~81% av teksten endretfjernetlagt til
1 franskbrød stk loff (gjerne dagsgammel, uten skorpe). 100 gr. smør g smør. 200 gr. reven ost g revet ost. 4 eggeblommer 1½ del. kjøtkraft. Det stk eggeplommer. 1,5 dl kjøttkraft. 50 g revet ost (til glasering). 1 ss smeltet smør (til glasering). Skjær skorpen av den gamle franskbrød befries for skorpen, skjæres loffen og skjær brødet i tynde skiver, som smøres tynne skiver. Smør skivene med smørret smør og bestrøes med reven ost. Lægges strø revet ost over.. Legg skivene i et smurt ildfast omeletfat. Eggeblommerne vispes omelettfat.. Visp eggeplommene godt, tilsættes kjøtkraften tilsett kjøttkraften og heldes hell blandingen over brødet i formen. Herover strøes Strø et tykt lag ost, ost over.. Stek puddingen stekes i varm ovn og glasseres (200 °C) i sidste øieblik. Reven ca. 25 minutter.. Strø til sist over revet ost og drypp på smeltet smør strøes over, smør, og sett formen sættes i sterkt opvarmet stekeovn, oppvarmet ovn til der dannes det danner seg en let, sprød skorpe, hvilken blandingen av ost og smør bevirker. lett, sprø skorpe. Server straks.

Note til Modernisert

Mål modernisert (del. → dl). Angitt omtrentlig mengde ekstra revet ost og smeltet smør til glasering, samt steketemperatur og -tid, som originalen ikke oppgir.

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Frequently asked questions

What bread should I use?
Old white bread—the crust is cut away, and the bread is cut into thin slices that are buttered and sprinkled with grated cheese.
How much cheese and butter are needed?
For one white loaf, use 100 g butter and 200 g grated cheese, plus a little extra grated cheese and melted butter for glazing at the end.
How do I get a crisp crust on top?
Sprinkle a thick layer of cheese over before baking, and glaze at the very end with grated cheese and melted butter. Put the dish in a strongly heated oven until a light, crisp crust forms.
What binds the pudding together?
4 egg yolks are whisked well and mixed with 1½ dl meat stock, which is poured over the layers of bread in a greased ovenproof omelet dish.

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