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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.

Time machine – what changed?

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

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 29)~81% of the text changedremovedadded
1 stk loff (gjerne dagsgammel, uten skorpe). franskbrød 100 g smør. gr. smør 200 g revet ost. 4 stk eggeplommer. 1,5 dl kjøttkraft. 50 g revet gr. reven ost (til glasering). 1 ss smeltet smør (til glasering). Skjær skorpen av den 4 eggeblommer 1½ del. kjøtkraft. Det gamle loffen og skjær brødet franskbrød befries for skorpen, skjæres i tynne skiver. Smør skivene tynde skiver, som smøres med smør smørret og strø revet ost over.. Legg skivene bestrøes med reven ost. Lægges i et smurt ildfast omelettfat.. Visp eggeplommene omeletfat. Eggeblommerne vispes godt, tilsett kjøttkraften tilsættes kjøtkraften og hell blandingen heldes over brødet i formen. Strø Herover strøes et tykt lag ost over.. Stek ost, puddingen stekes i varm ovn (200 °C) og glasseres i ca. 25 minutter.. Strø til sist over revet sidste øieblik. Reven ost og drypp på smeltet smør, smør strøes over, og sett formen sættes i sterkt oppvarmet ovn opvarmet stekeovn, til det danner seg der dannes en lett, sprø skorpe. Server straks. let, sprød skorpe, hvilken blandingen av ost og smør bevirker.

Note on Modernised

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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