Erken's Potato Pudding I from 1914: riced boiled potatoes and cauliflower mixed with grated white bread, butter, hard-boiled egg, onion, and nutmeg, ground smooth, with stiffly beaten egg whites folded in, baked in a buttered mold for 1 hour in a hot oven.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 361 (falt i det fri)
From the chapter "Root Vegetables and Greens" in Henriette Schønberg Erken's "Stor kokebok" (1914). Potato puddings were a way to turn potatoes into a dish in their own right and a festive one, often served as a side to a roast or as a light main course.
Preparation
Boil the potatoes and cauliflower until tender, separately, let them steam off well, and press them through a potato ricer or sieve.
Combine the mixture
Combine the potato, cauliflower, grated bread, onion, butter, hard-boiled egg, nutmeg, and salt. Run the mixture once through a meat grinder (or briefly in a food processor) so the mass becomes completely smooth.
The egg whites
Beat the egg whites stiff and gently fold them into the mixture.
Baking
Fill the mixture into a well-buttered mold and bake in a hot oven, about 190 °C (375 °F), for 1 hour until the pudding is firm and golden.
Amounts converted to modern measures (pinch → ¼ tsp). "French bread" is given as white loaf. Oven temperature specified as 190 °C (375 °F). The meat grinder can be replaced with a food processor.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Løk
Smør
Egg
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