How long should the pudding bake, and how?

The mixture is filled into a buttered mold and baked in a hot oven for 1 hour. With boiling and mashing the potatoes, the total time comes to around 95 minutes.

Why should the egg yolks and the grated white bread stand for 10 minutes?

It gives the breadcrumbs time to swell in the egg yolks, so the pudding binds better and becomes even in texture.

How do I make the pudding airy?

Use 6 egg whites, beaten completely stiff and folded in at the end, after the potato mass (pressed through a ricer with butter, salt, and onion) has been mixed with the egg yolks and the bread.

What is the potato pudding seasoned with?

Salt, pepper, nutmeg, and a pinch of onion – plus 100 g butter, which adds flavor and juiciness. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 361.

Potato Pudding II

Erken's Potato Pudding II from 1914: 1.5 kg riced boiled potatoes with butter, onion, and salt, mixed with egg yolks blended with grated white bread, seasoned with pepper and nutmeg, and finally six stiffly beaten egg whites. Baked 1 hour in a buttered mold in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 361 (falt i det fri)

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About the dish

The second of two potato puddings in "Stor kokebok" (1914). This version is airier, with a full six egg whites, and shows how Erken used eggs to elevate humble potatoes into a pudding worthy of a dinner table.

How to make it

1
Rice the potatoes
Mix the freshly boiled potatoes with salt, butter, and onion, and press everything through a potato ricer.
2
Egg yolks and bread
Whisk the egg yolks and mix them with the grated bread. Let stand 10 minutes so the bread swells.
3
Combine
Stir the bread-and-egg mixture into the potato mass and season with pepper and nutmeg.
4
The egg whites
Beat the egg whites stiff and gently fold them in last.
5
Baking
Fill into a buttered mold and bake in a hot oven, about 190 °C (375 °F), for 1 hour.

Changes from the original

Amounts converted to modern measures (pinch → ¼ tsp), "French bread" given as white loaf, oven temperature specified as 190 °C (375 °F).

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

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 361) → 1949 (korrekturlest, s. 399)~77% av teksten endretfjernetlagt til

1½ Y2 kg. kokte poteter 100 gr. smør 3 ~~eggeblommer~~ eggeplommer 6 eggehviter 50 gr. revet franskbrød salt pepper muskat 1 ~~knivsod løk Poteter, salt, smør og løk blandes og~~ knivsodd løk. De kokte, tørre poteter presses gjennem ~~presse. Eggeblommerne vispes, blandes med det revne brød, staar~~ presse, has i ~~10 minutter,~~ gryte, tilsettes krydderier og smøret, settes over rask varme og kokes til en jevn deig under stadig omrøren. Potetdeigen tas av varmen og irøres ~~potetesmassen; tilsidst tilsættes de stivvispede eggehviter. Haves i~~ eggeplommene, blandes derefter med tykk, sammenkokt, rød tomatpuré. Massen sprøites gjennem sprøitepøse på godt smurt plate i form av halve egg. Disse pensles med vispet egg og steker i varm ovn ~~1 time.~~ ca. 10 minutter.

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Frequently asked questions

How long should the pudding bake, and how?: The mixture is filled into a buttered mold and baked in a hot oven for 1 hour. With boiling and mashing the potatoes, the total time comes to around 95 minutes.
Why should the egg yolks and the grated white bread stand for 10 minutes?: It gives the breadcrumbs time to swell in the egg yolks, so the pudding binds better and becomes even in texture.
How do I make the pudding airy?: Use 6 egg whites, beaten completely stiff and folded in at the end, after the potato mass (pressed through a ricer with butter, salt, and onion) has been mixed with the egg yolks and the bread.
What is the potato pudding seasoned with?: Salt, pepper, nutmeg, and a pinch of onion – plus 100 g butter, which adds flavor and juiciness. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 361.

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