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Princess Pudding (pouding à la princesse)

Princess pudding from Erken's Stor kokebok 1914: a roux of 90 g butter and 90 g flour thinned with 4 dl milk, cooled and combined with 8 egg yolks whipped with 60 g sugar, folded with stiffly beaten whites, cooked 1 hour in a water bath in the oven. Served at once with red sauce. An airy baked egg pudding served warm as dessert.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 468 (falt i det fri)

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About the dish

Princess pudding is an airy, baked egg pudding from the dessert chapter of "Stor kokebok" (1914). It had to be served at once, or it would collapse — hence Erken's insistence.

How to make it

  1. 1

    Make the roux

    Melt the butter, stir in the flour and thin little by little with the boiling milk. Stir well until the mixture pulls away from the pan.

  2. 2

    Cool and stir in the egg yolks

    Let the mixture cool. Whip the egg yolks with the sugar for 10 minutes and stir them in little by little.

  3. 3

    Fold in the whites

    Finally, gently fold in the stiffly beaten egg whites.

  4. 4

    Cook in a water bath

    Pour the mixture into a mold greased with butter and dusted with fine breadcrumbs. Cook it 1 hour in a water bath in the oven.

  5. 5

    Serving

    Serve the pudding as soon as it is done cooking, with red sauce.

Changes from the original

Measurements are modernized (grams, deciliters). "Greased, dusted mold" is specified as greased and dusted with fine breadcrumbs. The method is split into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 468) → 1949 (korrekturlest, s. 535)~83% av teksten endretfjernetlagt til
(Pouding à la princesse.) Ingrediensliste: 8 egg 90 gr. smør 90 gr. hvetemel 60 gr. sukker 4 del. melk. Smelt smørret, rør i melet og spæd litt efter litt med den kokende melk; rør godt, til det slipper gryten. Naar det er avkjølet, haves eggeblommerne, som er vispet i 10 minutter med sukkeret, i litt efter litt, tilsidst de stive hviter. Haves i en smurt, strøet form og kokes 1 time i vandbad i ovnen. Serveres med rød saus og straks den er færdigkokt.

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Frequently asked questions

How is the base for princess pudding made?
Melt 90 g butter, stir in 90 g wheat flour and thin little by little with 4 dl boiling milk. Stir well until the mixture pulls away from the pan, and let it cool before the egg yolks are stirred in.
How long and how should the pudding be cooked?
It is poured into a greased and dusted mold and cooked 1 hour in a water bath in the oven.
How are the eggs added?
8 egg yolks are whipped for 10 minutes with 60 g sugar and stirred little by little into the cooled mixture. Finally, the stiffly beaten egg whites are folded in.
What is it served with?
With red sauce, and it should be served as soon as it is done cooking, so that it does not collapse. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 468, and yields 6 servings.

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