Is this a recipe or a technique?

This is a general technique from the book. It describes how steamed puddings are prepared, and is used together with the individual pudding recipes.

Why should the paper not touch the water?

Then the paper soaks up cooking water, and the pudding can become watery on the surface instead of evenly steamed.

Steamed puddings (basic rule)

Basic rule for steamed puddings: the mould is set in a water bath reaching ¾ of the way up, covered with greased paper that does not touch the water, and steamed at boiling point under a lid. A method, not a single recipe. From Erken & Steen 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 196 (falt i det fri)

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About the dish

Dette er ikke en enkeltoppskrift, men en av «Kogebog for skole og hjem» (1900) sine generelle grunnregler for hvordan dampede puddinger skal tilberedes. Den brukes sammen med de enkelte puddingoppskriftene i boken. Av Henriette Schønberg Erken og Caroline Steen.

How to make it

1
Set the mould in a water bath
Place the pudding mould in a flat-bottomed pan with boiling water. The water should reach ¾ of the way up the mould.
2
Cover with greased paper
Cover the mould with greased white paper. Make sure the paper does not touch the water.
3
Steam under a lid
Keep the water at the boiling point the whole time and put a lid on the pot. The pudding can also be steamed in a pan of boiling water.

Changes from the original

Ingen ingredienser er oppgitt fordi teksten er en generell metode. Fremgangsmåten er gjengitt ordrett i transkripsjonen, med et veiledende moderne steglag.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 196)~85% of the text changedremovedadded

~~Sett puddingformen~~ Puddinger, dampede. Kog dem i en ~~flatbunnet panne med kokende vann. Vannet skal stå~~ fladbundet pande i kogende vand; vandet maa staa ¾ ~~opp langs formen.. Dekk~~ op ad formen. Dæk formen med smurt, ~~hvitt papir. Pass på at papiret~~ hvidt papir, lad ikke ~~berører vannet..~~ papiret berøre vandet. Hold ~~vannet ved kokepunktet~~ vandet hele tiden ~~og legg lokk på gryten. Puddingen kan også dampes~~ ved kogepunktet; laag paa gryden. Kan ogsaa koges i en ~~panne~~ pande med ~~kokende vann.~~ kogende vand.

Note on Modernised

Ingen ingredienser er oppgitt fordi teksten er en generell metode. Fremgangsmåten er gjengitt ordrett i transkripsjonen, med et veiledende moderne steglag.

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Frequently asked questions

Is this a recipe or a technique?: This is a general technique from the book. It describes how steamed puddings are prepared, and is used together with the individual pudding recipes.
Why should the paper not touch the water?: Then the paper soaks up cooking water, and the pudding can become watery on the surface instead of evenly steamed.

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