What is raw cream-milk, and can I use something else?

In 1914 "raw cream-milk" meant unsoured, unboiled milk with cream in it, that is, rich, sweet milk. Today you can use 1 liter of whole milk, optionally with a little cream stirred in, to come close to the original.

How long and how should the pudding be baked?

The batter is put into a greased omelette mold and baked in a hot oven for 1 hour. Allow about 85 minutes total including cooking the base and preparation.

What is the pudding served with?

The original recommends red sauce, that is, a sweet berry sauce, preferably made from red berries such as red currants or raspberries.

What gives the pudding its flavor?

Ground, blanched almonds (25 g), grated zest of 1 lemon, half a teaspoon of cardamom and 25 g currants, plus 4 crushed rusks that give it body.

Raw-Milk Pudding

Baked milk pudding from 1914: butter, cream-rich milk and flour are brought to a boil, mixed with sugar, rusks, almonds, lemon zest, cardamom and currants, baked for 1 hour in a mold and served with red (berry) sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 483 (falt i det fri)

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About the dish

From the dessert chapter of "Stor kokebok" (1914). "Raw cream-milk" was uncentrifuged, cream-rich whole milk straight from the farm; today it is replaced by whole milk with a splash of cream. The pudding is a simple baked milk pudding enriched with rusks, almonds and currants, served with red sauce (berry or fruit-syrup sauce).

How to make it

1
Cook the base
Put butter, milk, cream and flour in a saucepan. Bring to a boil, stirring constantly, until you have a smooth, thick porridge.
2
Mix in the rest
Pour the mixture into a bowl and stir in the sugar, crushed rusks, ground almonds, grated lemon zest, cardamom and currants.
3
Bake
Grease an ovenproof mold (ring mold) and coat it with rusk crumbs. Fill in the batter and bake in a hot oven, about 180°C (350°F), for 1 hour until the pudding is baked through and golden.
4
Serve
Turn the pudding out and serve it with red sauce.

Changes from the original

Raw cream-milk replaced with whole milk plus cream; rusks given in grams as well as by count; the "omelette mold" modernized to an ovenproof mold; measurements and temperature (about 180°C (355 °F)) specified.

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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. 483) → 1949 (korrekturlest, s. 554)~46% av teksten endretfjernetlagt til

~~1 l. raafløtemelk~~ Y 2 1. råfløtemelk y 2 1. melk 125 gr. smør 75 gr. hvetemel 100 gr. sukker 4 støtte kavringer 25 gr. ~~skoldede,~~ skåldede, malte mandler revet ~~skal~~ skall av ~~1 citron ½ teske~~ i sitron y 2 teskje kardemomme 25 gr. korinter. ~~Smørret,~~ Smøret, fløtemelken og melet ~~gives~~ gis et opkok under stadig omrøren, ~~opheldes, tilsættes~~ ophelles, tilsettes det øvrige. ~~Haves~~ Has i smurt ~~omeletform~~ omelettform og steker i varm ovn 1 time. Serveres med rød saus. Til 8 personer.

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Frequently asked questions

What is raw cream-milk, and can I use something else?: In 1914 "raw cream-milk" meant unsoured, unboiled milk with cream in it, that is, rich, sweet milk. Today you can use 1 liter of whole milk, optionally with a little cream stirred in, to come close to the original.
How long and how should the pudding be baked?: The batter is put into a greased omelette mold and baked in a hot oven for 1 hour. Allow about 85 minutes total including cooking the base and preparation.
What is the pudding served with?: The original recommends red sauce, that is, a sweet berry sauce, preferably made from red berries such as red currants or raspberries.
What gives the pudding its flavor?: Ground, blanched almonds (25 g), grated zest of 1 lemon, half a teaspoon of cardamom and 25 g currants, plus 4 crushed rusks that give it body.

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