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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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 483) → Modernised~88% of the text changedremovedadded

8 dl helmelk (originalt råfløtemelk). 2 dl fløte (sammen med melken utgjør dette 1 ~~l. raafløtemelk~~ liter). 125 ~~gr. smør~~ g smør. 75 ~~gr. hvetemel~~ g hvetemel. 100 ~~gr. sukker~~ g sukker. 100 g kavring (ca. 4 ~~støtte kavringer~~ kavringer, støtt). 25 ~~gr. skoldede, malte~~ g mandler ~~revet skal av~~ (skåldet og malt). 1 ~~citron ½ teske kardemomme~~ stk sitron (finrevet skall). 0,5 ts kardemomme. 25 ~~gr.~~ g korinter. ~~Smørret, fløtemelken~~ smør og ~~melet gives et opkok~~ kavring til formen. Ha smør, melk, fløte og mel i en kjele. Kok opp under stadig ~~omrøren, opheldes, tilsættes det øvrige. Haves~~ omrøring til en jevn, tykk grøt.. Hell blandingen opp i ~~smurt omeletform~~ en bolle og ~~steker~~ rør inn sukker, støtte kavringer, malte mandler, revet sitronskall, kardemomme og korinter.. Smør en ildfast form (ringform) og strø den med kavring. Fyll i røren og stek i varm ~~ovn~~ ovn, ca. 180 °C, i 1 ~~time. Serveres~~ time til puddingen er gjennomstekt og gyllen.. Hvelv puddingen ut og server den med rød saus.

Note on Modernised

Råfløtemelk erstattet med helmelk tilsatt fløte; kavringer angitt i gram i tillegg til antall; «omeletform» modernisert til ildfast form; mål og temperatur (ca. 180 °C) presisert.

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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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