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

Modernised → 1949 (proofread, p. 554)~88% of the text changedremovedadded

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

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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