Simple rhubarb pudding from Erken's Stor kokebok 1914: rice porridge of 1 l milk and 100 g rice is mixed with egg, sugar and melted butter, layered with rhubarb compote in a greased dish and baked in a hot oven 1/2 to 3/4 hour. Served with sugar.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 484 (falt i det fri)
A thrifty everyday dessert from the rhubarb chapter of "Stor kokebok" (1914), meant as a way to use up leftover rice porridge. Rhubarb was one of the earliest "fruits" in Norwegian gardens, and Erken gives a whole series of simple dishes made from it.
Cook the porridge
Cook rice porridge from the rice and milk in the usual way. If you have leftover rice porridge, you can use about one large plateful of it instead.
Mix in egg and butter
Stir the egg, the sugar and the melted butter into the finished porridge.
Layer in the dish
Grease a dish and layer the porridge with the cooked, suitably sweet rhubarb compote.
Bake
Bake the pudding in a hot oven (about 180°C (355 °F) / 350°F) for 1/2 to 3/4 hour, until it is baked through and lightly golden.
Serve
Serve warm with sugar on the side.
Measurements converted to modern units (1 deep plateful of compote ≈ 4 dl, "1 spoon of sugar" ≈ 1 tablespoon). The method is broken into numbered steps and the language modernized in the steps, while the transcription is kept in 1914 spelling.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
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