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Rice flour pudding

Porridge of milk, butter and rice flour mixed with egg yolks, almonds and whisked whites, cooked 1 hour in a water bath in a caramel-lined tin; serves 6–8. From Erken’s Stor kokebok (1949), p. 557.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 557 (falt i det fri)

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About the dish

The pudding is cooked in a tin first coated with caramelised sugar, and turned out for serving with vanilla or lemon sauce.

How to make it

  1. 1

    Make the glaze

    Put the sugar in a greased pan. When it is light brown, add the water and bring to a good boil. Coat the tin with the glaze.

  2. 2

    Cook the porridge

    Bring the milk to the boil with the butter, whisk in the flour and bring the porridge to the boil. Cool.

  3. 3

    Add the rest

    Stir in the lemon zest, sugar, ground almonds and the egg yolks one at a time. Finally fold in the stiffly whisked egg whites.

  4. 4

    Cook in a water bath

    Pour the mixture into the tin, cover with paper and cook in a water bath for 1 hour. Turn out and serve with vanilla or lemon sauce.

Changes from the original

«½ l.» is converted to 5 dl. Almonds appear in the method but not in the ingredient list, and carry no amount. «Nysylt» is unclear and kept.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 557) → Modernised~76% of the text changedremovedadded
½ l. nysylt 5 dl melk («nysylt» i originalen). 60 gr. smør g smør. 70 gr. rismel skall av ½ g rismel. 0,5 stk sitron (bare skallet). 30 gr. sukker g sukker. malte mandler (mengde ikke oppgitt). 3 egg. Glasur stk egg (plommer og hviter skilt). 250 gr. g sukker (til glasuren). 2 spiseskjeer ss kokende vann. Sukkeret legges vann (til glasuren). vanilje- eller sitronsaus (til servering). Legg sukkeret i en smurt panne; når panne. Når det er lysebrunt, tilsettes vannet, gis tilsett vannet og gi det et godt opkok. Formen dekkes hermed. Melken kokes op oppkok. Dekk formen med glasuren.. Kok opp melken med smøret, visp inn melet ivispes, og grøten får et opkok, avkjøles, tilsettes kok opp grøten. Avkjøl.. Rør inn sitronskall, sukker, de malte mandler samt og eggeplommene én efter én, tilsist etter én. Vend til sist inn de stivvispede eggehviter. Massen helles eggehvitene.. Hell massen i formen, dekkes dekk med papir og koker kok i vannbad i 1 time. Hvelves Hvelv og serveres server med vanilje- eller sitronsaus. Til 6 å 8 personer.

Note on Modernised

«½ l.» er omregnet til 5 dl. Mandler er nevnt i metoden men ikke i ingredienslisten, og står uten mengde. «Nysylt» er uklart og beholdt.

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Frequently asked questions

What is the glaze?
Caramelised sugar with a little water, used to coat the tin.
What is it served with?
Vanilla or lemon sauce.

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