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Rice Pudding

A small rice pudding for invalids: rice flour cooked with milk, cooled, mixed with egg yolk, sugar, lemon juice and stiffly beaten egg white, baked in a mold about 30 min. Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 667 (falt i det fri)

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About the dish

A small individual pudding of rice flour, intended for one invalid. Rice flour was considered gentle on the stomach.

How to make it

  1. 1

    Rinse the pan

    Rinse the pan with cold water so the milk does not scorch.

  2. 2

    Cook the porridge

    Put the rice flour in the pan and stir in the milk little by little. Set the pan over the heat, stir well, bring it to the boiling point, and let it boil a couple of minutes.

  3. 3

    Cool and mix

    Take the pan off the heat and let the mixture cool. Stir in the egg yolk, the sugar, and the lemon juice, and finally fold in the stiffly beaten egg white.

  4. 4

    Bake

    Pour into a greased mold and bake in a hot oven (about 175–200 °C (390 °F)) for about ½ hour.

Changes from the original

Measurements converted to dl and teaspoon; oven temperature estimated at about 175–200 °C (390 °F).

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 667) → 1949 (korrekturlest, s. 800)~35% av teksten endretfjernetlagt til
25 gr. rismel ¼ ¾ l. melk 1 egg 1 teske teskje sukker 2 draaper citronsaft. Skyl dråper sitronsaft. Skyll gryten med koldt vand; vann; dette gjøres for at å hindre melken fra at brænde paa; å brenne på; ha rismelet i gryten, rør melken i litt efter litt, sæt sett den over ilden, varmen, rør godt, la det komme til kokepunktet og la det koke et par minutter. Ta det av ilden, varmen, la det avkjøles, tilsæt eggeblommen, tilsett eggeplommen, sukkeret, citronsaften sitronsaften og tilsidst tilsist den stivvispede eggehvite. Haves Has i smurt form og stekes i varm ovn ca. ½ time.

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Frequently asked questions

How long does the rice pudding take?
The porridge is boiled only a couple of minutes after the milk has reached the boiling point, and the pudding is then baked in a hot oven for about ½ hour. Allow about an hour in all.
Why should the pan be rinsed with cold water first?
It is done to prevent the milk from burning onto the bottom of the pan.
When should the eggs be added?
The porridge must be cooled first. Then the egg yolk, sugar and lemon juice are stirred in, and finally the stiffly beaten egg white is folded in before everything is poured into a greased mold.
What is this intended for?
The recipe appears under "Nursing and invalid food" in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 667) and is a light dessert for one person, made from 25 g rice flour, ¼ l milk, 1 egg, 1 tsp sugar and 2 drops of lemon juice.

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