Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Rye Bread Pudding

Cold rye bread pudding from Erken 1914: whipped cream mixed with sugar, grated dried rye bread, dissolved gelatin, vanilla powder and preserved strawberries (or morello cherries/raspberry jelly), set in a mold and turned out.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 486 (falt i det fri)

Be the first to rate

About the dish

The recipe begins at the bottom of page 486 in "Stor kokebok" (1914) and is completed on page 487. Rye bread pudding – whipped cream with grated, dried rye bread and preserves – was an inexpensive and popular cold dessert in Norwegian homes.

How to make it

  1. 1

    Whip the cream

    Whip the cream well until stiff and stir in the sugar.

  2. 2

    Gelatin

    Soak the gelatin sheets in cold water, squeeze them out and dissolve them in 1 dl hot water. Let the mixture become lukewarm.

  3. 3

    Combine

    Fold the grated rye bread into the cream, then the dissolved gelatin and the vanilla powder, and finally the preserves.

  4. 4

    Set and serve

    Pour the mixture into a mold rinsed with cold water and chill for at least 4 hours. Turn the pudding out onto a platter when it is set.

Changes from the original

Measures converted to modern units; gelatin sheets given by number. The ingredient list stood in two narrow columns together with "Rice Flour Pudding," and the sugar amount is therefore interpreted (30 g). The chilling time is specified, as the original only says "turn out when it is set."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 486) → 1949 (korrekturlest, s. 558)~47% av teksten endretfjernetlagt til
½ l. y 2 1. fløte ¼ l. 1 teskje sukker 3/4 1. rugbrød 6 plater gelatin 30 gr. sukker 1 teske teskje vaniljepulver ¼ l. 1/4 1. syltede jordbær. Den søte fløte vispes godt, tilsættes tilsettes sukkeret, det revne rugbrød samt gelatinen, som først opløses i 1 deciliter vand, del. vann, vaniljepulveret og tilsidst syltetøiet. tilsist syltctøiet. Syltede moreller uten stener eller bringebærgelé er ogsaa også godt at å bruke, hvis man ikke har jordbær. Hvælves, naar Hvelves, når den er stiv.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why does the dish take so long even though it is not cooked?
The work itself is quick – the time goes to letting the pudding set in the cold. It should stand until the gelatin has set (several hours, reckon on up to 5 hours) before it is turned out.
How is the gelatin used?
The 6 sheets of gelatin are first dissolved in 1 deciliter of water, and then stirred into the whipped cream together with grated rye bread, sugar and vanilla powder – the preserves last.
Can I substitute the preserved strawberries?
Yes. The recipe itself mentions pitted preserved morello cherries or raspberry jelly as good alternatives if you do not have strawberries.
What kind of rye bread should be used?
1/4 liter of rye bread that is grated (grated rye bread) and stirred into the cream mixture. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 486.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!