How long should the sago pudding bake?

About half an hour in a hot oven, in a mold that is greased and coated (for example with rusk crumbs).

How do I cook the sago correctly?

Add the 150 g sago to 7 1/2 dl boiling cream-enriched milk and cook until the grains are clear (transparent). Then mix in the butter, sugar, salt, almond drop, and egg yolks, and finally the stiffly beaten egg whites.

Why should the egg whites be beaten stiff and added last?

The stiffly beaten whites make the pudding airy and light. Fold them in gently at the very end, just before the mixture is filled into the mold.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 487. It makes about 6 servings.

Sago Pudding

Name: Sago Pudding
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 6.5 dl whole milk; 1 dl cream (together with the milk this makes cream-enriched milk); 150 g sago; 40 g butter; 120 g sugar; 1 drop bitter almond essence; 1 pinch salt; 2 pcs eggs (separated into yolk and white)

Erken's sago pudding from 1914: sago cooked tender in cream-enriched milk, mixed with butter, sugar, salt, almond essence, and egg yolks, with stiffly beaten egg whites folded in, baked in a greased mold in a hot oven for half an hour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 487 (falt i det fri)

Be the first to rate

About the dish

Sago pudding was an inexpensive, filling everyday dessert in Erken's time, in which sago was cooked in milk and baked in a mold. Cream-enriched milk was milk with extra cream added.

How to make it

1
Cook the sago
Bring the milk and cream to a boil, add the sago, and cook, stirring, until the grains are clear and transparent.
2
Season
Take the pot off the heat and stir in the butter, sugar, salt, almond essence, and egg yolks.
3
Fold in the whites
Beat the egg whites stiff and fold them gently into the cooled porridge.
4
Bake
Put the batter into a greased and coated mold and bake in a hot oven (200 °C (390 °F)) for about 30 minutes.

Changes from the original

Cream-enriched milk is replaced with whole milk plus a little cream. Deciliters and grams are kept in modern form, "almond drop" is given as almond essence ("bitter almond essence"). The baking temperature is specified as 200 °C (390 °F).

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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 487) → 1949 (korrekturlest, s. 558)~40% av teksten endretfjernetlagt til

~~7 1/2 del. fløtemelk~~ 1 1. melk 150 gr. sagogryn 40 gr. smør 1 ~~mandeldraape~~ mandeldråpe 120 gr. sukker 1 ~~knivsod~~ knivsodd salt 2 4 egg. Grynene ~~haves~~ has i den kokende melk; ~~koker,~~ koker til grynene er klare; ~~tilsættes~~ tilsettes det øvrige, ~~tilsidst~~ tilsist de stivvispede hviter. ~~Haves~~ Has i smurt og ~~strøet~~ strødd form. Steker i varm ovn 1/2 time.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the sago pudding bake?: About half an hour in a hot oven, in a mold that is greased and coated (for example with rusk crumbs).
How do I cook the sago correctly?: Add the 150 g sago to 7 1/2 dl boiling cream-enriched milk and cook until the grains are clear (transparent). Then mix in the butter, sugar, salt, almond drop, and egg yolks, and finally the stiffly beaten egg whites.
Why should the egg whites be beaten stiff and added last?: The stiffly beaten whites make the pudding airy and light. Fold them in gently at the very end, just before the mixture is filled into the mold.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 487. It makes about 6 servings.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!