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Sago Pudding

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)

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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. 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. 2

    Season

    Take the pot off the heat and stir in the butter, sugar, salt, almond essence, and egg yolks.

  3. 3

    Fold in the whites

    Beat the egg whites stiff and fold them gently into the cooled porridge.

  4. 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).

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 487)~89% of the text changedremovedadded
6,5 dl helmelk. 1 dl fløte (sammen med melken utgjør dette fløtemelk). 7 1/2 del. fløtemelk 150 g sagogryn. gr. sagogryn 40 g smør. 120 g sukker. gr. smør 1 dråpe bittermandelessens. mandeldraape 120 gr. sukker 1 knivsodd salt. knivsod salt 2 stk egg (deles i plomme og hvite). Kok opp melk og fløte, ha egg. Grynene haves i sagogrynene og kok under omrøring den kokende melk; koker, til grynene er klare og gjennomsiktige.. Ta gryten av platen og rør inn smør, sukker, salt, mandelessens og eggeplommene.. Stivpisk eggehvitene og vend dem forsiktig inn i den avkjølte grøten.. Ha røren klare; tilsættes det øvrige, tilsidst de stivvispede hviter. Haves i en smurt og strødd form og stek strøet form. Steker i varm ovn (200 °C) i ca. 30 minutter. 1/2 time.

Note on Modernised

Fløtemelk er erstattet med helmelk tilsatt litt fløte. Desiliter og gram er beholdt i moderne form, «mandeldraape» er oppgitt som mandelessens («bittermandelessens»). Steketemperatur er presisert til 200 °C.

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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.

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