How long and how is the pudding baked?

It is poured into a greased mold and baked in a hot oven for roughly half an hour. The total time including preparation is around 50 minutes.

What is the batter made of?

A thick base batter of 100 g butter, 125 g wheat flour and ¾ liter milk brought to a boil, then 5 well-beaten eggs, a deep plateful of salt beef (finely chopped or diced) and pepper to taste.

What is it served with?

The recipe recommends brown sauce, white sauce or tomato sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 197. It is intended for 6 servings.

Salt-beef pudding

Name: Salt-beef pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 100 g butter; 125 g wheat flour; 7.5 dl milk; 5 pcs eggs (well beaten); 400 g salt beef (finely chopped or diced); 0.25 tsp pepper (to taste)

Salt-beef pudding from Erken 1914: a thick roux base of 100 g butter, 125 g flour and 7.5 dl milk is mixed with 5 beaten eggs, about 400 g chopped salt beef and pepper, baked in a mold about 30 min in a hot oven. Served with brown, white or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 197 (falt i det fri)

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About the dish

A simple pudding dish for using up leftover salt beef; Erken recommends brown sauce, white sauce or tomato sauce with it.

How to make it

1
Make the base batter
Melt the butter, stir in the flour and thin with the milk. Bring to a boil to make a thick, smooth batter.
2
Mix in
Take the pot off the heat and stir in the well-beaten eggs, the finely chopped or diced salt beef and pepper to taste.
3
Bake
Pour the mixture into a greased mold and bake in a hot oven (about 200 °C (390 °F)) for roughly half an hour.
4
Serve
Serve with brown sauce, white sauce or tomato sauce.

Changes from the original

"1 deep plate" interpreted as about 400 g meat, fractions corrected from OCR (3 4 l. → ¾ l), oven temperature (200 °C (390 °F)) added.

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

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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. 197) → 1949 (korrekturlest, s. 228)~29% av teksten endretfjernetlagt til

100 gr. smør 125 gr. hvetemel ~~¾ l.~~ 3/4 1. melk 5 4 egg 1 dyp tallerken salt ~~kjøt~~ kjøtt pepper. Smelt ~~smørret,~~ smøret, rør melet i og ~~spæd~~ spe med melken, gi det et opkok, ~~tilsæt~~ tilsett eggene, som er vispet godt, det finhakkede eller ~~skaarne kjøt~~ skårne kjøtt og pepper efter smak. ~~Haves~~ Has i smurt form og stekes i varm ovn omtrent ½ 3/4 time. Brun saus, hvit saus eller tomatsaus til.

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Frequently asked questions

How long and how is the pudding baked?: It is poured into a greased mold and baked in a hot oven for roughly half an hour. The total time including preparation is around 50 minutes.
What is the batter made of?: A thick base batter of 100 g butter, 125 g wheat flour and ¾ liter milk brought to a boil, then 5 well-beaten eggs, a deep plateful of salt beef (finely chopped or diced) and pepper to taste.
What is it served with?: The recipe recommends brown sauce, white sauce or tomato sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 197. It is intended for 6 servings.

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