Pudding of finely chopped spinach, rusks soaked in egg-and-milk and stiffly whisked whites, cooked in a water bath in the oven for about 1 hour. From Erken's Stor kokebok (1949), p. 422.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 422 (falt i det fri)
One of several spinach dishes in the book. The pudding is served with asparagus butter and is counted for 6 people.
Prepare
Chop the washed spinach finely. Whisk the egg yolks, add the milk and soak the rusks in it.
Mix
Stir in the spinach and season to taste. Fold in the stiffly whisked egg whites last.
Cook in a water bath
Pour into a greased, crumbed mould. Cook in a water bath in the oven for about 1 hour.
Serve
Serve with asparagus butter.
Quantities are converted: ½ kg, ½ l to 5 dl, "gr." to g. The text does not give an oven temperature.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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