A pudding of crumbled dry bread, eggs, milk and sugar, cooked in a water bath for 1½ hours in a mould glazed with caramel, served cold with caramel sauce. From Erken's Stor kokebok (1949), pp. 530–531.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 530 (falt i det fri)
The pudding makes use of dry bread, which was common in a thrifty kitchen. In the 1949 edition the text was split across a page break.
Make the caramel
Brown the sugar (brown sugar) in a frying pan and thin with the boiling water. Coat a straight-sided mould with the caramel.
Make the pudding mixture
Whisk the eggs and milk together and mix with the crumbled, sieved bread and the sugar.
Cook in a water bath
Pour the mixture into the mould and cook in a water bath for 1½ hours.
Serve
Serve cold with the caramel sauce over.
Measures are converted to g, dl and tbsp. The text was split over two pages and mixed with another recipe (Fruit on a base), which is left out. "The sugar is browned" is taken to mean the brown sugar of the glaze. "iy 2 time" is read as 1½ hours.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
Mål er omregnet til g, dl og ss. Teksten ble delt over to sider og blandet med en annen oppskrift (Frukt på bunn), som er utelatt. «Sukkeret brunes» er tolket som at farinen i glasuren brunes. «iy 2 time» er lest som 1½ time.
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