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.
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
