Milk soups and gruel

Bollemelk from Erken 1914: fresh strained milk is brought to a boil, and flour dumplings or bread dumplings are cooked in the milk.

Flatbread sold from Erken 1914: thick soured milk without whey is whisked and mixed with finely broken flatbread, sweetened with sugar to taste.

Cheap oat soup from Erken: oat flour boiled in water, boiling milk added, seasoned with salt and sugar. Recommended for children instead of coffee.

Cold buttermilk soup, Erken (1914): buttermilk stirred with crushed rusks or rye bread with cinnamon, cardamom and sugar. Currants optional.

Saturday soup from Erken (1914): milk thickened with flour, with beer, syrup and a pinch of ginger whisked in. A sweet, spiced milk soup.

Erken's collected recipe (1914) for milk gruel with grains: nine rules and a table of milk, grain and cooking times for barley, oat, rice and sago.

Simple milk gruel from Erken's Big Cookbook: flour stirred in cold milk and whisked into boiling milk. Variations: rice-flour gruel, milk pap.

Fine sour milk soup from Erken (1914): flour, sweet milk, sour milk and butter whisked to boiling and liaisoned with egg yolks. Served cold or warm.

Simple cold sour milk soup from Erken's Big Cookbook (1914): sour milk whisked with grated rye bread or crushed rusk, seasoned with cinnamon and sugar.