Melkesuppe og velling

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 and nourishing oat soup: 3 tbsp oat flour is stirred out in a little water, boiled 5 minutes in 1 l water, then 1 l boiling milk is added and it is seasoned with salt and sugar. Erken recommends it for children in the morning instead of coffee.

Cold buttermilk soup: buttermilk is stirred with crushed rusks or grated rye bread, left to thicken, and seasoned with cinnamon, cardamom, and sugar. Rinsed currants and whipped cream can be added.

Saturday soup of 3 l milk thickened with 2 dl flour, with 1 bottle of beer, 2 tbsp syrup, and a pinch of ginger added while whisking hard. A sweet, spiced milk soup.

Erken's collected recipe for milk gruel with grains (page 68, Stor kokebok 1914): nine basic rules for cooking milk dishes plus a table of milk/grain ratios and cooking times for barley, pearl barley, oat, rice, sago, semolina and buttermilk gruel. Basic version: 3 l boiling milk, 100 g split barley

Simple milk gruel from Erken's Stor kokebok: flour is stirred out in a little cold milk, whisked into boiling milk and seasoned with salt and sugar. Variations: rice-flour gruel (3 l milk, 100 g rice flour), milk pap (3 l milk, 75 g wheat flour) and buttermilk soup (3 l buttermilk, 75 g rice flour).

Fine sour milk soup: 125 g wheat flour is stirred into ½ l sweet milk, mixed with 3 l sour milk and 125 g butter and whisked to the boiling point. The soup is liaisoned over 4 egg yolks whisked with sugar in the tureen. Seasoned with sugar and optionally citric acid; served cold or warm with small rusks.

Simple cold sour milk soup from Erken's Stor kokebok 1914: sour milk is whisked cold with grated rye bread or crushed rusk to a suitable thickness, seasoned with cinnamon and sugar.