Sweet soups and fruit soups

Erken's apricot soup (1914): dried apricots soaked and cooked tender, thickened with sago flour and sweetened. Served with rusks or fried bread.

Erken's blueberry soup (1914): blueberries boiled and strained, thickened with potato starch and sweetened. Served with dumplings, rusks or fried bread.

Sweet bread soup from Erken (1914): rye bread soaked overnight, cooked with lemon peel, strained and seasoned with white wine, sugar and jam. Serves 6.

Erken's apple soup (1914): apple slices cooked with lemon peel, strained, seasoned with sugar and lemon juice and thickened with potato starch or egg yolk.

Erken's white sago soup (1914): sago pearls simmered with cinnamon and lemon peel, combined with an egg yolk foam, lemon juice, sherry and preserved plums.

Elderberry soup from Erken's Big Cookbook (1914): elderberries cooked in water and strained, cooked with apples and sugar, and thickened with sago flour.

Simple cherry soup from 1914: 1 kg crushed cherries are cooked in 3 liters of water, strained, sweetened, and thickened with 40 g sago flour.

Cloudberry soup from Erken (1914): sweetened cloudberry preserve simmered in water, thickened with potato starch and served over whipped cream.

Rosehip soup from Erken (1914): rosehips soaked, cooked soft and strained, seasoned with sugar and berry juice and thickened with potato starch.

Erken's plum soup (1914): fresh plums cooked with water and sugar, strained, thickened with sago flour and flavored with red wine, Graves or rhubarb wine.

Rhubarb soup of rhubarb stalks boiled in water, strained, thickened with sago flour and whisked into egg yolks. From Erken's Big Cookbook (1914), page 65.

Cordial Soup I from 1914: cherry cordial, water, potato starch, and sugar are whisked up to the boil and served with slivered almonds and preserved cherries.

A fine cordial soup of redcurrant, cherry and raspberry cordial with lemon peel, thickened with sago flour. From Erken's Big Cookbook (1914), page 65.

Erken's table (1914) of water-to-grain ratios for sweet cordial soups serving 6, with cooking times for oat, barley, rice, pearl barley and sago soups.

Black currant soup of berries boiled in water, strained, sweetened and thickened with sago flour; served with rusks. From Erken (1914), page 65.

Gooseberry soup of gooseberries boiled tender with lemon zest, thickened with sago flour, seasoned with lemon and sugar. From Erken (1914), p. 65.

Cranberry soup with prunes: cranberries cooked out and strained, mixed with cooked prunes and thickened with potato starch. From Erken (1914), p. 65.