Søtsuppe og fruktsuppe

Erken's apricot soup (1914): 200 g dried apricots are soaked overnight in 1 liter water, cooked tender in the soaking water with another 1 liter water about 30 min, thickened with 40 g sago flour stirred into 1 dl cold water and sweetened with sugar to taste. Served with rusks or fried bread.

Erken's blueberry soup (1914): 1 l blueberries boiled in 2 l water, strained, thickened with 30 g potato starch stirred into cold water and seasoned to taste with about 2 dl sugar. Can be flavored with cinnamon or lemon peel, served with flour dumplings, rusks, or fried bread. Variation with a butter-and-flour thickening and with dried berries.

Sweet bread soup made from 300 g rye bread soaked overnight in 2 liters of water, cooked down with lemon peel, pressed through a strainer, thinned with boiling water and seasoned with 2 dl white wine, sugar and jam or fruit syrup. Serves 6.

Erken's apple soup from 1914: apple slices cooked with lemon peel in water, strained, seasoned with sugar and lemon juice, and thickened with potato starch or egg yolks. A variation with dried apples is given.

Erken's white sago soup (1914): tapioca or sago pearls simmered in water with cinnamon and lemon peel, steeped a long time, then combined in the tureen with a foam of 3 egg yolks and sugar, lemon juice, sherry and preserved plums.

Norwegian elderberry soup from Schønberg Erken's Stor kokebok 1914: elderberries cooked out in water, strained, cooked further 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 1914: sweetened cloudberry preserve is simmered out in water, thickened with potato starch, and served over stiffly whipped cream in the tureen.

Rosehip soup from Erken's Stor kokebok 1914: rosehips are soaked for a day, cooked soft, strained, and seasoned with sugar and berry juice, then thickened with potato starch.

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

Rhubarb soup of 1 kg rhubarb stalks boiled in water, strained and thickened with sago flour, then whisked into egg yolks beaten with sugar. The egg yolks can be omitted. Erken, Stor kokebok 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 boiled with water and lemon peel, thickened with sago flour and sweetened to taste. From Erken's Stor kokebok 1914, page 65.

Erken's table of water-to-grain ratios for sweet cordial soups serving 6, with cooking times for oat, whole-grain, barley, rice, pearl-barley, and sago soups plus apple and rhubarb soup. The grains are soaked overnight and cooked in the soaking water, and the soup is seasoned with cordial, preserves, raisins, or prunes.

Black currant soup made from black currants boiled in water half an hour, strained, sweetened with sugar and thickened with sago flour. Served with rusks or flour dumplings. Erken, Stor kokebok 1914, page 65.

Gooseberry soup of 2 liters gooseberries boiled tender in water with lemon zest, optionally passed through a sieve, thickened with sago flour and seasoned with lemon and sugar. Rusks on the side. Erken, Stor kokebok 1914, page 65.

Cranberry soup in which cranberries are cooked out in water and wrung through a straining cloth, mixed with prunes cooked in water, thickened with potato starch and seasoned with sugar. Served with rusks. Erken, Stor kokebok 1914, page 65.