Soups
53 recipes
Oplagt melk, drained sour milk blended with cream and sprinkled with sugar and cinnamon, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Blueberry soupkr. 0.24
Blueberry soup from Erken & Steen's cookbook (1900): berries cooked out in water, strained and thickened with potato starch. A simple dessert soup.
- Cauliflower soupkr. 1.08½
Cauliflower soup thickened with a roux and made with meat stock, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Bean soupkr. 0.36¼
Historical recipe for bean soup from «Kogebog for skole og hjem» (1900). Dried beans boiled with marrow bone, a brown roux, vinegar and cloves. Modernised.
- Brennsnut (vegetable soup)kr. 0.93¾
Brændesnude (brennsnut), a thickened vegetable soup on meat stock with vinegar and sugar, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Bread soupkr. 0.31
Bread soup from Erken & Steen's cookbook (1900): coarse rye bread cooked out in water, strained and seasoned with raspberry syrup, lemon and sugar.
- Brown Cabbage Soupkr. 1.08
Brown cabbage soup where the cabbage is browned in butter and sugar and cooked in meat stock, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Brown Soupkr. 1.00
Brown soup, a clear broth soup with root vegetables, caramel colouring and sherry, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Bouillon (meat stock)kr. 0.96⅓
Bouillon, a clear meat stock cooked long on bones and clarified with eggshell, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Queen's Soup (suppe à la reine)kr. 1.44
Historic queen's soup from Erken and Steen's cookbook (1900): meat stock enriched with egg yolk and cream, flavoured with sherry and with meatballs.
- Eggemelk (egg milk soup)kr. 0.29¼
Eggemelk, a lightly sweet milk soup thickened with wheat flour and bound with egg, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Apple soupkr. 0.66¼
Apple soup from Erken & Steen's cookbook (1900): apples cooked soft in water, strained and thickened with potato starch, seasoned with lemon and sugar.
- Fish soup Ikr. 0.18
Historical fish soup from «Kogebog for skole og hjem» (1900) by Schønberg Erken and Caroline Steen. Fish stock thickened with milk, cultured cream and chives.
- Fish Soup IIkr. 0.27
Historic fish soup from «Kogebog for skole og hjem» (1900). Butter-thickened fish stock with milk, soured cream and chives. Modernised by the Erken Archive.
- Fish soup IIIkr. 0.21¼
Historical fish soup with curry from «Kogebog for skole og hjem» (1900). Strong fish stock, a butter roux and egg yolk. Modernised by The Erken Archive.
- Fish soup, brown IVkr. 0.20¼
Historical brown fish soup from «Kogebog for skole og hjem» (1900). Browned butter roux, fish stock, cayenne pepper and sherry. Modernised by The Erken Archive.
- Kale soupkr. 1.01½
Historical kale soup from «Kogebog for skole og hjem» (1900). Kale in a light butter-thickened meat stock, served with meatballs or eggs. Modernised.
- Vegetable soup (urtesuppe)kr. 1.02¼
Historical urtesuppe from Erken and Steen's cookbook (1900): peas, turnips, carrot and swede in a flour-thickened beef stock with ginger, sugar and parsley.
- Barley soup (Grynsod)kr. 0.64
Historical barley soup («Grynsod») from «Kogebog for skole og hjem» (1900). Whole barley grains boiled in stock with root vegetables and parsley. Modernised.
- Yellow pea soupkr. 0.60
Historical recipe for yellow peas from «Kogebog for skole og hjem» (1900). Yellow split peas boiled in stock with celeriac. Modernised by The Erken Archive.
- Carrot soupkr. 1.04
Historical carrot soup from «Kogebog for skole og hjem» (1900). Puréed carrots and onion in a butter-thickened meat stock. Modernised by The Erken Archive.
- Hamburg soupkr. 1,35
Historical Hamburg soup from «Kogebog for skole og hjem» (1900). Brown meat-stock soup with cauliflower, celeriac and parsley root. Modernised.
- White wine soupkr. 0.72
White wine soup from Erken & Steen's cookbook (1900): pearl barley cooked in water, with raisins, almonds, white wine and saffron. A finer party soup.
- Hunter's Soupkr. 1.06½
Hunter's soup from Erken & Steen's cookbook (1900): browned butter and onion thickened with meat stock, cooked with root vegetables and sherry.
- Jenny Lind soupkr. 1.07
Historical Jenny Lind soup from «Kogebog for skole og hjem» (1900). Sago in meat stock thickened with egg yolk and cream, with root vegetables. Modernised.
Historical Jerusalem soup from Erken and Caroline Steen's cookbook (1900): root vegetables stewed in meat stock, puréed and enriched with egg yolk and cream.
- Julienne Soupkr. 1.10
Historical julienne soup from Erken and Caroline Steen's cookbook (1900): meat stock with carrot, celery, parsley root and leek cut into fine strips.
- Veal Soupkr. 0.89¾
Historical veal soup from Erken and Caroline Steen's cookbook (1900): thickened veal stock seasoned with sherry and cayenne, served with flour dumplings.
- Cardinal Soupkr. 1.32
Cardinal soup from Erken & Steen's cookbook (1900): thickened meat stock with boiled salted ham and macaroni, finished with egg yolk and cream.
- Caraway Greens Soupkr. 1.07¾
Caraway greens soup from Erken & Steen's cookbook (1900): chopped caraway leaf thickened in meat stock, seasoned with nutmeg and served with poached eggs.
- Cherry Soupkr. 0.47½
Cherry soup from Erken & Steen's cookbook (1900): dried cherries and raisins boiled in water, thickened with potato starch and sweetened to taste.
- Meat soup and meatkr. 2.65½
Historical recipe for meat soup and boiled beef from «Kogebog for skole og hjem» (1900). Clear broth soup with root vegetables and horseradish sauce.
Historic koldskål from Erken and Steen's cookbook (1900): weak beer and Graves white wine stirred together cold with lemon and nutmeg, served with rusks.
- Macaroni Soupkr. 1.06½
Macaroni soup from Erken & Steen's cookbook (1900): a browned butter roux and meat stock enriched with egg yolk and cream, with boiled macaroni.
- Marie Louise Soupkr. 1.41¼
Marie Louise soup from Erken & Steen's cookbook (1900): tender root vegetables and peas in a meat stock enriched with egg yolk and cream.
- Melkepapp (Norwegian milk pap)kr. 0.27
Melkepapp, a simple thick milk soup thickened with wheat flour, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Rosehip Soupkr. 0.11½
Rosehip soup from Erken & Steen's cookbook (1900): rosehips boiled and strained, thickened with a butter roux and served with browned bread cubes.
Historic øllebrød from Erken and Steen's cookbook (1900): beer, egg yolks, cream and cognac whisked together cold and boiled up, with browned bread cubes.
Historic øllebrød from Erken and Steen's cookbook (1900): weak beer and milk thickened with flour, boiled up and finished with a liaison of egg yolk and cream.
- Potato Soupkr. 0.50¼
Potato soup from Erken & Steen's cookbook (1900): potatoes, onion and celery boiled tender, puréed and thickened with milk and sago.
- Rhubarb Soupkr. 0.73
Rhubarb soup from Erken & Steen's cookbook (1900): rhubarb simmered with lemon peel, thickened with rice flour, flavored with white wine and sugar.
Risengrynsvelling, a lightly sweet milk porridge with rice, cream and cinnamon, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- Root Vegetable Soupkr. 0.90
Historic root vegetable soup from Erken and Caroline Steen's cookbook (1900): root vegetables boiled tender, puréed through a sieve and thinned with meat stock.
- Fruit Cordial Soupkr. 0.44
Historic fruit cordial soup from Erken and Steen's cookbook (1900): pearl barley cooked clear in water with prunes, flavoured with raspberry juice.
- Sago milk porridge (sagovelling)kr. 0.37
Historical recipe for sagovelling, a simple milk porridge with pearl sago, from Schønberg Erken and Caroline Steen's «Kogebog for skole og hjem» (1900).
- Salt-Meat Broth Soupkr. 0.52
Salt-meat broth soup from Erken & Steen's cookbook (1900): pearl barley, root vegetables and the broth from salt meat, served with parsley.
- Celeriac Soupkr. 1.17½
Historic celeriac soup from Henriette Schønberg Erken and Caroline Steen's cookbook (1900): celeriac, meat broth and a liaison of egg yolk and cream.
- Mock turtle soup (skilpaddesuppe)kr. 1.20¾
Historical mock turtle soup from Erken and Steen's cookbook (1900): browned veal stock with sherry, cognac and cayenne, served with balls and eggs.
- Gooseberry soupkr. 0.34¼
Gooseberry soup from Erken & Steen's cookbook (1900): berries cooked soft and strained, steeped with lemon peel and cinnamon, thickened with sago.
- Pork loin soupkr. 1.02
Historic pork loin soup from Erken and Steen's cookbook (1900): meat stock thickened with skimmed fat, seasoned with vinegar, sugar and cloves, with roots.
- Tomato soupkr. 1.91
Tomato soup from Erken & Steen's cookbook (1900): fresh tomatoes cooked down with ham and bay leaf, thickened with beef stock, served with meatballs.
- Tykkmelksuppe (soured milk soup)kr. 0.67
A sweet soured-milk soup with almonds and raisins, made on cultured soured milk, from Erken and Steen's «Kogebog for skole og hjem» (1900).
- West Indian Soupkr. 0.80
West Indian soup, a sweet milk soup with egg, potato starch and cognac, from Erken and Steen's «Kogebog for skole og hjem» (1900).