How is the eel prepared beforehand?

The eel is skinned, the fins snipped off, and it is cleaned well. Then it is sprinkled with a little salt and drizzled with a little vinegar, and left to stand this way for half an hour before being cut into suitable pieces.

How is the soup itself made?

The eel pieces are cooked until tender in fish stock or water, and the stock is strained. 100 g butter is melted, 100 g wheat flour is stirred in, and it is thinned with the stock. The soup simmers for a quarter of an hour and is seasoned with salt, sugar, and vinegar. Finally, parsley, tarragon leaves, and apples pre-cooked in a little water and sugar are added.

How is the dish served?

The fish pieces are arranged on a flat platter and served alongside the soup. The recipe is intended for 8 servings and takes about 1.5 hours.

Where does the recipe come from?

From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 36, where it is listed as eel soup – potage d'anguille.

Eel Soup (potage d'anguille)

Name: Eel Soup (potage d'anguille)
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 3.5 l fish stock (or water); 1.5 kg eel (skinned and cleaned); 100 g butter; 100 g wheat flour; 1 tbsp finely chopped parsley; 1 tbsp tarragon leaves (finely chopped); salt (to taste); sugar (to taste); vinegar (to taste); 8 pcs apples (cooked in a little water and sugar)

Erken's eel soup from 1914: eel is cleaned, salted, and drizzled with vinegar, then simmered tender in fish stock; the stock is thickened with butter and flour, seasoned with salt, sugar, and vinegar, and finished with parsley, tarragon, and cooked apples. The eel pieces are served on a separate platter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 36 (falt i det fri)

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About the dish

From the soup chapter of 'Stor kokebok' (1914). Eel soup with a sweet-and-sour character and cooked apples was a classic festive soup in Norwegian bourgeois cooking, often served with the eel pieces on a separate platter.

How to make it

1
Clean the eel
Skin the eel, snip off the fins, and clean it well. Sprinkle with a little salt and drizzle with a little vinegar, and let it stand for half an hour.
2
Cook the eel
Cut the eel into suitable pieces and cook them in fish stock or water until tender. Strain off the stock and keep the fish pieces warm.
3
Cook the apples
Cook the apples until tender in a little water and sugar.
4
Thicken the soup
Melt the butter, stir in the flour, and thin with the strained stock. Let the soup simmer for a quarter of an hour.
5
Season
Season the soup with salt, sugar, and vinegar. Stir in the parsley, tarragon leaves, and the cooked apples.
6
Serving
Arrange the eel pieces on a flat platter and serve them alongside the soup.

Changes from the original

Quantities have been converted to modern units (liters, grams, tablespoons) and the spelling in the ingredient list has been modernized. An unclear OCR quantity for the eel has been interpreted as 1.5 kg. The steps have been rewritten in modern, numbered language; the content is unchanged.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 36) → 1949 (korrekturlest, s. 48)~45% av teksten endretfjernetlagt til

~~3 1/2 1.~~ Ålesuppe. (Potage d'Anguille.) 2½ l. fiskekraft ~~1 1/2~~ ½ kg. ~~aal~~ ål 100 gr. smør ~~100~~ 80 gr. hvetemel 1 ~~spiseske finhakket~~ spiseskje finehakket persille 1 ~~— estragonblade~~ spiseskje estragon blade salt sukker eddik 8 ~~epler. Aalene flaaes, finnerne avklippes, aalen~~ epler Ålene flåes, finnene av klippes, ålen renses godt, bestrøes med litt salt og dryppes med litt eddik, ~~trækker~~ trekker heri ~~1/2~~ ½ time. ~~Aalen~~ Ålen skjæres op i passende stykker og kokes enten i fiskekraft eller ~~vand,~~ vann, til ~~aalen~~ ålen er mør. Kraften siles op, og fisken holdes varm. ~~Smørret~~ Smøret smeltes, irøres melet og ~~spædes~~ spedes med kraften, ~~smaakoker~~ småkoker et kvarter. Suppen ~~tillages~~ tilsettes med salt, sukker og eddik; persille og ~~estragonblade haves~~ estragon blade has i, samt ~~eplerne,~~ eplene, som i forveien er kokt i litt ~~vand~~ vann og sukker. ~~Fiskestykkerne~~ Fiskestykkene anrettes ~~paa~~ på et flatt fat og serveres til suppen.

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Frequently asked questions

How is the eel prepared beforehand?: The eel is skinned, the fins snipped off, and it is cleaned well. Then it is sprinkled with a little salt and drizzled with a little vinegar, and left to stand this way for half an hour before being cut into suitable pieces.
How is the soup itself made?: The eel pieces are cooked until tender in fish stock or water, and the stock is strained. 100 g butter is melted, 100 g wheat flour is stirred in, and it is thinned with the stock. The soup simmers for a quarter of an hour and is seasoned with salt, sugar, and vinegar. Finally, parsley, tarragon leaves, and apples pre-cooked in a little water and sugar are added.
How is the dish served?: The fish pieces are arranged on a flat platter and served alongside the soup. The recipe is intended for 8 servings and takes about 1.5 hours.
Where does the recipe come from?: From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 36, where it is listed as eel soup – potage d'anguille.

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