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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 62 (falt i det fri)
The apricot soup belongs to the wine and fruit soups in "Stor kokebok" (1914). Erken explains that dried fruit is washed and put in cold water for 6—12 hours and cooked tender in the soaking water, and that fruit soups must not be cooked in iron or copper vessels.
Soak the apricots
Wash the apricots well and soak them overnight in 1 liter water.
Cook tender
Set the apricots over the heat with the soaking water and the second liter of water. Let boil until the apricots are tender, about 1/2 hour.
Thicken the soup
Stir the sago flour into 1 dl cold water and pour it into the boiling soup in a thin stream. Give the soup just a quick boil. Sweeten with sugar to taste.
Serving
Serve the soup with small rusks or fried bread.
Measurements are converted to modern units (l, dl, g). "Sago flour" is kept (can be replaced with potato starch). The amount of sugar is given as "to taste" since the original does not state a quantity.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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