How long does the blueberry soup take?

About 12 minutes. The cordial and water are brought to a boil, the thickening is whisked in while the soup boils, and then it is brought back to a boil.

What is the ratio between cordial and water?

1 part blueberry cordial to 1½ parts water, thickened with 1 teaspoon of sago flour stirred into 2 tablespoons of water. The recipe is intended for one serving.

Why is the recipe listed under invalid food?

It comes from the chapter on nursing and invalid food in Henriette Schønberg Erken's Stor kokebok (1914, p. 660) – a light, mild soup suitable for the sick. Sugar is added to taste.

Can I use something other than sago flour for thickening?

The recipe calls for sago flour, which gives a light, clear thickening. Always stir it into a little cold water before whisking it into the boiling soup to avoid lumps.

Blueberry Soup (blåbærsaft)

Name: Blueberry Soup (blåbærsaft)
Prep time: 8 min
Cook time: 4 min
Total time: 12 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 dl blueberry cordial; 1.5 dl water; 1 tsp sago flour (can be replaced with potato starch); 2 tbsp water (for stirring the flour); sugar (to taste)

Blueberry soup for the sick: 1 dl blueberry cordial and 1½ dl water brought to a boil, thickened with 1 tsp sago flour stirred into 2 tbsp water, brought back to a boil and sweetened to taste.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)

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About the dish

A small serving of fruit soup for the sick, from the chapter "A little nursing and invalid food" in Stor kokebok (1914). The method is also used for the rhubarb soup on the same page.

How to make it

1
Bring to a boil
Bring the cordial and water to a boil in a saucepan.
2
Thicken
Stir the sago flour into 2 tablespoons of cold water and whisk the thickening into the boiling soup.
3
Finish
Bring the soup back to a boil, and sweeten with sugar to taste. Serve hot or cold.

Changes from the original

"Del." interpreted as deciliters; sago flour has been modernized to potato starch/sago flour with the teaspoon as the measure. Sugar to taste, as the original specifies.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 660) → 1949 (proofread, p. 794)~47% of the text changedremovedadded

1 ~~del. blaabærsaft~~ dd. blåbærsaft 1½ del. ~~vand~~ vann 1 ~~teske~~ teskje sagomel. Saft og ~~vand gives~~ vann gis et opkok, melet røres ut med 2 ~~spiseskeer vand;~~ spiseskjeer vann; denne jevning vispes ~~i, naar~~ i når suppen koker; ~~gives~~ gis igjen et opkok. Sukker efter smak.

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Frequently asked questions

How long does the blueberry soup take?: About 12 minutes. The cordial and water are brought to a boil, the thickening is whisked in while the soup boils, and then it is brought back to a boil.
What is the ratio between cordial and water?: 1 part blueberry cordial to 1½ parts water, thickened with 1 teaspoon of sago flour stirred into 2 tablespoons of water. The recipe is intended for one serving.
Why is the recipe listed under invalid food?: It comes from the chapter on nursing and invalid food in Henriette Schønberg Erken's Stor kokebok (1914, p. 660) – a light, mild soup suitable for the sick. Sugar is added to taste.
Can I use something other than sago flour for thickening?: The recipe calls for sago flour, which gives a light, clear thickening. Always stir it into a little cold water before whisking it into the boiling soup to avoid lumps.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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