What kind of dumplings do you use?

The original calls for flour dumplings or bread dumplings – that is, small dough dumplings made from flour, or dumplings made from bread – cooked directly in the boiling milk.

Why does it say "fresh strained milk"?

In 1914, milk was strained right after milking. "Fresh strained milk" means fresh, newly strained whole milk, which gives the soup a rich flavor. Today you can use regular whole milk.

Any tips for the cooking?

Bring the milk to a boil gently and make sure it doesn't boil over or scorch on the bottom. Add the dumplings once the milk is boiling, and let them simmer until cooked through.

Dumpling Milk (Bollemelk)

Name: Dumpling Milk (Bollemelk)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 l fresh strained milk; flour dumplings or bread dumplings (pre-shaped)

Bollemelk (dumpling milk) from Erken 1914 is a simple Norwegian milk soup: fresh strained milk is brought to a boil, and small flour dumplings or bread dumplings are cooked in the milk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 70 (falt i det fri)

Be the first to rate

About the dish

Bollemelk is a hot milk soup with small flour or bread dumplings, a traditional everyday dish that Erken lists among the simple milk soups.

How to make it

1
Bring the milk to a boil
Bring the fresh strained milk to a boil.
2
Cook the dumplings
Place the flour or bread dumplings in the boiling milk and cook them until done.
3
Serve
Serve the dumpling milk hot.

Changes from the original

The original gives no measurements; the amount of milk is estimated for four servings, and the dumplings are listed without a quantity.

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. 70) → 1949 (korrekturlest, s. 84)~39% av teksten endretfjernetlagt til

~~Nysilet melk melboller eller brødboller.~~ Kok op ~~nysilet~~ nysilt melk og kok derefter melboller eller brødboller i melken.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is bollemelk?: A simple milk soup from Schønberg Erken's "Stor kokebok" (1914, p. 70): fresh strained milk is brought to a boil, and small flour dumplings or bread dumplings are cooked in the milk. The recipe is counted as 4 servings and takes about 30 minutes.
What kind of dumplings do you use?: The original calls for flour dumplings or bread dumplings – that is, small dough dumplings made from flour, or dumplings made from bread – cooked directly in the boiling milk.
Why does it say "fresh strained milk"?: In 1914, milk was strained right after milking. "Fresh strained milk" means fresh, newly strained whole milk, which gives the soup a rich flavor. Today you can use regular whole milk.
Any tips for the cooking?: Bring the milk to a boil gently and make sure it doesn't boil over or scorch on the bottom. Add the dumplings once the milk is boiling, and let them simmer until cooked through.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!