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)

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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.

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. 70) → Modernised~89% of the text changedremovedadded

~~Nysilet melk~~ 1,5 l nysilt melk. melboller eller ~~brødboller.~~ brødboller (ferdig formede). Kok ~~op nysilet melk og kok derefter melboller~~ opp den nysilte melken.. Legg mel- eller ~~brødboller~~ brødbollene i ~~melken.~~ den kokende melken og kok dem til de er ferdige.. Server bollemelken varm.

Note on Modernised

Originalen oppgir ingen mål; mengden melk er anslått for fire porsjoner, bollene står uten mengde.

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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.

Equipment for this dish

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