Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 367
Dypp brødskiven uten skorpe i kaldt vann, og visp jevningen i kraften eller skyen.
Bread thickening
A slice of bread without crust is dipped in cold water and whisked into stock or pan juices to thicken it. From Erken's Stor kokebok (1949), p. 367.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 367 (falt i det fri)
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About the dish
A simple old way of thickening sauces and soups without flour, useful when flour was scarce.
How to make it
- 1
Soak the bread
Dip the slice of bread, without crust, in cold water.
- 2
Whisk in
Whisk the thickening into the stock or pan juices.
Changes from the original
The language is modernised. The original gives no amounts and none have been added.
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Community interpretations
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Frequently asked questions
- What is bread thickening used for?
- For thickening stock or pan juices.
- Should the crust be left on?
- No, use the slice without the crust.
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