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.
Time machine – what changed?
1949 (proofread, p. 367) → Modernised~63% of the text changedremovedadded
1 stk brødskive (uten skorpe). kaldt vann. kraft eller sky (som skal jevnes). Dypp brødskiven uten skorpe i kaldt vann, og visp vann.. Visp jevningen ut i kraften eller skyen.
Note on Modernised
Språket er modernisert. Ingen mengder er oppgitt i originalen og ingen er tilføyd.
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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