How do I make the dough for the bread dumplings?

Cut off all the crust on 5 rolls, divide them into 2–3 pieces, and place them in a bowl with 2 deciliters of milk. When the bread is well soaked through, press out the milk, put the bread in a pot, add 60 g melted butter, and stir over the heat until the mass pulls away from the pot. Turn it into a bowl, stir in 5 eggs one at a time, and season with 1/4 teaspoon salt, a pinch of nutmeg, and a little sugar.

How long and how should the dumplings be cooked?

Scoop out the dumplings with a teaspoon dipped repeatedly in cold water, and place them in boiling water, milk, or meat stock. They should only simmer gently for 5 minutes – they must not boil hard.

What do I do if the dough becomes too thin?

Then you can add finely crushed, sifted rusk until the dough becomes firmer.

Bread Dumplings

Erken's bread dumplings for soup: crustless rolls soaked in milk, pressed dry, stirred over the heat with melted butter until the mass pulls away from the pot, then mixed with egg, salt, nutmeg, and sugar; add rusk if the dough is thin. Shaped with a teaspoon and poached 5 minutes in water, milk, or stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 74 (falt i det fri)

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About the dish

A thrifty recipe that uses up dry rolls for fine soup dumplings. Erken recommends adding sifted rusk if the dough becomes too loose.

How to make it

1
Soak the bread
Cut all the crust off the rolls, divide them into 2–3 pieces, place them in a bowl, and pour the milk over.
2
Press out the milk
When the bread is well soaked through, put it in a pot after the milk has been pressed out well.
3
Stir the dough over the heat
Add the melted butter and stir the mass over the heat until it pulls away from the pot. Turn it out into a bowl.
4
Add egg and spices
Stir in the eggs one at a time, and add salt, nutmeg, and a little sugar. If the dough is too thin, stir in a little finely crushed, sifted rusk.
5
Poach the dumplings
Scoop out the dumplings with a teaspoon dipped repeatedly in cold water, and cook them in boiling water, milk, or meat stock. The dumplings should only poach – not boil hard – for 5 minutes.

Changes from the original

Measures modernized (del. → dl, gr. → g, knivsod → pinch). The amount of sugar is not given in the original and set to «to taste». The method is divided into numbered steps.

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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. 74) → 1949 (korrekturlest, s. 89)~50% av teksten endretfjernetlagt til

5 rundstykker 2 del. melk 60 gr. smør 5 egg ~~1/4 teske~~ 3/4 teskje salt 1 ~~knivsod~~ knivsodd muskat 1 — sukker. Al All skorpe fraskjæres ~~rundstykkerne,~~ rundstykene, som derefter skjæres i 2—3 ~~dele, haves~~ deler, has i en bolle, ~~paaheldes~~ påhelles melken. ~~Naar~~ Når det er godt ~~gjennemtrukket haves~~ gjennemtrukket, has det i en gryte; efterat melken er godt utpresset, ~~tilsættes~~ tilsettes det smeltede smør, røres over ~~ilden,~~ varmen til det slipper gryten, ~~tages~~ tas op i en bolle og ~~tilsættes~~ tilsettes eggene, ett ad gangen, irøres krydderierne. ~~Viser brødbolledeigen sig at være vel tynd, kan man tilsætte finstøtt, sigtet kavring. Bollerne~~ — Bollene utstikkes med ~~teske,~~ teskje, der stadig dyppes i koldt ~~vand,~~ vann, og kokes i kokende ~~vand~~ vann eller melk eller ~~kjøtkraft. Bollerne maa~~ kjøttkraft. Bollene må kun ~~smaatrække~~ småtrekke i ~~vandet~~ vantet — ikke ~~foskoke~~ fosskoke — i 5 minutter. Viser brødbolledeigen sig å være vel tynn, kan man tilsette finstøtt, siktet kavring.

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Frequently asked questions

How do I make the dough for the bread dumplings?: Cut off all the crust on 5 rolls, divide them into 2–3 pieces, and place them in a bowl with 2 deciliters of milk. When the bread is well soaked through, press out the milk, put the bread in a pot, add 60 g melted butter, and stir over the heat until the mass pulls away from the pot. Turn it into a bowl, stir in 5 eggs one at a time, and season with 1/4 teaspoon salt, a pinch of nutmeg, and a little sugar.
How long and how should the dumplings be cooked?: Scoop out the dumplings with a teaspoon dipped repeatedly in cold water, and place them in boiling water, milk, or meat stock. They should only simmer gently for 5 minutes – they must not boil hard.
What do I do if the dough becomes too thin?: Then you can add finely crushed, sifted rusk until the dough becomes firmer.

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