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)
Be the first to rate
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.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 74
5 rundstykker
2 del. melk
60 gr. smør
5 egg
1/4 teske salt
1 knivsod muskat
sukker.
Al skorpe fraskjæres rundstykkerne, som derefter skjæres i 2—3 dele, haves i en bolle, paaheldes melken. Naar det er godt gjennemtrukket haves det i en gryte; efterat melken er godt utpresset, tilsættes det smeltede smør, røres over ilden, til det slipper gryten, tages op i en bolle og tilsættes eggene, ett ad gangen, irøres krydderierne.
Viser brødbolledeigen sig at være vel tynd, kan man tilsætte finstøtt, sigtet kavring.
Bollerne utstikkes med teske, der stadig dyppes i koldt vand, og kokes i kokende vand eller melk eller kjøtkraft. Bollerne maa kun smaatrække i vandet — ikke foskoke — i 5 minutter.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 89
5 rundstykker
2 del. melk
60 gr. smør
5 egg
3/4 teskje salt
1 knivsodd muskat
1 — sukker.
All skorpe fraskjæres rundstykene, som derefter skjæres i 2—3 deler, has i en bolle, påhelles melken. Når det er godt gjennemtrukket, has det i en gryte; efterat melken er godt utpresset, tilsettes det smeltede smør, røres over varmen til det slipper gryten, tas op i en bolle og tilsettes eggene, ett ad gangen, irøres krydderierne. — Bollene utstikkes med teskje, der stadig dyppes i koldt vann, og kokes i kokende vann eller melk eller kjøttkraft. Bollene må kun småtrekke i vantet — ikke fosskoke — i 5 minutter. Viser brødbolledeigen sig å være vel tynn, kan man tilsette finstøtt, siktet kavring.
In stores now
Clean, minimally processed groceries matched to the ingredients — approximate prices.
1949 (proofread, p. 89) → 1914 (proofread, p. 74)~50% of the text changedremovedadded
5 rundstykker 2 del. melk 60 gr. smør 5 egg 3/4 teskje 1/4 teske salt 1 knivsodd knivsod muskat 1 — sukker. All Al skorpe fraskjæres rundstykene, rundstykkerne, som derefter skjæres i 2—3 deler, has dele, haves i en bolle, påhelles paaheldes melken. Når Naar det er godt gjennemtrukket, has gjennemtrukket haves det i en gryte; efterat melken er godt utpresset, tilsettes tilsættes det smeltede smør, røres over varmen ilden, til det slipper gryten, tas tages op i en bolle og tilsettes tilsættes eggene, ett ad gangen, irøres krydderierne. — Bollene Viser brødbolledeigen sig at være vel tynd, kan man tilsætte finstøtt, sigtet kavring. Bollerne utstikkes med teskje, teske, der stadig dyppes i koldt vann, vand, og kokes i kokende vann vand eller melk eller kjøttkraft. Bollene må kjøtkraft. Bollerne maa kun småtrekke smaatrække i vantet vandet — ikke fosskoke foskoke — i 5 minutter. Viser brødbolledeigen sig å være vel tynn, kan man tilsette finstøtt, siktet kavring.
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.
