Bread soup for the sick: 20 g grated white bread browned in 5 g butter, thinned with 1/2 l bouillon, cooked for 1/2 hour, strained and thickened with egg yolk and 1 tbsp cream.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 661 (falt i det fri)
A nourishing but light soup for the sick, made from grated white bread, bouillon and a liaison of egg yolk and cream. Such bread soups were common invalid fare when the patient needed something more filling than plain broth.
Brown the bread
Grate the white bread and brown it lightly in the butter in a saucepan.
Thin with bouillon
Gradually add the bouillon and let the soup cook for half an hour.
Strain and thicken
Strain the soup. Whisk the egg yolk with the cream, stir the hot soup into the liaison and serve at once - the soup must not boil afterward.
The measurements are brought into modern Norwegian (dl, tablespoon). "Wheat bread" is given as white bread, "thin cream" as light cream / half-and-half.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
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