Sweet bread soup made from 300 g rye bread soaked overnight in 2 liters of water, cooked down with lemon peel, pressed through a strainer, thinned with boiling water and seasoned with 2 dl white wine, sugar and jam or fruit syrup. Serves 6.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 66 (falt i det fri)
Bread soup was a classic way of using up old rye bread. The soup belongs to the sweet soups that were served as a starter or dessert, and wine and jam lifted the humble ingredient.
Soak the bread
Cut the rye bread into slices and soak it in the water overnight.
Cook down the bread
Cook the bread in the soaking water together with the lemon peel until the bread is completely cooked down.
Strain the soup
Press the soup through a strainer or colander, thin with boiling water to a suitable thickness and bring it to a boil.
Season
Season with white wine, sugar and jam or fruit syrup. Add a little salt before serving.
Measurements are kept, but converted to modern units (dl instead of "del."). "Rubbed through a colander" is described as pressing through a strainer. The amount of sugar and salt is not given in the original and is stated as to taste.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mål er beholdt, men omgjort til moderne enheter (dl i stedet for «del.»). «Gnides gjennem dørslag» er beskrevet som å presse gjennom sil. Mengde sukker og salt er ikke angitt i originalen og oppgis etter smak.
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