Why is the total time so long?

Because the grains must soak overnight in 1 liter of the water. The boiling itself takes 1 1/2–2 hours.

How is the soup cooked?

Put the grains over the fire in the soaking water and add the rest of the water, boiling. Let it boil 1 1/2–2 hours, and strain the soup directly into the cup it is to be served in.

How is the barley soup seasoned?

Salt to taste (about 1/2 teaspoon) plus lemon juice or other juice.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 660, in the chapter on nursing and food for the sick.

Barley Soup

Barley soup for the sick: 100 g whole barley grains soaked overnight in 1 l water, boiled 1 1/2–2 hours with another 1/2 l boiling water, strained and seasoned with salt and lemon juice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)

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About the dish

Strained barley soup ("barley water") was a classic strengthening and soothing drink for the sick. From the chapter on nursing and food for the sick in "Stor kokebok" (1914).

How to make it

1
Soak
Wash the grains well and soak them overnight in 1 liter of the water.
2
Boil
Put the grains over the heat in the soaking water and add the rest of the water, boiling.
3
Simmer long
Let the soup boil 1 1/2–2 hours over low heat.
4
Strain and season
Strain the soup directly into the cup it is to be served in. Season with salt and lemon juice or other juice.

Changes from the original

Measures given in modern units; "whole grains" specified as whole barley grains. Unclear fractions in the OCR are interpreted as 1 1/2 l water and 1/2 tsp salt.

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Byggryn

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 794) → Modernised~71% of the text changedremovedadded

100 ~~gr.~~ g hele ~~gryn 1½ l.~~ byggryn. 1,5 l vann ~~½ teskje~~ (1 l til bløtlegging, resten kokende). 0,5 ts salt (etter smak). sitronsaft eller annen ~~saft. Grynene vaskes~~ saft (etter smak). Vask grynene godt og ~~settes ibløt~~ sett dem i bløt natten over i 1 l. liter av ~~vannet; sett dem~~ vannet.. Sett grynene over varmen i ~~dette vann~~ bløtleggingsvannet og tilsett resten av vannet ~~kokende. Koker 1½—2 timer, siles like~~ kokende.. La suppen koke 1½–2 timer på svak varme.. Sil suppen rett i ~~den kopp~~ koppen den skal serveres i. ~~Suppen tilsettes~~ Smak til med salt ~~efter smak samt~~ og sitronsaft eller annen saft.

Note on Modernised

Mål gjengitt i moderne enheter; «hele gryn» presisert som hele byggryn. Uklare brøker i OCR er tolket som 1½ l vann og ½ ts salt.

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Frequently asked questions

Why is the total time so long?: Because the grains must soak overnight in 1 liter of the water. The boiling itself takes 1 1/2–2 hours.
How is the soup cooked?: Put the grains over the fire in the soaking water and add the rest of the water, boiling. Let it boil 1 1/2–2 hours, and strain the soup directly into the cup it is to be served in.
How is the barley soup seasoned?: Salt to taste (about 1/2 teaspoon) plus lemon juice or other juice.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 660, in the chapter on nursing and food for the sick.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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