Why should the whey be poured off?

The soured milk becomes thicker and fuller when the clear whey (the liquid that separates out) is poured off before the milk is whisked. Otherwise the sold becomes too thin.

How long does it take?

About 10 minutes – the dish is not cooked, only whisked and mixed. Add the flatbread just before serving if you want it a little crisp, or let it soak if you want it soft.

How many does the recipe serve?

It is calculated for 4 servings.

Flatbread Sold

Name: Flatbread Sold
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 l thick soured milk (the whey is poured off); flatbread (broken into small pieces); sugar (to taste)

Flatbread sold from Erken 1914: thick soured milk without whey is whisked and mixed with finely broken flatbread, sweetened with sugar to taste.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 70 (falt i det fri)

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About the dish

"Sold" is an old Norwegian name for a cold milk mixture with broken-up bread. This version with flatbread belongs to the simplest cold soured-milk dishes in Erken's soup chapter.

How to make it

1
Pour off the whey
Pour the whey off the thick soured milk.
2
Whisk the milk
Whisk the milk well.
3
Add flatbread
Break the flatbread into small pieces and mix it into the milk.
4
Season to taste
Add sugar to taste and serve cold.

Changes from the original

No measurements are given in the original; the ingredients are therefore listed without amounts. The method has been rendered in modern language in the steps.

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. 70) → 1949 (korrekturlest, s. 84)~67% av teksten endretfjernetlagt til

Sur, ~~tyk melk flatbrød sukker. Sur, tyk~~ tykk melk ~~— mysen heldes fra —~~ vispes, ~~tilsættes smaat~~ tilsettes smått opbrukket flatbrød. Sukker efter smak.

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Frequently asked questions

What is flatbread sold?: A simple, cold dish of sour, thick milk that is whisked and mixed with finely broken flatbread, sweetened with sugar to taste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 70.
Why should the whey be poured off?: The soured milk becomes thicker and fuller when the clear whey (the liquid that separates out) is poured off before the milk is whisked. Otherwise the sold becomes too thin.
How long does it take?: About 10 minutes – the dish is not cooked, only whisked and mixed. Add the flatbread just before serving if you want it a little crisp, or let it soak if you want it soft.
How many does the recipe serve?: It is calculated for 4 servings.

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