How long does the soup take?

Reckon on about 45 minutes in all. The rolled oats are rinsed, put on the fire in cold water and cooked tender before being pressed through a hair sieve.

What are the ingredients for one serving?

¼ deciliter of rolled oats, ½ liter of water, 1 teaspoon of salt, ½ teaspoon of sugar and 1 deciliter of milk.

Why are the oats pressed through a sieve?

The soup should be completely smooth and easy to eat – it is meant as invalid food. After sieving, the boiling milk is stirred in and the soup is given a boil-up before salt and sugar are added.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 662, in the chapter on sickroom care and invalid cookery.

Oat Soup I

Name: Oat Soup I
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 0.25 dl rolled oats; 0.5 l water (cold); 1 tsp salt; 0.5 tsp sugar; 1 dl milk

Oat Soup I: rolled oats are cooked tender in ½ l water, pressed through a sieve, stirred into 1 dl boiling milk and seasoned with salt and sugar. Classic invalid food.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 662 (falt i det fri)

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About the dish

Oat soup was one of the most widely used dishes for the sick and convalescent – mild and easy to digest.

How to make it

1
Cook the oats
Rinse the rolled oats, put them on to boil in the cold water, and cook them tender.
2
Sieve
Press the oats through a fine sieve.
3
Thin with milk
Stir the soup into the boiling milk and give it a boil-up.
4
Season to taste
Add salt and sugar and serve the soup hot.

Changes from the original

"del." is interpreted as deciliter and unclear OCR figures are reconstructed (¼ dl rolled oats, ½ l water). The hand sieve is modernized to a fine sieve.

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. 662) → 1949 (korrekturlest, s. 795)~52% av teksten endretfjernetlagt til

¼ Ingredienser: (3 del.) 3/4 del. havregryn ½ 3/4 l. ~~vand 1 teske~~ vann 3/4 teskje salt ~~½ teske~~ 3/4 — sukker 1 del. ~~melk~~ melk. Grynene skylles, ~~sættes~~ settes over ~~ilden~~ varmen i det kolde ~~vand~~ vann og kokes møre; presses gjennem ~~haarsigt~~ hårsikt og irøres den kokende melk, ~~gives~~ gis igjen et opkok; salt og sukker ~~tilsættes.~~ tilsettes.

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Frequently asked questions

How long does the soup take?: Reckon on about 45 minutes in all. The rolled oats are rinsed, put on the fire in cold water and cooked tender before being pressed through a hair sieve.
What are the ingredients for one serving?: ¼ deciliter of rolled oats, ½ liter of water, 1 teaspoon of salt, ½ teaspoon of sugar and 1 deciliter of milk.
Why are the oats pressed through a sieve?: The soup should be completely smooth and easy to eat – it is meant as invalid food. After sieving, the boiling milk is stirred in and the soup is given a boil-up before salt and sugar are added.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 662, in the chapter on sickroom care and invalid cookery.

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