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.

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

Modernised → 1914 (proofread, p. 662)~86% of the text changedremovedadded

~~0,25 dl havregryn. 0,5 l vann (kaldt).~~ ¼ del. havregryn ½ l. vand 1 ~~ts salt. 0,5 ts sukker.~~ teske salt ½ teske sukker 1 ~~dl melk. Skyll havregrynene, sett dem~~ del. melk Grynene skylles, sættes over ilden i det ~~kalde vannet~~ kolde vand og ~~kok dem møre.. Press grynene gjennom en fin sil.. Rør suppen inn i~~ kokes møre; presses gjennem haarsigt og irøres den kokende ~~melken og gi det~~ melk, gives igjen et ~~oppkok.. Tilsett~~ opkok; salt og sukker ~~og server suppen varm.~~ tilsættes.

Note on Modernised

«del.» er tolket som desiliter og utydelige OCR-tall er rekonstruert (¼ dl havregryn, ½ l vann). Håndsikt er modernisert til fin sil.

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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.

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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