What do I need for Oat Soup II?

For one serving: ¼ dl rolled oats, ½ liter water, 1 teaspoon sugar, a knife-tip of salt and ½ dl cream (or a little fruit syrup instead of the cream).

How is the soup made?

It is cooked the same way as Oat Soup I, that is, the oats are boiled in the water with sugar and salt. Then the soup is pressed/sieved, given a boil-up, and finally the cream is added – or a little fruit syrup if you want it more tart. Reckon on about 45 minutes in all.

Where does the recipe come from, and what is it used for?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 662, in the chapter on sickroom care and invalid cookery – that is, a mild, nourishing soup for the sick and weak.

Oat Soup II

Name: Oat Soup II
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 sugar; 1 knife-tip salt; 0.5 dl cream (or a little fruit syrup)

Oat Soup II: rolled oats are cooked tender in water, sieved, brought to a boil and finished with cream or a little fruit syrup plus sugar and salt. A light invalid soup without milk.

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

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About the dish

A variant of the oat soup, here without milk but with cream or fruit syrup for flavoring – an even lighter version for the sick.

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, as for Oat Soup I.
2
Sieve and boil up
Press the soup through a fine sieve and give it a boil-up.
3
Season to taste
Add the cream – or a little fruit syrup – along with sugar and salt, and serve the soup hot.

Changes from the original

"del." interpreted as deciliter, unclear OCR figures reconstructed. The method is written out in full in the steps, since the original refers to Oat Soup I.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Kremfløte

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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)~46% av teksten endretfjernetlagt til

¼ Ingredienser: (3/4 l.) 3/4 del. havregryn ½ 3/4 l. ~~vand~~ vann 1 ~~teske~~ teskje sukker 1 ~~knivsod~~ knivsodd salt ½ 3/4 del. fløte. Suppen kokes som havresuppe I. Efter at å være presset ~~gives~~ gis den et opkok og ~~tilsættes~~ tilsettes fløten eller litt saft.

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Frequently asked questions

What do I need for Oat Soup II?: For one serving: ¼ dl rolled oats, ½ liter water, 1 teaspoon sugar, a knife-tip of salt and ½ dl cream (or a little fruit syrup instead of the cream).
How is the soup made?: It is cooked the same way as Oat Soup I, that is, the oats are boiled in the water with sugar and salt. Then the soup is pressed/sieved, given a boil-up, and finally the cream is added – or a little fruit syrup if you want it more tart. Reckon on about 45 minutes in all.
Where does the recipe come from, and what is it used for?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 662, in the chapter on sickroom care and invalid cookery – that is, a mild, nourishing soup for the sick and weak.

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