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White sago soup

Erken's white sago soup (1914): tapioca or sago pearls simmered in water with cinnamon and lemon peel, steeped a long time, then combined in the tureen with a foam of 3 egg yolks and sugar, lemon juice, sherry and preserved plums.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 63 (falt i det fri)

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About the dish

A lovely, pale sago soup with wine and egg foam - a festive soup from 1914. Erken uses the hay box (fireless cooker), a common energy-saving aid of the time, for the long steeping.

How to make it

  1. 1

    Boil the spiced liquid

    Bring the water to a boil with the cinnamon and the peel of half a lemon. Let it boil for 5 minutes.

  2. 2

    Add the pearls

    Sprinkle in the pearls while whisking, and whisk until the soup returns to a boil. Season with vanilla. If using raisins, cook them in the soup.

  3. 3

    Steep the soup

    Let the soup boil for 20 minutes on the stove, then steep 2-3 hours in a hay box or covered over very low heat.

  4. 4

    Egg foam in the tureen

    Whisk the egg yolks with the sugar in the soup tureen until white and thick. Add the lemon juice, the wine and the preserved plums.

  5. 5

    Combine

    Pour the hot soup into the tureen while stirring, and serve.

Changes from the original

Measurements converted to modern units (del. = dl). The hay box has been replaced by slow steeping over low heat with a lid (or a thermos/fireless cooker if you have one). Tapioca/sago pearls retained.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 63) → 1949 (korrekturlest, s. 75)~44% av teksten endretfjernetlagt til
2 l. vand 1 litet vann ⅛ lite stykke kanel 1 citron sitron 100 gr. tapioka sagogryn vanilje 3 eggeblommer 2 eggeplommer 150 gr. sukker 1 ⅙ del. sherry eller rabarbravin vin (rabarbravin) 2 del. syltede plommer eller 100 gr. konfektrosiner. Vandet Vannet koker med kanelen, skal skall av 1/2 citron; naar ½ sitron; når dette har kokt i 5 minutter, drysses grynene i. Visp i suppen, suppen til den koker op igjen; vanilje efter smak haves has i. Suppen koker ca. 20 minutter paa komfyr, derefter 2 à 3 timer i høikassen. minutter. I terrinen vispes eggeblommerne eggeplommene med sukkeret, sukkeret til det blir hvitt og tykt, tilsættes tilsettes saften av citronen, sitronen, vinen og de syltede plommer. Benyttes rosiner, koker disse med i suppen.

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Frequently asked questions

How long does the soup take?
It boils 20 minutes on the stove, then steeps 2-3 hours in a hay box (which can be replaced by low heat or a well-insulated pot). About 3 hours in total.
What goes into the tureen before the soup is poured in?
3 egg yolks are whisked white and thick with 150 g sugar, then the juice of the lemon, 1 dl sherry or rhubarb wine and 2 dl preserved plums are added.
Can I use raisins instead of preserved plums?
Yes, the recipe lists 100 g dessert raisins as an alternative, but then the raisins should be cooked in the soup instead of placed in the tureen.
How is the soup itself flavored?
2 liters of water is boiled with a small piece of cinnamon and the peel of 1/2 lemon for 5 minutes before 100 g tapioca (sago) is sprinkled in while whisking; vanilla is added to taste.

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