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.

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
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
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
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
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
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 The hay box has been replaced by slow steeping over low heat with a lid (or a thermos/fireless cooker if you have one).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.

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

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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.

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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