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 The hay box has been replaced by slow steeping over low heat with a lid (or a thermos/fireless cooker if you have one).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

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 75) → Modernised~84% of the text changedremovedadded
2 l. vann ⅛ lite stykke kanel l vann. 1 stk kanelstang (lite stykke). 1 stk sitron (skall av 1/2, saft av hele). 100 gr. sagogryn g tapioka- eller sagogryn. vanilje 2 eggeplommer (etter smak). 3 stk eggeplommer. 150 gr. sukker ⅙ del. vin (rabarbravin) g sukker. 1 dl sherry eller rabarbravin. 2 del. dl syltede plommer eller (eller 100 gr. konfektrosiner. Vannet koker g rosiner). Kok opp vannet med kanelen, skall kanelen og skallet av ½ sitron; når dette har kokt en halv sitron. La det koke i 5 minutter, drysses minutter.. Dryss grynene i. Visp i suppen under visping og visp til den koker op igjen; vanilje efter smak has i. Suppen suppen koker ca. opp igjen. Smak til med vanilje. Brukes rosiner, kokes de med i suppen.. La suppen koke 20 minutter. I terrinen vispes minutter på platen, og deretter trekke 2–3 timer i kokekasse eller under lokk på svært svak varme.. Visp eggeplommene med sukkeret i suppeterrinen til det blir er hvitt og tykt, tilsettes saften av sitronen, tykt. Tilsett sitronsaften, vinen og de syltede plommer. Benyttes rosiner, koker disse med plommene.. Hell den varme suppen i suppen. terrinen under omrøring og server.

Note on Modernised

Mål omregnet til moderne enheter (del. = dl). Høikassen er erstattet med langsom trekking på svak varme under lokk (eller termos/kokekasse om man har). Tapioka/sagogryn beholdt.

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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

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