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White wine soup

Erken's white wine soup (1914): white wine, sugar, cinnamon, lemon peel and 6 eggs whisked together cold and heated while whisking constantly to just below boiling; served at once with rusks. Simpler variant with rice, raisins, saffron and half a bottle of wine.

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

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About the dish

Wine soup was a party dish served hot and foaming, often as a finale or on festive occasions. Erken also gives a more economical everyday variant with rice.

How to make it

  1. 1

    Mix cold

    Whisk the white wine, sugar, whole cinnamon, lemon peel and eggs together well in a pot while everything is cold.

  2. 2

    Heat while whisking

    Set the pot over low heat (ideally in a water bath) and keep whisking until the soup foams and is just at the boiling point. It must not boil, or the eggs will curdle.

  3. 3

    Serve at once

    Serve at once with small rusks alongside.

  4. 4

    Simpler variant with grains

    Cook 150 g rice and 100 g raisins in 3 l water until the rice is tender. Add 1/2 bottle white wine, lemon, a hint of saffron and sugar to taste.

Changes from the original

Measurements converted: 1 bottle of white wine ≈ 0.75 l. Specified that the soup must not boil (the eggs curdle), and that it should be whisked over low heat or in a water bath.

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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. 76)~37% av teksten endretfjernetlagt til
1 flaske hvitvin 200 gr. sukker hel kanel citronskal sitronskall 6 egg. Alt vispes koldt sammen; sættes settes over ilden varmen og vispes videre, videre til det staar står i koken, men maa må ikke koke. Serveres straks med smaa små kavringer til. Hvitvinsuppe kan lages enklere med tilsætning tilsetning av gryn. Til 3 l. vand vann 150 gr. risengryn, risengryn eller 50 gr. pressede byggryn, 100 gr. rosiner og 1/2 ½ flaske hvitvin. Koker, hvitvin, koker til grynene er møre, og tilsættes tilsettes vin, citron, sitron, en tanke safran og sukker efter smak.

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Frequently asked questions

Why must the soup not boil?
The soup contains 6 eggs, and when boiled the eggs will curdle and the soup become lumpy. So whisk it only until it just reaches the boil, and serve at once.
What is served with the white wine soup?
Small rusks, according to the original recipe in Henriette Schønberg Erken's 'Stor kokebok' (1914), p. 63.
Is there a simpler variant?
Yes, a grain variant: 3 liters of water, 150 g rice and 100 g raisins are cooked until the rice is tender. Then 1/2 bottle white wine, lemon, a touch of saffron and sugar to taste are added.
What is the soup seasoned with?
Whole cinnamon and lemon peel, along with 200 g sugar to 1 bottle of white wine.

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