Jenny Lind soup from Erken 1914: sago is cooked clear in meat stock, liaisoned with egg yolk and cream and served with cooked, cut-up carrots and parsley roots.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 49 (falt i det fri)
The soup is named after the Swedish singer Jenny Lind and was a classic, light sago soup on meat stock in bourgeois kitchens around 1900.
Rinse the sago
Rinse the sago in cold water.
Cook the soup
Add the sago to the boiling meat stock and cook until the grains are clear.
Liaison
Take the pot off the heat. Whisk the egg yolk with the cream and stir it into the soup.
Serve
Add the cooked, neatly cut-up carrots and parsley roots to the soup and serve at once.
Modern measures and units. Parsley root can be replaced with parsnip. The root vegetables are cooked separately before being added to the soup.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Gulrot
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