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Jenny Lind Soup II

Jenny Lind soup: sago is simmered tender in bouillon for 15–20 minutes and the soup is liaisoned with egg yolk and cream. A mild invalid soup for one serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 662 (falt i det fri)

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About the dish

The soup is named after the Swedish singer Jenny Lind and was a classic, mild stock soup that Erken recommends for invalids.

How to make it

  1. 1

    Cook the sago

    Rinse the sago and add it to the bouillon when it boils.

  2. 2

    Simmer tender

    Let the soup simmer gently for 15–20 minutes, until the grains are clear. Season with salt.

  3. 3

    Liaison

    Whisk the egg yolk with 1 spoonful of cold bouillon. Warm the cream to the boiling point, stir the egg mixture into the cream, and whisk in the hot soup.

  4. 4

    Serve

    Serve at once, without letting the soup come back to a boil.

Changes from the original

"del." is interpreted as deciliters. The language of the method is modernized in the steps, while the transcription retains the 1914 spelling.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 662) → Modernisert~85% av teksten endretfjernetlagt til
20 gr. sagogryn g sagogryn. 4 del. buljong dl kraft (buljong). 1 eggeblomme stk eggeplomme. 2 spiseskeer fløte salt. Grynene skylles ss fløte. salt (etter smak). Skyll sagogrynene og haves ha dem i buljongen, naar denne koker; smaatrækker, buljongen når den koker.. La suppen småtrekke i 15–20 minutter, til grynene er klare, 15—20 minutter. Eggeblommen vispes klare. Smak til med salt.. Visp eggeplommen med 1 ske kold buljong; skje kald buljong. Varm fløten til kokepunktet, rør dette eggeblandingen i den kokende fløte, fløten, og visp den varme suppen i og server straks. i.. Server straks, uten å la suppen koke opp igjen.

Note til Modernisert

«del.» er tolket som desiliter. Språket i fremgangsmåten er modernisert i trinnene, mens transkripsjonen beholder 1914-rettskrivingen.

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Frequently asked questions

How long must the sago cook?
The grains are rinsed and put into boiling bouillon, and simmer gently for 15–20 minutes until they are clear and transparent.
How do I thicken the soup without the egg splitting?
Whisk the egg yolk with 1 spoonful of cold bouillon, stir it into the boiling cream, and then whisk the soup into this. Serve at once – the soup must not boil after the egg is added.
What do I need for one serving?
20 g sago, 4 dl bouillon, 1 egg yolk, 2 tablespoons cream and salt. The recipe appears in Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914) under invalid food, p. 662.

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