Sago or tapioca is boiled tender and strained, heated with broth and cream and thickened with egg yolk when served. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 794.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 794 (falt i det fri)
The soup is in the chapter on invalid cookery as a light, nourishing single portion.
Cook the grains
Rinse and scald the grains. Put them over the heat with the cold water and boil until tender. Press through a sieve.
Add broth
Heat the soup with the broth and salt and bring to the boil. Add the cream.
Thicken with yolk
Thicken the soup with the egg yolk just as it is served.
Note
Note: The yolk is only lightly heated in the soup; use pasteurised yolk, or make the soup very hot, if serving to vulnerable people.
The amounts are for one small portion. "¾ del." is read as 0.75 dl and "dd." as tablespoons. "Gnis gjennom presse" is read as pressing through a sieve.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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