Karlsbad soup from Erken's invalid-food chapter: sago or tapioca cooked tender in water, pressed through a sieve, thinned with broth and enriched with egg yolk and cream. A light soup for the sick, one serving.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 662 (falt i det fri)
From the chapter "A little nursing and invalid food" in Henriette Schønberg Erken's "Stor kokebok" (1914). Light, clear broth-based soups were typical invalid food that was meant to be nourishing and easy to digest.
Rinse the grains
Rinse the sago well and scald it with boiling water.
Cook the grains tender
Put the grains over the heat in the cold water and cook them tender. Then press them through a sieve.
Thin with broth
Return the grain purée to the pot along with the broth and give it a boil. Add the cream and season with salt.
Enrich and serve
Stir the egg yolk together with a little of the warm soup, and stir it into the soup just before serving. The soup must not boil after this.
"del." is interpreted as deciliter and the amounts given in modern measures. Unclear OCR figures for water are set at 1/2 dl. The amount of cream is estimated at 1 tbsp, since the original's ingredient list is unclear on this point.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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