How much curry should I use?

The recipe calls for 1/2–1 teaspoon of curry to 1 1/2 liters of stock. Start with 1/2 teaspoon and adjust to taste, since curry strength varies.

Can I use fish stock instead of meat stock?

Yes. The 1914 original calls for 1 1/2 liters of meat stock or fish stock – choose whichever suits the rest of the meal.

How long should the soup cook?

After the flour and curry are thinned with the stock, the soup is brought to a boil and simmers for 10 minutes. Total time is about 25 minutes.

How do I keep the egg yolks from curdling?

The egg yolks are stirred together with the tablespoon of cream and whisked into the soup only just as it is to be served. The soup must not boil after the egg mixture is added.

Curry Soup

Name: Curry Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 50 g butter; 35 g wheat flour; 1 tsp curry (1/2–1 tsp to taste); 1.5 l meat stock or fish stock; 2 pcs egg yolks; 1 tbsp cream

A simple thickened curry soup of butter, flour and curry thinned with meat or fish stock, enriched with egg yolks and cream just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 51 (falt i det fri)

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About the dish

Curry was a modern, "English" spice luxury in Norwegian kitchens around 1914. The soup is enriched with egg yolks and cream at the very end, and must then not boil.

How to make it

1
Make the roux
Melt the butter and stir in the flour and curry.
2
Thin with stock
Thin a little at a time with the meat or fish stock. Bring the soup to a boil and let it simmer for 10 minutes.
3
Enrich and serve
Stir the egg yolks together with the cream and whisk them into the soup just as it is to be served. The soup must not boil after this.

Changes from the original

Units modernized (g, l, tsp, tbsp). The method is divided into steps, and it is specified that the soup must not boil after the egg yolks are stirred in.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 51) → 1949 (korrekturlest, s. 63)~41% av teksten endretfjernetlagt til

50 gr. smør 35 50 gr. hvetemel ~~1/2—1 teske~~ y 2—1 teskje karri ~~1 1/2~~ 2 l. ~~kjøtkraft~~ kjøttkraft eller fiskekraft 2 ~~eggeblommer~~ eggeplommer 1 ~~spiseske~~ spiseskje fløte. ~~Smørret~~ Smøret smeltes, irøres melet og karrien, ~~spædes~~ spes litt efter litt med kraften, ~~gives~~ gis et opkok og ~~smaakoker~~ småkoker 10 minutter. I det samme suppen skal serveres, vispes ~~eggeblommerne,~~ eggeplommene, utrørt med fløten, i.

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Frequently asked questions

How much curry should I use?: The recipe calls for 1/2–1 teaspoon of curry to 1 1/2 liters of stock. Start with 1/2 teaspoon and adjust to taste, since curry strength varies.
Can I use fish stock instead of meat stock?: Yes. The 1914 original calls for 1 1/2 liters of meat stock or fish stock – choose whichever suits the rest of the meal.
How long should the soup cook?: After the flour and curry are thinned with the stock, the soup is brought to a boil and simmers for 10 minutes. Total time is about 25 minutes.
How do I keep the egg yolks from curdling?: The egg yolks are stirred together with the tablespoon of cream and whisked into the soup only just as it is to be served. The soup must not boil after the egg mixture is added.

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