Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 64.

What are the ingredients and quantities?

1 kg cherries, 3 liters of water, 40 g sago flour, and sugar to taste. It makes about 8 servings.

How is the soup made?

The cherries are crushed and cooked in the water, then the juice is strained and thickened with the sago flour in the usual way. Sugar is added to taste. The total time is about 50 minutes.

Why are the cherries crushed?

Crushing gives more flavor from the fruit — and from the pits — to the cooking water. The mass is strained off afterward, so pits and skins do not end up in the finished soup.

Cherry Soup

Name: Cherry Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 kg cherries (crushed, preferably with the pits); 3 l water; 40 g sago flour (can be replaced with potato starch); 1 dl cold water (for stirring out the flour); sugar (to taste)

Simple cherry soup from 1914: 1 kg crushed cherries are cooked in 3 liters of water, strained, sweetened, and thickened with 40 g sago flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 64 (falt i det fri)

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About the dish

One of the shortest recipes in the soup chapter — Erken assumes the reader already knows "the usual way" of thickening a sweet soup from the preceding recipes.

How to make it

1
Crush the berries
Crush the cherries and put them in the pot.
2
Boil
Cook the berries in the water until they have given up all their flavor.
3
Strain
Strain the soup and pour the liquid back into the pot. Season to taste with sugar.
4
Thicken
Stir the sago flour into 1 dl of cold water, stir it into the boiling soup, and bring it quickly to a boil.

Changes from the original

"Thickened in the usual way" is expanded with the amount of cold water for stirring out the sago flour. Measurements are converted to modern units, and the steps are numbered.

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. 64) → 1949 (korrekturlest, s. 77)~58% av teksten endretfjernetlagt til

1 3/4 kg. kirsebær 3 l. ~~vand~~ vann 40 gr. ~~sagomel sukker.~~ potetesmel sukker 100 gr. rosiner. Kirsebærene knuses og kokes i ~~vandet;~~ vannet; siles og jevnes ~~paa~~ på vanlig ~~vis.~~ vis, tilsettes de forvellede rosiner.

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Frequently asked questions

Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 64.
What are the ingredients and quantities?: 1 kg cherries, 3 liters of water, 40 g sago flour, and sugar to taste. It makes about 8 servings.
How is the soup made?: The cherries are crushed and cooked in the water, then the juice is strained and thickened with the sago flour in the usual way. Sugar is added to taste. The total time is about 50 minutes.
Why are the cherries crushed?: Crushing gives more flavor from the fruit — and from the pits — to the cooking water. The mass is strained off afterward, so pits and skins do not end up in the finished soup.

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