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Liver broth

Broth cooked on liver, served with crispbread and apple purée to freshen the taste in the morning. From Erken's Stor kokebok (1949), p. 817.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 817 (falt i det fri)

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About the dish

Liver broth was intended as easily digestible nourishment for the sick. Erken notes the taste can feel heavy in the morning and recommends crispbread with apple purée alongside.

How to make it

  1. 1

    Cook the broth

    Cook a broth on liver.

  2. 2

    Serve

    If the broth is served early in the morning, give crispbread with apple purée alongside to freshen the taste.

Changes from the original

The original is only two sentences and gives no amounts or cooking time; nothing has been added.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 817) → Modernised~64% of the text changedremovedadded
Buljong buljong kokt på lever. Når denne lever (mengder og koketid er ikke oppgitt). knekkebrød (til servering). eplemos (til servering). Kok en buljong på lever.. Hvis buljongen serveres straks tidlig om morgenen, gis knekkebrød med eplemos ved siden av for å friske på opp smaken.

Note on Modernised

Originalen er bare to setninger og oppgir ingen mengder eller koketid; ingenting er lagt til.

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Frequently asked questions

What is served with the liver broth?
Crispbread with apple purée, especially if the broth is served in the morning.
How much liver is needed?
The original gives no amount.

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