What is Saturday soup?

A simple milk soup from Schønberg Erken's "Stor kokebok" (1914, p. 69), made of milk, beer, syrup, flour, and a little ginger. The recipe makes 6 servings and takes around 25 minutes.

How do I avoid lumps in the soup?

Stir the flour (2 dl) into the cold milk (about ½ liter) first, and whisk this mixture into the 2½ liters of boiling milk. The beer, syrup, and ginger are added while whisking hard when the soup comes back to a boil.

How much beer and syrup go in?

1 bottle of beer and 2 tablespoons of syrup, plus a pinch of ginger. The syrup provides sweetness that balances the freshness from the beer.

Saturday Soup

Name: Saturday Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 3 l milk; 3.5 dl beer (1 bottle); 2 tbsp syrup; 2 dl all-purpose flour; 1 pinch ginger (ground)

Saturday soup (lørdagssuppe), a traditional Norwegian dish, of 3 l milk thickened with 2 dl flour, with 1 bottle of beer, 2 tbsp syrup, and a pinch of ginger added while whisking hard. A sweet, spiced milk soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 69 (falt i det fri)

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About the dish

A sweet, spiced milk soup with beer and syrup — traditionally Saturday fare in Norwegian homes.

How to make it

1
Make a slurry
Stir the flour together with about 5 dl of the cold milk into a smooth slurry.
2
Boil the milk
Bring the rest of the milk (about 2½ liters) to a boil.
3
Whisk in the slurry
Whisk the slurry into the boiling milk and let it come back to a boil.
4
Add the beer and syrup
Pour in the beer, syrup, and ginger while whisking hard, and serve the soup hot.

Changes from the original

Measurements converted to modern units (dl, liter); "1 bottle of beer" is interpreted as one bottle (about 3⅓ dl). The method is divided into numbered steps.

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. 69) → 1949 (korrekturlest, s. 83)~24% av teksten endretfjernetlagt til

3 l. melk 1 fl. øl 2 ~~spiseskeer sirup~~ spiseskjeer sukker 2 del. hvetemel 1 ~~knivsod~~ knivsodd ingefær. I 2½ liter kokende melk vispes resten av melken, som kold er rørt sammen med melet. ~~Naar~~ Når det koker igjen, ~~heldes~~ helles øl, ~~sirup~~ sukker og ingefær i under sterk vispen.

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Frequently asked questions

What is Saturday soup?: A simple milk soup from Schønberg Erken's "Stor kokebok" (1914, p. 69), made of milk, beer, syrup, flour, and a little ginger. The recipe makes 6 servings and takes around 25 minutes.
How do I avoid lumps in the soup?: Stir the flour (2 dl) into the cold milk (about ½ liter) first, and whisk this mixture into the 2½ liters of boiling milk. The beer, syrup, and ginger are added while whisking hard when the soup comes back to a boil.
How much beer and syrup go in?: 1 bottle of beer and 2 tablespoons of syrup, plus a pinch of ginger. The syrup provides sweetness that balances the freshness from the beer.

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