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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 83) → Modernised~84% of the text changedremovedadded

3 ~~l. melk 1 fl.~~ l melk. 3,5 dl øl (1 flaske). 2 ~~spiseskjeer sukker~~ ss sirup. 2 ~~del. hvetemel~~ dl hvetemel. 1 knivsodd ~~ingefær. I 2½ liter kokende melk vispes resten av melken, som kold er rørt~~ ingefær (malt). Rør hvetemelet sammen med ~~melet. Når~~ ca. 5 dl av den kalde melken til en glatt jevning.. Kok opp resten av melken (ca. 2½ liter).. Visp jevningen inn i den kokende melken og la det ~~koker igjen, helles~~ koke opp igjen.. Hell øl, ~~sukker~~ sirup og ingefær i under sterk ~~vispen.~~ visping, og server suppen varm.

Note on Modernised

Mål er omregnet til moderne enheter (dl, liter); «1 fl. øl» er tolket som en flaske øl (ca. 3⅓ dl). Fremgangsmåten er delt i nummererte trinn.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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