A cooked paste of butter, flour and milk is flavoured with cinnamon, cardamom and rusk crumbs, shaped into small dumplings and dropped into boiling soup. From Erken's Stor kokebok (1949), p. 89.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 89 (falt i det fri)
Melboller II is one of several soup accompaniments in the 1949 edition.
Cook the paste
Stir the butter and flour together. Whisk in the boiling milk and cook for 2 minutes.
Add spices and rusks
Take the paste off the heat and stir in the sugar, spices and the finely crushed, sifted rusks.
Shape and cook
Shape small dumplings from the paste with a teaspoon. Drop them straight into the boiling soup.
«Del.» is read as dl. The sugar appears in the ingredient list and is stirred in with the spices to give a clear order.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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