Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Flour Dumplings

Erken's flour dumplings for soup: a cooked dough of butter, boiling water and wheat flour, cooled and stirred with egg, salt, sugar and nutmeg/cardamom; shaped with a teaspoon and gently simmered 5 minutes in meat stock or salted water without a lid.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 74 (falt i det fri)

Be the first to rate

About the dish

Classic flour dumplings made from a cooked dough (like choux pastry) – the most common soup accompaniment in Norwegian households around 1914.

How to make it

  1. 1

    Boil butter and water

    Bring the butter and water to a boil in a pot.

  2. 2

    Stir in the flour

    Stir in the wheat flour and bring the dough to a boil again. Take the pot off the heat when the dough pulls away from the pot.

  3. 3

    Add egg and spices

    Cool the dough well. Stir in the eggs one at a time and add salt, sugar and nutmeg or cardamom.

  4. 4

    Cook the dumplings

    Shape small dumplings with a teaspoon and let them gently simmer over low heat in boiling meat stock or boiling, salted water for 5 minutes without a lid on the pot.

Changes from the original

Measurements modernized (del. → dl, gr. → g). Salt, sugar and spices are given without quantity in the original and set to "to taste." The method has been divided into numbered steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 74) → Modernised~81% of the text changedremovedadded
60 gr. smør 1 1/4 del. kokende vand g smør. 1,25 dl vann (kokende). 70 gr. hvetemel g hvetemel. 2 egg stk egg. salt (etter smak). sukker (etter smak). muskat eller kardemomme. Smørret kardemomme (etter smak). Gi smør og vandet gives vann et opkok, irøres melet, gives paany oppkok i en gryte.. Rør inn hvetemelet og gi deigen et opkok, tages nytt oppkok. Ta gryten av ilden, naar det varmen når deigen slipper gryten; godt avkjølet røres gryten.. Avkjøl deigen godt. Rør inn eggene i, et ad gangen, samt krydderierne. Lages ett for ett og tilsett salt, sukker og muskat eller kardemomme.. Form små boller med teske til smaa boller, som smaakoker teskje og la dem småkoke over svak ild varme i kokende kjøtkraft kjøttkraft eller kokende, saltet vand vann i 5 minutter uten lok paa lokk på gryten.

Note on Modernised

Mål modernisert (del. → dl, gr. → g). Salt, sukker og krydder er oppgitt uten mengde i originalen og satt til «etter smak». Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the flour dumplings cook?
They are gently simmered for 5 minutes in boiling meat stock or boiling, salted water – over low heat and without a lid on the pot.
What is the dough made of?
60 g butter, 1 1/4 dl boiling water, 70 g wheat flour, 2 eggs, plus salt, sugar and nutmeg or cardamom. The butter and water are brought to a boil, the flour is stirred in and boiled again until the dough pulls away from the pot; after cooling well, the eggs are stirred in one at a time along with the spice.
How do you shape the dumplings?
The dough is shaped into small dumplings with a teaspoon and dropped straight into boiling stock or water.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 74, as a soup accompaniment – calculated for 6 servings.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!