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Milk soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Opskrifter på grunnlag av komitéens opgaver – onsdag middag, s. 38 (falt i det fri)

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How to make it

  1. 1

    Soak

    Rinse the barley and leave it to soak in the water overnight.

  2. 2

    Cook the barley

    Put the barley and its soaking water on the heat and boil until tender.

  3. 3

    Add the milk

    Thin with boiling milk and let the soup boil until it has thickened slightly. Season with salt.

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Time machine – what changed?

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

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 38)~57% of the text changedremovedadded
Melkesuppe 1 l vann. 1,5 l helmelk. liter vann, 1.5 liter helmelk, 80 g byggryn. salt. byggryn, salt Skyll grynene og la legg dem ligge i bløt i vannet ibløt natten over.. over i vannet. Sett grynene dem over i bløtevannet og kok til de grynene er møre.. møre. Spe med kokende melk og la suppen koke til den har jevnet seg sig litt. Salt etter Tilsett salt efter smak.

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