Milk Soup with Rice

Source: Henriette Schønberg Erken, Kogebog for sparsommelige husmødre, 1905, s. 30 (falt i det fri)

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How to make it

1
Wash and scald the rice and add it to the milk when it is boiling; stir the pot until the milk comes back to a boil. Put a lid on the pot and continue cooking over low heat for about 1 hour.
2
NB. The milk must boil the whole time, otherwise the rice sinks to the bottom and the soup easily scorches. When the soup is to be eaten, add salt and margarine.

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Margarin

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1905 Modernisert

Til1905 Modernisert

1905 (korrekturlest, s. 30) → Modernisert~18% av teksten endretfjernetlagt til

~~Melkesuppe med ris~~ 2 l ~~melk,~~ melk. 100 gr ~~risengryn, salt,~~ risengryn. salt. 1 theske ~~margarin~~ margarin. Grynene vaskes og skoldes, haves i melken, naar denne koger; rør i gryden, til melken igjen koger op. Læg laag paa gryden og kog videre over svag ild ca. 1 ~~time.~~ time.. NB. Melken maa koge den hele tid, ellers synker grynene tilbunds, og herved svides suppen let. Naar suppen skal spises, haves salt og margarin i.

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