Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cloudberry Soup

Cloudberry soup from 1914: sweetened cloudberry preserve is simmered out in water, thickened with potato starch, and served over stiffly whipped cream in the tureen.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 64 (falt i det fri)

Be the first to rate

About the dish

Cloudberry soup was among the sweet soups in Erken's soup chapter. "Multegrøt" (cloudberry preserve) was cloudberries laid down with sugar — a common method of preservation that made the berries available all year round.

How to make it

  1. 1

    Simmer the berries

    Simmer the cloudberry preserve out in the water.

  2. 2

    Strain if desired

    Press the soup through a colander if you want it without seeds, or leave it as it is. Bring it back to a boil.

  3. 3

    Thicken

    Mix the potato starch into 1 dl cold water, stir it into the soup, and bring to a quick boil. Season to taste with sugar.

  4. 4

    Serving

    Put the stiffly whipped cream in the soup tureen and pour the soup over it while stirring.

Changes from the original

Measures converted to modern units. "Multegrøt" explained as sweetened cloudberry (preserve). The steps are numbered and the language modernized.

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
1949 (proofread, p. 76) → Modernised~88% of the text changedremovedadded
¾ l. multegrøt eller multepuré 1 l moltegrøt (moltebær rørt med sukker). 2 l. vann l vann. 30 gr. potetesmel g potetmel. 1 dl kaldt vann (til utrøring av melet). sukker efter smak (etter smak). 1 del. fløte. Multegrøten kokes dl fløte (stivpisket). Kok moltegrøten ut i vannet, presses gjennem vannet.. Press suppen gjennom dørslag om du vil ha den uten kjerner, eller ikke — la den være som man vil —, gis igjen den er. Gi den et opkok og jevnes med potetesmelet, utrørt nytt oppkok.. Rør ut potetmelet i 1 del. koldt vann; gis et opkok dl kaldt vann, rør det i suppen og tilsettes sukker efter smak. Den stivvispede fløte hes gi et raskt oppkok. Smak til med sukker.. Ha den stivpiskede fløten i terrinen, suppeterrinen og hell suppen helles i over under omrøren. omrøring.

Note on Modernised

Mål omregnet til moderne enheter. «Multegrøt» forklart som sukret moltebær(syltetøy). Trinnene er nummerert og språket modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Do I have to press the cloudberries through a colander?
No. The original recipe says "pressed through a colander — or not, as you please." If you strain it, the soup becomes smoother; if you leave it, you get whole berries and seeds in the soup.
How is the soup thickened?
With 30 g of potato starch mixed into 1 dl of cold water. This is stirred into the boiling soup, which is then brought to a boil.
How is the cream used?
1 dl of cream is whipped stiff and placed in the tureen. The soup is poured over it while stirring, so that the cream blends in at serving.
How much does the recipe make, and how long does it take?
It is calculated for 6 servings from 1 liter of cloudberry preserve and 2 liters of water, and takes around 30 minutes. Source: Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), p. 64.

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!