Napoleon soup from Erken 1914: butter browned with onion, leek and carrot, thickened with flour, thinned with 2 l stock, strained and seasoned with sherry and Maggi seasoning; served with small fish balls or toasted bread.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 53 (falt i det fri)
A browned, strained vegetable soup with sherry, from the soup chapter of Stor kokebok (1914). Maggi seasoning was a modern, industrial flavor enhancer in Erken's day.
Brown butter and vegetables
Brown the butter over low heat together with the onion and the cleaned, finely cut vegetables. Let it simmer for about 15 minutes.
Thicken and thin
Stir in the flour and thin with the stock. Let the soup simmer about 15 minutes and skim it well.
Strain and season
Strain the soup and add the sherry and seasoning.
Serve
Serve the soup with small fish balls or toasted bread.
Measurements have been converted to modern units and the method divided into steps. "Maggi seasoning" can be replaced with a few drops of soy sauce or left out.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
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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Gulrot
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