Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.

Noodle soup is made like Erken's macaroni soup, but with 40 g noodles per liter of stock cooked about 10 minutes in the stock.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 53 (falt i det fri)
A short variant recipe that Erken places right after the macaroni soup in the soup chapter of Stor kokebok (1914).
Cook the noodles
Cook the noodles in the stock for about 10 minutes.
Finish as macaroni soup
Whisk the egg yolks, add the whipped cream, grated cheese and seasoning, whisk the boiling soup into the mixture and heat to just below boiling without letting it boil.
The recipe is scaled to 2 liters of stock so that it follows the macaroni soup, and the implied enriching ingredients from the macaroni soup are listed explicitly.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.

Revised 1949 recipe
From the revised edition of the Big Cookbook.

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