Leftover bread is soaked overnight, pressed through a sieve and thinned with water, tart redcurrant juice and sugar, then served with stiffly whipped cream as an imitation of rosehip soup. From Erken's Stor kokebok (1949), p. 75.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 75 (falt i det fri)
The dish is a thrifty imitation of rosehip soup made from leftover bread. The text warns against making it too sweet, or it loses the character of rosehip soup.
Soak the bread
Put the leftover bread in cold water and leave overnight.
Press and thin
Press the mixture through a fine sieve and add more water.
Season
Add tart juice and sugar to taste. Do not make it too sweet, or it will not be rosehip soup at all.
Serve
Put a little stiffly whipped cream in each plate when serving.
The original gives no quantities, so everything is listed as 'to taste' or 'as needed'. 'Hårsikt' (a fine hair sieve) is given as a fine sieve.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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