Why are there two øllebrød on the same page?

Erken and Steen included two variants on page 121: this richer version with cream and cognac, and a simpler everyday variant with weak beer and milk. We have reproduced both.

Why is everything whisked together cold?

By stirring the flour into cold liquid before heating you avoid lumps, so the øllebrød turns out smooth when boiled up.

Øllebrød I (cold-whisked beer bread soup)

An øllebrød (beer bread soup) variant in which beer, flour, egg yolks, cream, cognac and water are whisked together cold, seasoned with sugar and given a boil. Served with browned bread cubes. Erken and Steen 1900, page 121.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 121 (falt i det fri)

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About the dish

Den første av to øllebrød-varianter på side 121 i Erken og Steens skolekokebok (1900). Denne er en rikere versjon der alt vispes kaldt sammen med fløte, eggeplommer og konjakk før et raskt oppkok.

How to make it

1
Whisk everything cold together
Whisk the beer, flour, egg yolks, cream, cognac and water well together while everything is cold, so the flour does not clump.
2
Bring to a boil
Set the pot over the heat, add sugar to taste and give the soup a boil while stirring.
3
Serve
Serve the øllebrød hot with browned bread cubes.

Changes from the original

«1 fl. øl» er beholdt som flaske, da flaskestørrelsen ikke er oppgitt i originalen; ¼ l fløte omregnet til 2,5 dl. Priser fjernet. Denne er merket «I» for å skille den fra den andre øllebrød-oppskriften på samme side.

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Frequently asked questions

Why are there two øllebrød on the same page?: Erken and Steen included two variants on page 121: this richer version with cream and cognac, and a simpler everyday variant with weak beer and milk. We have reproduced both.
Why is everything whisked together cold?: By stirring the flour into cold liquid before heating you avoid lumps, so the øllebrød turns out smooth when boiled up.

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