Erken's plum soup from 1914: fresh plums cooked down with water and sugar, strained, thickened with sago flour and flavored with red wine, Graves wine or rhubarb wine.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 63 (falt i det fri)
One of the sweet fruit soups in the soup chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Such soups were served as a first course or as a light dessert dish, often with small rusks on the side.
Cook the plums
Wash the plums and bring them to a boil with water and sugar. Let them cook until completely cooked down.
Strain the soup
Strain the soup, preferably through a sieve or colander, and return it to the pot.
Thicken the soup
Slake the sago flour in a little cold water and whisk it into the boiling soup. Bring the soup to a boil once.
Season
Add the wine and adjust with more sugar if needed. Serve hot or cold.
Measures converted to modern units (del. = dl). "Sago flour" is retained but can be replaced with potato flour. The method "thickened in the usual way" is elaborated: the sago flour is slaked in a little cold water and whisked into the boiling soup.
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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