How are the dumplings cooked?

The dough is shaped with a teaspoon and cooked as teaspoon dumplings in boiling, lightly salted water or in meat stock. Cooking them in stock gives more flavor, but the stock turns a little starchy.

How do I know when the dough is done?

Melt the butter, stir in the potato starch, add the cold milk quickly, and stir over the heat until the dough pulls away from the pot. Then take it off the burner before stirring in the eggs, one at a time.

What ingredients are needed?

60 g butter, 125 g potato starch, 3 dl milk, 3 eggs, plus salt, sugar, and nutmeg. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 74, and yields a soup accompaniment for 6.

Potato Starch Dumplings for Soup

Erken's potato starch dumplings for soup: melted butter is stirred with potato starch and cold milk into a dough that pulls away from the pot, then egg, salt, sugar, and nutmeg are added, and small dumplings are shaped with a teaspoon and poached in boiling salted water or meat stock.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 74 (falt i det fri)

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About the dish

One of several soup-dumpling recipes in the soup chapter. Such dumplings were cooked directly in the stock or in salted water and added to the soup as a garnish.

How to make it

1
Melt butter and stir in potato starch
Melt the butter in a pot and stir in the potato starch.
2
Add the milk
Add the cold milk quickly and stir well until the dough pulls away from the pot.
3
Stir in eggs and seasoning
Take the pot off the heat. Stir in the eggs one at a time, and season with salt, sugar, and nutmeg.
4
Cook the dumplings
Shape small dumplings with a teaspoon and cook them in boiling, lightly salted water or in meat stock. The dumplings should only poach, not boil hard, for about 5 minutes.

Changes from the original

Measurements modernized (del. → dl, gr. → g). Salt, sugar, and nutmeg are given without amounts in the original; here they are listed as "to taste." The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 74) → 1949 (korrekturlest, s. 89)~32% av teksten endretfjernetlagt til

60 gr. smør 125 gr. potetesmel 3 del. melk 3 egg salt sukker muskat. Smelt ~~smørret~~ smøret og ha i potetesmelet, ~~tilsæt~~ tilsett den kolde melk hurtig, ~~rør,~~ rør til deigen slipper gryten. ~~Tages~~ Tas av; eggene ~~haves~~ has i, og deigen kokes som ~~teskeboller~~ teskjeboller i kokende, ~~let~~ lett saltet ~~vand~~ vann eller i ~~kjøtkraft.~~ kjøttkraft.

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Frequently asked questions

How are the dumplings cooked?: The dough is shaped with a teaspoon and cooked as teaspoon dumplings in boiling, lightly salted water or in meat stock. Cooking them in stock gives more flavor, but the stock turns a little starchy.
How do I know when the dough is done?: Melt the butter, stir in the potato starch, add the cold milk quickly, and stir over the heat until the dough pulls away from the pot. Then take it off the burner before stirring in the eggs, one at a time.
What ingredients are needed?: 60 g butter, 125 g potato starch, 3 dl milk, 3 eggs, plus salt, sugar, and nutmeg. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 74, and yields a soup accompaniment for 6.

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