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)
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.
Melt butter and stir in potato starch
Melt the butter in a pot and stir in the potato starch.
Add the milk
Add the cold milk quickly and stir well until the dough pulls away from the pot.
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.
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.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Egg
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Note on Modernised
Mål modernisert (del. → dl, gr. → g). Salt, sukker og muskat er oppgitt uten mengde i originalen; her satt som «etter smak». Fremgangsmåten er delt i nummererte trinn.
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