Erken's rice flour dumplings for soup: milk and rice flour cooked into porridge, stirred with potato starch, eggs, butter, salt, sugar and nutmeg, then shaped with a teaspoon into small dumplings and cooked in a little of the soup stock.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 74 (falt i det fri)
A more economical variant of the soup dumplings, made from rice flour porridge. The dumplings are cooked in a little of the soup stock so that they take on the flavor of the soup.
Cook the porridge
Cook the milk and rice flour into a thick porridge.
Stir in the rest
Stir in the potato starch, eggs, butter, salt, sugar, and nutmeg.
Cook the dumplings
Shape small dumplings with a teaspoon and cook them in a little of the stock until firm, about 5 minutes over low heat.
Measurements modernized (gr. → g, l. → liter). The amount of potato starch, salt, sugar and nutmeg is not given in the original; potato starch is estimated at 2 tbsp and the spices set to "to taste." The method is divided into 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
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
