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Cordial Soup I

Cordial Soup I from 1914: cherry cordial, water, potato starch, and sugar are whisked up to the boil and served with slivered almonds and preserved cherries.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 64 (falt i det fri)

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About the dish

Cordial soup was a quick and inexpensive sweet soup made from cordial one had on hand. Erken gives two versions; this simple one is garnished with slivered almonds and preserved cherries.

How to make it

  1. 1

    Mix

    Mix the cordial, water, potato starch, and sugar in an enameled pot.

  2. 2

    Bring to a boil

    Whisk the mixture over the heat until it comes to a boil.

  3. 3

    Garnish

    Blanch the almonds and cut them lengthwise into fine slivers. Scatter them over the soup together with the preserved cherries, and serve.

Changes from the original

Measures converted to modern units (dl/liter/grams). "Enameled pot" kept as advice (avoid bare iron pots for acidic fruit). The steps are numbered and the language modernized.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 64) → 1949 (korrekturlest, s. 76)~68% av teksten endretfjernetlagt til
2 l. vann 4 del. kirsebærsaft 2 l. vand 30 40 gr. potetesmel sukker mandler 2 del. syltede kirsebær. Bland Bærene skylles og settes over varmen med vannet; koker ½ time; siles eller ikke — som man vil. Helles tilbake i gryten, tilsettes sukker. Melet røres ut med 1 del. koldt vann, og helles i når suppen koker. — Suppen gis et opkok under stadig omrøren. Små kavringer eller melboller serveres i suppen. Blandt saft, vand, vann, mel og sukker sammen i en emaljert gryte gryte, og visp over ilden, varmen til det koker op. De skoldede skåldede mandler skjæres i fine strimler paa på langs og haves paa hes på suppen tillikemed syltetøiet.

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Frequently asked questions

What does Cordial Soup I consist of?
4 dl cherry cordial, 2 liters of water, 30 g potato starch, sugar, blanched almonds, and 2 dl preserved cherries. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 64, and makes 6 servings.
How do you make the soup without it going lumpy?
Mix the cordial, water, potato starch, and sugar together cold in an enameled pot, and whisk constantly over the heat until it comes to a boil. That way the potato starch distributes evenly. The soup should only be brought to a boil – long cooking causes the potato-starch thickening to lose its power.
When do the almonds and preserved cherries go in?
At the very end, after boiling. The almonds are blanched and cut lengthwise into fine slivers, and placed on the soup together with the preserve (the preserved cherries).
Why does it say the pot should be enameled?
Acidic cordial reacts with unenameled metal pots and can cause off-flavors and discoloration. That is why the recipe specifies an enameled pot for the cordial soup.

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