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.

Cordial Soup I

Name: Cordial Soup I
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 4 dl cherry cordial; 2 l water; 30 g potato starch; sugar (to taste); almonds (blanched and cut into slivers); 2 dl preserved cherries

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
Mix
Mix the cordial, water, potato starch, and sugar in an enameled pot.
2
Bring to a boil
Whisk the mixture over the heat until it comes to a boil.
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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 64) → Modernised~75% of the text changedremovedadded

4 ~~del. kirsebærsaft~~ dl kirsebærsaft. 2 ~~l. vand~~ l vann. 30 ~~gr. potetesmel~~ g potetmel. sukker (etter smak). mandler (skåldet og skåret i strimler). 2 ~~del.~~ dl syltede kirsebær. Bland saft, ~~vand, mel~~ vann, potetmel og sukker ~~sammen~~ i en emaljert ~~gryte og visp~~ gryte.. Visp blandingen over ~~ilden,~~ varmen til ~~det~~ den koker ~~op. De skoldede mandler skjæres~~ opp.. Skåld mandlene og skjær dem i fine strimler ~~paa langs og haves paa~~ på langs. Strø dem over suppen ~~tillikemed syltetøiet.~~ sammen med de syltede kirsebærene, og server.

Note on Modernised

Mål omregnet til moderne enheter (dl/liter/gram). «Emaljert gryte» beholdt som råd (unngå bar jerngryte til sur frukt). Trinnene er nummerert og språket modernisert.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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