Which cordials are used in Cordial Soup II?

It combines ½ liter redcurrant cordial, ½ liter cherry cordial, and ¼ liter raspberry cordial, diluted with 2¼ liters of water.

How do I thicken the soup?

Stir 60 grams of sago flour into a little cold water, and stir the mixture into the cordial and water when it comes to a boil. Continue cooking until the flour is clear and the soup thickens – allow about 25 minutes in all.

What flavors the soup besides the cordial?

Lemon peel is boiled along with it, and the soup is sweetened to taste.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok of 1914, page 65. It makes 6 servings.

Cordial Soup II (fine)

Name: Cordial Soup II (fine)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 5 dl redcurrant cordial; 5 dl cherry cordial; 2.5 dl raspberry cordial; 2.25 l water; 60 g sago flour (can be replaced with potato starch); 1 pcs lemon peel (the yellow zest of a lemon); sugar (to taste)

A fine cordial soup of redcurrant, cherry, and raspberry cordial boiled with water and lemon peel, thickened with sago flour and sweetened to taste. From Erken's Stor kokebok 1914, page 65.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 65 (falt i det fri)

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About the dish

A "fine" cordial soup from the soup chapter of Stor kokebok, made from three kinds of homemade berry cordial. Such cordial soups were served as a course of their own or as a dessert, often with rusks or flour dumplings.

How to make it

1
Bring to a boil
Bring the cordial and water to a boil together with the lemon peel.
2
Thicken the soup
Stir the sago flour into 1 dl of cold water and whisk it into the boiling soup. Let the soup come back to a boil while stirring constantly.
3
Season
Remove the lemon peel and season with sugar. Serve the soup with rusks or flour dumplings.

Changes from the original

Unclear fractional amounts in the OCR are interpreted as the most likely quantities. Sago flour is kept but can be replaced with potato starch. Deciliters and grams are used as modern measures.

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. 65) → 1949 (korrekturlest, s. 77)~51% av teksten endretfjernetlagt til

½ 3/4 l. ~~ribssaft ½~~ ripssaft 1/2 l. kirsebærsaft ¼ 3/4 l. bringebærsaft 2¼ 1 3/4 l. ~~vand~~ vann 60 gr. ~~sagomel citronskal~~ potetesmel sitronskal sukker efter smak. Saft og ~~vand~~ vann kokes op, jevnes med ~~sagomelet,~~ melet, utrørt i 1 del. koldt ~~vand.~~ vann.

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Frequently asked questions

Which cordials are used in Cordial Soup II?: It combines ½ liter redcurrant cordial, ½ liter cherry cordial, and ¼ liter raspberry cordial, diluted with 2¼ liters of water.
How do I thicken the soup?: Stir 60 grams of sago flour into a little cold water, and stir the mixture into the cordial and water when it comes to a boil. Continue cooking until the flour is clear and the soup thickens – allow about 25 minutes in all.
What flavors the soup besides the cordial?: Lemon peel is boiled along with it, and the soup is sweetened to taste.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok of 1914, page 65. It makes 6 servings.

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