A sweet cordial soup with pearl barley cooked clear in water, with prunes added and flavoured with raspberry juice. From Erken and Steen's school cookbook 1900.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 121 (falt i det fri)
En søt fruktsuppe fra Erken og Steens skolekokebok (1900), der perlegryn koker klare i vann og suppen smaksettes med bringebærsaft og svisker. Slike saftsupper var rimelig, mettende hverdagskost.
Cook the barley
Rinse the pearl barley and put it in the boiling water. Let it cook until the grains are clear and tender.
Add the prunes
A little before the soup is done, add the washed prunes.
Flavour with juice
Stir in the raspberry juice and adjust the flavour before serving.
¼ l bringebærsaft omregnet til 2,5 dl. Priser fjernet. Fremgangsmåten er skrevet om til moderne norsk.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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