Erken's table of water-to-grain ratios for sweet cordial soups serving 6, with cooking times for oat, whole-grain, barley, rice, pearl-barley, and sago soups plus apple and rhubarb soup. The grains are soaked overnight and cooked in the soaking water, and the soup is seasoned with cordial, preserves, raisins, or prunes.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 66 (falt i det fri)
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About the dish
Here Erken gives an overview of the ratio between water and grain in the inexpensive sweet soups that were everyday fare in Norwegian homes. The table shows how the same basic recipe can be varied with different grains, and how cordial, preserves, raisins, or prunes gave flavor "according to what one could afford."
How to make it
1
Soak the grains
Soak barley grains, whole oats, or pearl barley in the water overnight. Pressed oats, rice, and sago do not need soaking.
2
Cook the soup
Put the grains on to cook in the soaking water and bring to a boil. Let the soup simmer until the grains are tender: barley and whole grains about 2 hours, whole oats about 1 1/2 hours, rice and pearl barley about 1 hour, pressed oats and sago about 45 minutes.
3
Season
Add cordial, preserves, raisins, or prunes to taste, and sweeten with sugar. Season lightly with salt.
4
Variations
For apple soup, cook 125 g half barley grains in 4 l water together with 1/2 kg apples for 2 hours. For rhubarb soup, cook 120 g sago in 2.5 l rhubarb cordial for about 45 minutes.
Changes from the original
The ingredient list is set up for one variation (barley soup) with the other kinds of grain and their amounts as notes. Measures are kept but given in modern units (liters, grams, deciliters).
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 66
Forhold av vand og gryn beregnet til 6 personer.
Koketid.
Havresuppe: 3 l. vand, 125 gr. hele havregryn ... 1 1/2 time
Havresuppe: 3 l. vand, 100 gr. pressede havregryn ... 3/4 time
Helegrynssuppe: 3 l. vand, 90 gr. helegryn ... 2 timer
Byggrynssuppe: 2 1/2 l. vand, 100 gr. halve byggryn ... 2 timer
Risengrynssuppe: 2 1/2 l. vand, 100 gr. risengryn ... 1 time
Perlegrynssuppe: 3 l. vand, 100 gr. perlegryn ... 1 time
Sagosuppe: 2 3/4 l. vand, 120 gr. sagogryn ... 3/4 time
Eplesuppe med gryn: 4 l. vand, 125 gr. halve byggryn, 1/2 kg. epler ... 2 timer
Rabarbrasuppe med gryn: 2 1/2 l. rabarbrasaft, 100 gr. sagogryn ... 3/4 time
Byggryn, hele havregryn og perlegryn lægges ibløt i vandet natten over; sættes over i utbløtningsvandet. Supperne tilsættes saft, syltetøi, rosiner eller svisker efter smak og eftersom man har raad til.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 79
Forhold av vann og gryn beregnet til 6 personer.
Havresuppe: 3 l. vann, 125 gr. hele havregryn ... ½ time
Havresuppe: 3 l. vann, 120 gr. havregryn ... ¾ time
Helegrynssuppe: 3 l. vann, 120 gr. helegryn ... 2 timer
Byggynssuppe: 2½ l. vann, 100 gr. halve byggryn ... 2 timer
Risengrynsuppe: 2¼ l. vann, 125 gr. risengryn ... 1 time
Perlegrynssuppe: 3 l. vann, 100 gr. perlegryn ... 3 timer
Sagosuppe: 2½ l. vann, 120 gr. sagogryn ... ¾ time
Eplesuppe med gryn: 4 l. vann, 125 gr. halve byggryn, ½ kg. epler ... 2 timer
Rabarbrassuppe med gryn: 2¼ l. rabarbrasaft og vann blandet, 100 gr. sagogryn ... ¾ time
Byggryn, hele havregryn og perlegryn legges ibløt i vannet natten over; settes over i utbløtningsvannet.
Suppene tilsettes saft, syltetøi, rosiner eller svisker efter smak og eftersom man har råd til. Suppene kan jevnes med 25 gr. potetesmel pr. 1 l. væske, hvis man ikke vil ha gryn.
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Clean, minimally processed groceries matched to the ingredients — approximate prices.
1914 (korrekturlest, s. 66) → 1949 (korrekturlest, s. 79)~48% av teksten endretfjernetlagt til
Forhold av vand vann og gryn beregnet til 6 personer. Koketid. Havresuppe: 3 l. vand, vann, 125 gr. hele havregryn ... 1 1/2 ½ time Havresuppe: 3 l. vand, 100 vann, 120 gr. pressede havregryn ... 3/4 ¾ time Helegrynssuppe: 3 l. vand, 90 vann, 120 gr. helegryn ... 2 timer Byggrynssuppe: 2 1/2 Byggynssuppe: 2½ l. vand, vann, 100 gr. halve byggryn ... 2 timer Risengrynssuppe: 2 1/2 Risengrynsuppe: 2¼ l. vand, 100 vann, 125 gr. risengryn ... 1 time Perlegrynssuppe: 3 l. vand, vann, 100 gr. perlegryn ... 1 time 3 timer Sagosuppe: 2 3/4 2½ l. vand, vann, 120 gr. sagogryn ... 3/4 ¾ time Eplesuppe med gryn: 4 l. vand, vann, 125 gr. halve byggryn, 1/2 ½ kg. epler ... 2 timer Rabarbrasuppe Rabarbrassuppe med gryn: 2 1/2 2¼ l. rabarbrasaft, rabarbrasaft og vann blandet, 100 gr. sagogryn ... 3/4 ¾ time Byggryn, hele havregryn og perlegryn lægges legges ibløt i vandet vannet natten over; sættes settes over i utbløtningsvandet. Supperne tilsættes utbløtningsvannet. Suppene tilsettes saft, syltetøi, rosiner eller svisker efter smak og eftersom man har raad råd til. Suppene kan jevnes med 25 gr. potetesmel pr. 1 l. væske, hvis man ikke vil ha gryn.
How much water and grain are figured for 6 people?
About 2 1/2–3 liters of water and 90–125 grams of grain, depending on the type. Apple soup with grains uses 4 liters of water, 125 g half barley grains, and 1/2 kg apples, while rhubarb soup uses 2 1/2 liters of rhubarb cordial and 100 g sago.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 66.
