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Sour Milk Soup, Fine

Fine sour milk soup: 125 g wheat flour is stirred into ½ l sweet milk, mixed with 3 l sour milk and 125 g butter and whisked to the boiling point. The soup is liaisoned over 4 egg yolks whisked with sugar in the tureen. Seasoned with sugar and optionally citric acid; served cold or warm with small rusks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 69 (falt i det fri)

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About the dish

The "fine" version of sour milk soup, liaisoned with egg yolks and butter — party food compared to the simple sour milk soups Erken describes right afterward.

How to make it

  1. 1

    Stir out the flour

    Stir the wheat flour smooth with the sweet milk.

  2. 2

    Mix and boil

    Add the sour milk and the butter. Whisk the soup over the heat until it boils.

  3. 3

    Liaison with egg yolks

    Whisk the egg yolks and sugar well together in the soup tureen, and pour the hot soup in while stirring vigorously.

  4. 4

    Season and serve

    Season with more sugar, and optionally a few drops of citric acid if you want the soup tangier. Served cold or warm with small rusks.

Changes from the original

Measurements are converted to modern units. Sugar has been added to the ingredient list (mentioned in the method). The method is divided into numbered steps.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 83) → 1914 (proofread, p. 69)~34% of the text changedremovedadded
125 gr. hvetemel eller grynmel ½ l. søt melk 3 l. sur melk 125 gr. smør 4 eggeplommer. eggeblommer sukker. Melet utrøres med den søte melk, tilsettes tilsættes den sure melk samt smøret. smørret. Vispes over varmen ilden, til det koker. Eggeplommene Eggeblommerne og sukkeret vispes godt for sig, i terrinen, suppen helles heldes i under sterk omrøren; tilsett tilsæt mere sukker efter smak. Vil man ha melken syrligere, kan nogen dråper sitronsyre has draaper citronsyre haves i. Spises kold eller varm med små smaa kavringer.

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Frequently asked questions

How much sour milk do I need for 8 servings?
3 liters of sour milk, in addition to ½ liter of sweet milk used to stir out the 125 g wheat flour.
How do I keep the egg yolks from curdling?
Whisk the 4 egg yolks well with the sugar in the tureen first, then pour the boiling soup over while stirring hard.
Should the soup be served warm or cold?
Both are fine. It is eaten cold or warm, preferably with small rusks on the side.
Can I make the soup tangier?
Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) recommends a few drops of citric acid if you want the milk tangier. Sugar is added to taste.

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