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Soured milk soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 45 (falt i det fri)

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How to make it

  1. 1

    Mix the flour

    Stir together the flour and the sweet milk. Add the soured milk and the melted butter.

  2. 2

    Bring to the boil

    Put the soup on the heat and whisk until it comes to the boil.

  3. 3

    Thicken with yolks

    Whisk the egg yolks and sugar in a tureen. Pour the soup over while stirring vigorously.

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Time machine – what changed?

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

From1939Modernised
To1939Modernised
Modernised → 1939 (proofread, p. 45)~60% of the text changedremovedadded
Surmelksuppe 35 g hvetemel. 1,5 dl helmelk (søt melk). 7,5 hvetemel, 1.5 dl surmelk. søt melk, 0.75 l sur melk, 35 g smør (smeltet). smør, 2 stk eggeplommer. eggeplommer, 10 g sukker. sukker Rør sammen melet og den søte melken. Tilsett surmelken melk, tilsett så den sure melk og det smeltede smøret.. smør. Sett suppen på over varmen og visp den helt til den koker opp.. op. Visp eggeplommene og sukkeret i en terrin. Hell terrinen og hell suppen over i under kraftig sterk omrøring.

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