Tapioca soup from Erken's Stor kokebok 1914: 60 g tapioca is cooked in 2 l meat stock and the soup is liaisoned with 2 egg yolks and 1 dl cream; heated 5 minutes without boiling.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 60 (falt i det fri)
A fine, liaisoned soup of the kind Erken places among "soups made from stock." Tapioca was a modern, elegant thickener in upper-class Norwegian kitchens around 1900.
Cook the grains
Bring the meat stock to a boil and sprinkle in the tapioca. Stir until the grains are cooked through and clear.
Liaison
Whisk together the egg yolks and cream and stir a little of the hot soup into the mixture, little by little.
Finish
Pour the mixture back into the pot and stir over the heat for 5 minutes. The soup must not boil. Season to taste with salt.
Amounts are set in modern units (g, dl, l) and the method has been divided into numbered steps. The liaison has been clarified with a temperature note (must not boil).
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mengder er satt i moderne enheter (g, dl, l) og fremgangsmåten er delt i nummererte trinn. Legeringen er presisert med temperaturråd (må ikke koke).
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