Why is this soup listed under "care and food for the sick"?

It is taken from the chapter on food for the sick in Henriette Schønberg Erken's Stor kokebok (1914, p. 662). The recipe is intended for one serving and is mild and easily digestible – the tomato is strained free of skins and seeds, and the soup is only lightly thickened with cornstarch and cream.

How do I strain the tomato without a hair sieve?

The original says to steam the tomato pieces tender and press them through a hair sieve. A fine metal sieve or a purée press does the same job: press out the flesh and juice and let the skins and seeds stay behind in the sieve.

How much bouillon and how is the soup thickened?

You use about 4 dl of bouillon to one medium-sized tomato. The tomato purée is mixed with the bouillon, returned to the heat and thickened with ¼ teaspoon cornstarch and 1 tablespoon cream. Season to taste with salt. Expect about 25 minutes in all.

Tomato Soup

Name: Tomato Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 1 pcs tomato (medium-sized); 0.25 tsp cornstarch (corn flour); 4 dl stock (bouillon); 1 tbsp cream; salt (to taste)

A simple tomato soup for the sick: one steamed, strained tomato mixed with 4 dl bouillon and thickened with cornstarch and cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 662 (falt i det fri)

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About the dish

A small, light tomato soup from Erken's chapter on food for the sick, thickened with cornstarch and cream.

How to make it

1
Steam the tomato
Cut the tomato into small pieces and steam it until tender.
2
Strain
Press the tomato through a fine sieve.
3
Bring to a boil
Mix the tomato purée with the bouillon and return it to the heat.
4
Thicken and season
Stir the cornstarch into the cream, thicken the soup with this and bring it to a boil. Season to taste with salt.

Changes from the original

"del." has been interpreted as deciliters, "haarsigt" as a fine sieve. Corn flour has been kept (can be replaced with cornstarch).

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 662) → 1949 (proofread, p. 795)~35% of the text changedremovedadded

Ingredienser: 1 middels stor tomat ~~¼ teske~~ 3/4 teskje maismel 4 del. buljong 1 ~~spiseske~~ spiseskje fløte salt. Del tomaten i ~~smaastykker,~~ småstykker, damp den mør og ~~pres~~ press den gjennem ~~haarsigt;~~ hårsikt; blandes med buljongen, ~~sættes~~ settes igjen over ~~ilden~~ varmen og jevnes med melet og fløten.

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Frequently asked questions

Why is this soup listed under "care and food for the sick"?: It is taken from the chapter on food for the sick in Henriette Schønberg Erken's Stor kokebok (1914, p. 662). The recipe is intended for one serving and is mild and easily digestible – the tomato is strained free of skins and seeds, and the soup is only lightly thickened with cornstarch and cream.
How do I strain the tomato without a hair sieve?: The original says to steam the tomato pieces tender and press them through a hair sieve. A fine metal sieve or a purée press does the same job: press out the flesh and juice and let the skins and seeds stay behind in the sieve.
How much bouillon and how is the soup thickened?: You use about 4 dl of bouillon to one medium-sized tomato. The tomato purée is mixed with the bouillon, returned to the heat and thickened with ¼ teaspoon cornstarch and 1 tablespoon cream. Season to taste with salt. Expect about 25 minutes in all.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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