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Cranberry Soup (søtstoff)

Simple cranberry soup for the sick: berries are cooked in water, pressed through a colander, thinned with water and sweetened with a sweetener.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 670 (falt i det fri)

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About the dish

A tart, light fruit soup from the invalid-food chapter, sweetened with saccharin so that it could also be given to diabetics.

How to make it

  1. 1

    Cook the berries

    Place the washed cranberries in a pot and pour on enough water that it stands well above the berries. Cook them until tender.

  2. 2

    Strain

    Press the berries through a colander into a purée.

  3. 3

    Finish

    Thin the purée with water to the desired thickness, bring the soup to a boil and sweeten with sweetener to taste.

Changes from the original

"Del." is interpreted as deciliter. Krystallose is given as sweetener to taste; the amount of water is estimated from "saa meget vand at det staar godt over dem" (enough water that it stands well above them).

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 670) → 1949 (korrekturlest, s. 77)~88% av teksten endretfjernetlagt til
2 1/2 del. vaskede l. tranebær sukker 50 gr. svisker 10 gr. potetesmel vann. Bærene sættes renses, vaskes og settes over varmen med saa meget vand, at det staar 2 1/2 l. vann. Når bærene er godt over dem. Kokes og presses utkokt, vrides de gjennem dørslag. Pureen fortyndes med vand, gives et opkok sileklæde. De vaskede svisker koker 3/4 time med 1/2 l. vann. Tranebærsaften tilsettes, koker i 5 minutter og søtes vispes potetesmelet, utrørt med krystallose 1 del. koldt vann, gis et opkok, tas av varmen og røres sukker efter egen smak. Kavringer serveres til.

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Frequently asked questions

Why is the soup sweetened with saccharin and not sugar?
The recipe belongs to the chapter "Care of the sick and invalid food." Krystallose is an old name for saccharin, an artificial sweetener that was used when the patient was not to have sugar. You can sweeten to your own taste – either with a sweetener or with sugar.
How do I make the soup step by step?
Put 2½ dl washed cranberries in a pot with enough water that it stands well above the berries. Cook the berries until tender and press them through a colander. Thin the purée with water, bring it to a boil and sweeten to taste. Counting cooking and straining, it takes about 35 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 670, in the section on care of the sick and invalid food. It is intended for 4 servings.

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