A Norwegian Sweet Soup
A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).
A historical recipe
The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Norway. Associated with Norway by a demonym leading its title: Norwegian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a cup of rice
- three cups of boiling water
- a cup of raisins stoned
- a cup of sweet cider
- Two tablespoonfuls of good sherry improves it
- two egg yolks
Method
- Put a quarter of a cup of rice into three cups of boiling water with a small stick of cinnamon, and let it boil nearly an hour.
- About fifteen minutes before it is done add half a cup of raisins stoned.
- Beat two egg yolks with a heaping tablespoonful of sugar until white and creamy, then stir into them about half a cup of sweet cider, remove the soup from the fire, add a little of it to the eggs and cider, stir well, and mix all together rapidly and serve at once.
- Two tablespoonfuls of good sherry improves it.