Cold sweet soups

Orange kaldskål from Erken (1914), a chilled fruit soup: orange juice with zest and sugar, orange slices and white wine, steeped cold. With macaroons.

Bringebærkaldskål from Erken (1914): the nicest berries sugared, the rest strained with water, syrup and sherry and poured over. Ice-cold with macaroons.

Cold strawberry soup (kaldskål) from Erken (1914): some strawberries boiled in water, the rest sugared, blended with rhubarb juice. With small rusks.

Cold beer soup from Erken's Big Cookbook (1914): a syrup of sugar, lemon peel, cinnamon and water is cooled and mixed with beer. Served ice cold.

Cold wine soup from Erken 1914: a syrup of 200 g sugar, lemon zest, and ¾ l water is cooled and blended with 1½ bottles of red or white wine. Served ice-cold.

Melkeringer from Erken's cookbook (1914): fresh strained milk is poured onto a spoonful of sour milk, left to sour and served with crushed rusks and sugar.

Opplagt melk from Erken (1914): thick sour milk strained in a cloth for two days, worked smooth, mixed with cream and served with sugar and milk.