Kaldskål

Orange kaldskål from Erken 1914, a chilled fruit soup: juice of 2 oranges with grated zest and sugar, orange slices steeped cold for 2 hours, mixed with a bottle of white wine. Served ice cold with macaroons.

Bringebærkaldskål from Erken 1914: the nicest berries are sugared and set cold, the rest are strained and mixed with 1 l water, sugar syrup and 1 dl sherry. Poured over the berries and served ice-cold with small macaroons.

Cold strawberry soup (kaldskål) from Erken 1914: half of 1 kg strawberries boiled 20 min in 1 l water, the rest sugared, everything blended with 1 dl rhubarb juice and sugar to taste. White wine or sherry can be added; served with small rusks.

Cold beer soup from Erken's Stor kokebok 1914: a syrup boiled from sugar, lemon peel, cinnamon and water is cooled and mixed with 2 liters of 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 1914: a spoonful of sour milk is placed in the shallow dish before fresh strained milk is poured in, the milk sours and is served with crushed rusks and sugar.

Opplagt melk from Erken 1914, a drained sour-milk dish: thick sour milk is strained in a cloth over a crock for two days, the mass is worked smooth with a wooden spoon, cream is added, and it is served with sugar and fresh milk.