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Orange Cold Soup (Kaldskål)

Orange kaldskål (a chilled Norwegian fruit soup) from Erken 1914: 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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 67 (falt i det fri)

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About the dish

Oranges were a luxury in Norwegian homes in 1914, and this cold soup was among the finer summer desserts. "Apollinaris" was a popular imported mineral water.

How to make it

  1. 1

    Press the juice

    Press the juice of 2 oranges.

  2. 2

    Grate the zest

    Grate the zest of 1 orange with a little sugar, and mix it with the juice.

  3. 3

    Slice the oranges

    Clean the grated orange and the fourth orange, remove all the white, and cut them crosswise into thin slices.

  4. 4

    Steep cold

    Sprinkle the sugar over the slices, mix everything together and let it stand cold for 2 hours.

  5. 5

    Pour in the wine

    Pour in the wine and set the bowl on ice. The cold soup can be thinned with water, seltzer or mineral water.

  6. 6

    Serve

    Serve well chilled with macaroons or ice cakes.

Changes from the original

A bottle of wine is converted to 0.75 l. The amount of sugar is not given in the original and is estimated at about 150 g. The spelling is preserved in the transcription, while the steps are modernized; apollinaris is replaced with mineral water.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 67) → 1949 (korrekturlest, s. 80)~37% av teksten endretfjernetlagt til
4 appelsiner 600 gr. sukker 1 fl. hvitvin 1/2 del. sherry. Saften presses av 2 appelsiner og blandes med skallet av 1 appelsin, avrevet med litt sukker. Denne appelsin samt den fjerde renses, befries for alt hvitt, skjæres i tynde tynne skiver tvers over og nedstrøes med sukkeret; staar står koldt i 2 timer. Vinen heldes paa, helles på, og bollen sættes paa is. Koldskaalen settes på is eller så koldt som mulig. Koldskålen serveres med makroner eller isvafler. Koldskaalen Koldskålen kan fortyndes fortynnes med vand, selters vann, selterspann eller apollinaris.

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Frequently asked questions

How much time does the orange cold soup need?
The orange slices should stand cold with sugar for 2 hours before the wine is poured in. Then the bowl is set on ice – about 140 minutes in total.
What is the cold soup made of?
4 oranges, sugar and 1 bottle of white wine. The juice is pressed from 2 oranges and mixed with orange zest grated over sugar; the other two oranges are cleaned of all white and cut into thin slices.
What is it served with, and can it be diluted?
Served with macaroons or ice wafers. It can be diluted with water, seltzer or apollinaris (mineral water).
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 67. Given for 6 servings.

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