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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 80)~82% of the text changedremovedadded
4 stk appelsiner. 150 g appelsiner 600 gr. sukker (mengden er ikke oppgitt i originalen; smak til). 0,75 l 1 fl. hvitvin (1 flaske). vann, selters eller mineralvann (til å tynne ut med om ønskelig). Press saften 1/2 del. sherry. Saften presses av 2 appelsiner.. Riv appelsiner og blandes med skallet av 1 appelsin av appelsin, avrevet med litt sukker, og bland det med saften.. Rens den avrevne appelsinen og sukker. Denne appelsin samt den fjerde appelsinen, fjern renses, befries for alt hvitt, og skjær dem skjæres i tynne skiver tvers over.. Strø sukkeret over skivene, bland alt sammen og la det stå kaldt nedstrøes med sukkeret; står koldt i 2 timer.. Hell vinen på timer. Vinen helles på, og sett bollen settes på is. Kaldskålen kan tynnes ut med vann, selters is eller mineralvann.. Server godt kald så koldt som mulig. Koldskålen serveres med makroner eller iskaker. isvafler. Koldskålen kan fortynnes med vann, selterspann eller apollinaris.

Note on Modernised

Flaske vin er regnet om til 0,75 l. Sukkermengden er ikke oppgitt i originalen og er anslått til ca. 150 g. Rettskrivingen er beholdt i transkripsjonen, mens trinnene er modernisert; apollinaris er erstattet med mineralvann.

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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.

Equipment for this dish

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