Bringebærkaldskål (chilled raspberry soup) 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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 67 (falt i det fri)
An elegant chilled raspberry soup from the soup chapter of Stor kokebok. A "haarsigt" was a fine-mesh sieve made of horsehair, and sugar syrup is boiled from sugar and water.
Set aside the nicest berries
Set aside the nicest berries, sprinkle a little sugar over, cover and set them cold.
Strain the rest
Press the rest of the berries through a fine-mesh sieve.
Boil sugar syrup
Boil a sugar syrup from sugar and water, and let it go cold.
Mix
Mix the berry pulp with the water and 1 dl sugar syrup, and add the sherry.
Assemble
Pour the mixture over the sugared berries, set the chilled soup on ice and serve with small macaroons.
The hair sieve has been replaced with a fine-mesh sieve. Sherry is listed as a possible addition as the ingredient list indicates. The steps have been modernized and numbered.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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