Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 46 (falt i det fri)
Whisk the yolks
Whisk the egg yolks and sugar for 10 minutes.
Add the buttermilk
Stir in the buttermilk and the lemon slice.
Serve
Serve preferably ice-cold. A good soup on a hot summer day.
Note
Note: The egg yolks are not heat-treated. Use perfectly fresh eggs, or avoid the dish if you have a weakened immune system and for small children and pregnant women.
1939 edition
Historic source edition of the Big Cookbook.
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