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Cold buttermilk soup

A cold buttermilk soup where egg yolks and sugar are whisked for ¾ hour, the buttermilk whisked in and lemon slices added. From Erken's Stor kokebok (1949), p. 83.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 83 (falt i det fri)

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About the dish

The book has several cold buttermilk soups; this is the simplest, with only yolks, sugar and lemon.

How to make it

  1. 1

    Whisk yolks and sugar

    Whisk the egg yolks and sugar together for ¾ hour.

  2. 2

    Add the buttermilk

    Whisk in the buttermilk and add the lemon slices.

  3. 3

    Chill

    Chill the soup for several hours, preferably on ice.

  4. 4

    Note

    Note: the soup contains raw egg yolks. Use fresh eggs and take care when serving to small children, pregnant women, older people and the ill.

Changes from the original

Quantities are unchanged. A closing safety note about raw egg has been added.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 83) → Modernised~81% of the text changedremovedadded
2 l. kjernemelk l kjernemelk. 2 eggeplommer stk eggeplommer. 2 spiseskjeer sukker ss sukker. 2 stk sitronskiver. Eggeplommer Visp eggeplommer og sukker vispes sammen i ¾ time; melken vispes i, tilsettes sitronskiver. Settes koldt time.. Visp kjernemelken i og tilsett sitronskivene.. Sett suppen kaldt i flere timer, gjerne på is. is.. Merk: Suppen inneholder rå eggeplommer. Bruk ferske, friske egg, og vær forsiktig med servering til små barn, gravide, eldre og syke.

Note on Modernised

Mengdene er uendret; «¾ time» er beholdt. Et avsluttende sikkerhetsråd om rå egg er lagt til.

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Frequently asked questions

How long should the yolks be whisked?
The book says ¾ hour together with the sugar.
How is it served?
Cold, after several hours of chilling, preferably on ice.

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