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)
The book has several cold buttermilk soups; this is the simplest, with only yolks, sugar and lemon.
Whisk yolks and sugar
Whisk the egg yolks and sugar together for ¾ hour.
Add the buttermilk
Whisk in the buttermilk and add the lemon slices.
Chill
Chill the soup for several hours, preferably on ice.
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.
Quantities are unchanged. A closing safety note about raw egg has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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