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Fine cold buttermilk soup

A cold soup in which a custard of yolks and sugar is mixed with whipped cream and cold buttermilk, served with small rusks. 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 calls this one «fin» (fine): it is richer than the plain buttermilk soup, with cream and egg custard.

How to make it

  1. 1

    Whisk to a custard

    Whisk the egg yolks, sugar and vanilla sugar to a thick egg custard (eggedosis).

  2. 2

    Add the cream

    Stir the whipped cream into the egg custard.

  3. 3

    Add the buttermilk

    Finally stir in the cold buttermilk.

  4. 4

    Serve

    Serve cold with small rusks.

  5. 5

    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.

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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~90% of the text changedremovedadded
1½ l. 1,5 l kjernemelk (kald). 4 eggeplommer stk eggeplommer. 30 gr. sukker g sukker. 1 spiseskje vaniljesukker 1½ del. kremfløte. Eggeplommer og ss vaniljesukker. 1,5 dl kremfløte (vispet). små kavringer (til servering). Visp eggeplommer, sukker vispes og vaniljesukker til eggedosis, tilsettes eggedosis.. Rør den vispede fløte. Tilsist has fløten inn i eggedosisen.. Ha til slutt den kolde kjernemelk i. Små kavringer serveres til. kalde kjernemelken i.. Server kald med små kavringer.. Merk: Suppen inneholder rå eggeplommer. Bruk ferske egg, og vær forsiktig med servering til små barn, gravide, eldre og syke.

Note on Modernised

Mengdene er uendret; «1½ del.» er skrevet 1,5 dl. Et avsluttende sikkerhetsråd om rå egg er lagt til.

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Frequently asked questions

What is eggedosis?
A custard of egg yolks whisked with sugar, here without cooking.
What is served with it?
Small rusks.

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