Why does the dish take so long when it only needs to be mixed?

The boiling takes only a few minutes, but the syrup of sugar, lemon peel and water must be cooled completely before it is mixed with the beer – and the cold soup should be served well chilled. So count on around 3 hours in all, mainly chilling time.

Which beer works best?

The recipe specifies only 2 liters of beer. A mild, malty beer of the pale or dark type gives the best result, since bitterness is amplified by the sugar and lemon.

How are cinnamon and lemon used in the recipe?

The lemon peel is boiled with the syrup to give aroma, and cinnamon flavors it in the same way. Use a cinnamon stick in the syrup and strain it out before cooling, so the cold soup turns out clear.

What is the cold soup served with?

Cold beer soup was in 1914 a simple, cold soup for hot days, and was traditionally served with dry bread, rusks or small cookies in it.

Cold beer soup (koldskål)

Cold beer soup from Erken's Stor kokebok 1914: a syrup boiled from sugar, lemon peel, cinnamon and water is cooled and mixed with 2 liters of beer. Served ice cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 67 (falt i det fri)

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About the dish

In Erken's cookbook, cold soups (koldskåler) belonged to the soup chapter and were served as a refreshing summer dish, ideally with macaroons, ice wafers or small rusks.

How to make it

1
Boil the syrup
Boil sugar, lemon peel, cinnamon and water together into a syrup.
2
Cool
Strain the syrup and let it become completely cold.
3
Mix
Mix the cooled syrup into the beer.
4
Serve
Set the bowl on ice and serve the cold soup well chilled, ideally with macaroons or ice cakes.

Changes from the original

Amounts are listed in modern measures (liter, dl, gram). Cinnamon and lemon are specified as a cinnamon stick and lemon peel; the beer given as pale beer. The method is divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 67) → 1949 (korrekturlest, s. 80)~42% av teksten endretfjernetlagt til

2 l. øl ~~citron~~ sitron kanel 200 gr. sukker 1 1/4 — 1/2 l. ~~vand~~ vann. Sukker, ~~citronskal~~ sitronskall og ~~vand~~ vann kokes til en sirup, som avkjøles og blandes i ~~øllet.~~ ølet.

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Frequently asked questions

Why does the dish take so long when it only needs to be mixed?: The boiling takes only a few minutes, but the syrup of sugar, lemon peel and water must be cooled completely before it is mixed with the beer – and the cold soup should be served well chilled. So count on around 3 hours in all, mainly chilling time.
Which beer works best?: The recipe specifies only 2 liters of beer. A mild, malty beer of the pale or dark type gives the best result, since bitterness is amplified by the sugar and lemon.
How are cinnamon and lemon used in the recipe?: The lemon peel is boiled with the syrup to give aroma, and cinnamon flavors it in the same way. Use a cinnamon stick in the syrup and strain it out before cooling, so the cold soup turns out clear.
What is the cold soup served with?: Cold beer soup was in 1914 a simple, cold soup for hot days, and was traditionally served with dry bread, rusks or small cookies in it.

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