Why does the recipe take so long when it's just boiling a syrup?

The boiling itself goes quickly. The time goes to cooling: the syrup of sugar, lemon zest, and water must become completely cold before it is blended with the wine, and the koldskål should sit in the cold before serving. Figure on about 3 hours in all.

Can I use both red and white wine?

Yes, the original from Henriette Schønberg Erken's "Stor kokebok" (1914) calls for 1½ bottles of red or white wine. The choice only determines the color and character of the koldskål.

How much sugar and water should there be?

200 grams of sugar and ¾ liter of water, boiled together with lemon zest into a syrup. The syrup is cooled and then blended into the wine.

Why is the wine blended in only after cooling?

Because a hot syrup would boil off the alcohol and the freshness of the wine. By cooling the syrup first, the koldskål keeps its wine flavor and is served well chilled.

Wine Koldskål (cold wine soup)

Wine koldskål (a Nordic cold sweet soup) from Erken 1914: a syrup of 200 g sugar, lemon zest, and ¾ l water is cooled and blended with 1½ bottles of red or white wine. Served ice-cold.

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

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About the dish

A simple, festive cold wine soup, listed among the soups in the 1914 edition. Such cold soups were set on ice and served with small macaroons or rusks.

How to make it

1
Boil the syrup
Boil the sugar, lemon zest, and water together into a syrup.
2
Cool it down
Strain the syrup and let it become completely cold.
3
Mix
Stir the syrup into the wine.
4
Serve
Set the bowl on ice and serve well chilled, preferably with macaroons on the side.

Changes from the original

Bottles have been converted to liters (1 bottle ≈ 0.75 l), and the other measures modernized. The method has been 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)~40% av teksten endretfjernetlagt til

1½ 1 1/2 fl. rød eller hvit vin ¾ 1 1/4 l. ~~vand citronskal~~ vann sitronskall 200 gr. sukker. Sukker, ~~citronskal~~ sitronskall og ~~vand~~ vann kokes til en sirup, som avkjøles og blandes i vinen.

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Frequently asked questions

Why does the recipe take so long when it's just boiling a syrup?: The boiling itself goes quickly. The time goes to cooling: the syrup of sugar, lemon zest, and water must become completely cold before it is blended with the wine, and the koldskål should sit in the cold before serving. Figure on about 3 hours in all.
Can I use both red and white wine?: Yes, the original from Henriette Schønberg Erken's "Stor kokebok" (1914) calls for 1½ bottles of red or white wine. The choice only determines the color and character of the koldskål.
How much sugar and water should there be?: 200 grams of sugar and ¾ liter of water, boiled together with lemon zest into a syrup. The syrup is cooled and then blended into the wine.
Why is the wine blended in only after cooling?: Because a hot syrup would boil off the alcohol and the freshness of the wine. By cooling the syrup first, the koldskål keeps its wine flavor and is served well chilled.

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