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Milk (Low in Milk Sugar)

Milk substitute for diabetics: cream is mixed with 3–4 times as much water, left cold 12 hours, the cream is skimmed off (the milk sugar is now in the water); 4 tbsp of the cream is mixed with 2.5 dl cold water and a little salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 671 (falt i det fri)

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About the dish

A "milk" for diabetics, where the milk sugar is washed out of the cream by mixing it with water and skimming off the cream after half a day in the cold.

How to make it

  1. 1

    Dilute the cream

    Mix thick, skimmed cream with 3–4 times as much water.

  2. 2

    Let stand cold

    Let the mixture stand cold for 12 hours, so that the milk sugar passes into the water.

  3. 3

    Skim off

    Skim off the cream; it is now almost entirely free of milk sugar.

  4. 4

    Mix the drink

    Mix 4 tablespoons of the skimmed cream with 2.5 dl cold water, add a little salt and serve.

Changes from the original

Measurements converted to modern units (tablespoons, deciliters). The method has been kept unchanged.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 671) → Modernisert~85% av teksten endretfjernetlagt til
Tyk, 2 dl tykk fløte (avskummet). 7 dl kaldt vann (3–4 ganger fløtens mengde, til utvasking). 4 ss av den avskummede fløten. 2,5 dl kaldt vann (til utblanding). salt (litt). Bland tykk, avskummet fløte blandes med 3 à 4 3–4 ganger saa meget vand, staar koldt så mye vann.. La blandingen stå kaldt i 12 timer. Fløten skummes av og timer, slik at melkesukkeret går over i vannet.. Skum fløten av; den er nu omtrent nå nesten helt fri for melkesukkeret, som findes i vandet. melkesukker.. Bland 4 spiseskefulde spiseskjeer av denne den avskummede fløte blandes fløten med 2 1/2 del. koldt vand, tilsættes 2,5 dl kaldt vann, tilsett litt salt og serveres. server.

Note til Modernisert

Mål omregnet til moderne enheter (spiseskjeer, desiliter). Fremgangsmåten er beholdt uendret.

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Frequently asked questions

Why must the mixture stand cold for 12 hours?
The cream is mixed with 3–4 times as much water and left cold for 12 hours so that the milk sugar passes into the water. Then the cream is skimmed off, and it is almost entirely free of milk sugar.
How is the drink mixed for serving?
4 tablespoons of the skimmed cream are mixed with 2 1/2 deciliters cold water, a little salt is added and it is served.
What is the purpose of this recipe?
It belongs to "Care of the Sick and Food for the Sick" in Henriette Schønberg Erken's Stor kokebok (1914, p. 671), and provides a milk drink low in milk sugar for the sick who cannot tolerate ordinary milk.

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