A cold fruit soup of rhubarb boiled tender in water, strained and flavoured with sugar, lemon juice and home-made wine. From Erken's Stor kokebok (1949), p. 79.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 79 (falt i det fri)
The book suggests lemon slices in the soup and calls them excellent.
Cook the rhubarb
Boil the cut-up rhubarb in the water until tender.
Strain
Pour the rhubarb into a sieve.
Chill and season
When the liquid is cold, add the sugar, lemon juice and wine.
Serve
Serve with slices of lemon in the soup, if you like.
Quantities are unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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