What is cold cordial soup?

A simple, cold drink from Schønberg Erken's Stor kokebok (1914, p. 659), made from 1/4 liter of sweet cordial mixed with 3/4 liter of water and thin slices of half a lemon. It was considered suitable food and drink for the sick.

The original says the cold soup is chilled on ice. Today you can chill it in the refrigerator or add ice cubes just before serving – allow about half an hour.

Can I adjust the strength?

Yes. The ratio is 1 part sweet cordial to 3 parts water, so you can use more or less water depending on how sweet the cordial is. The lemon slices add freshness and should be put in while the drink chills.

Cold Cordial Soup

Erken's cold cordial soup for the sick: 1/4 l sweet cordial mixed with 3/4 l water, with thin lemon slices added and well chilled on ice.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 659 (falt i det fri)

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About the dish

Cold cordial soup was given to feverish patients who needed plenty of cool drink. The recipe appears in the chapter on food for the sick in Stor kokebok (1914).

How to make it

1
Mix cordial and water
Mix the cordial and the water in a bowl or jug.
2
Add lemon
Cut the lemon into fine slices and put them into the cold soup.
3
Chill
Chill the cold soup well on ice or in the refrigerator before serving.

Changes from the original

The quantities are interpreted from indistinct OCR (1/4 l cordial, 3/4 l water, 1/2 lemon). Chilling "on ice" is modernized to the refrigerator or ice water.

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. 659) → 1949 (korrekturlest, s. 793)~58% av teksten endretfjernetlagt til

~~1/4~~ 1 l. søt saft ~~3/4~~ ca. ¼ l. ~~vand 1/2 citron.~~ vann ¼ sitron. Saft og ~~vand~~ vann blandes, ~~citronen~~ sitronen skjæres i fine skiver og ~~lægges~~ legges i. ~~Koldskaalen~~ Koldskålen avkjøles ~~paa~~ på is.

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Frequently asked questions

What is cold cordial soup?: A simple, cold drink from Schønberg Erken's Stor kokebok (1914, p. 659), made from 1/4 liter of sweet cordial mixed with 3/4 liter of water and thin slices of half a lemon. It was considered suitable food and drink for the sick.
How is it chilled?: The original says the cold soup is chilled on ice. Today you can chill it in the refrigerator or add ice cubes just before serving – allow about half an hour.
Can I adjust the strength?: Yes. The ratio is 1 part sweet cordial to 3 parts water, so you can use more or less water depending on how sweet the cordial is. The lemon slices add freshness and should be put in while the drink chills.

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