Lingonberries are boiled tender in water, sweetened with crystallose and served with cream; the book gives the nutritional content for invalid food. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 805.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 805 (falt i det fri)
The book gives the dish's nutritional content (231 calories), typical of the invalid-cookery chapter.
Cook the berries
Put the cleaned lingonberries into the boiling water. Take off the heat when the berries are well tender.
Sweeten
Sweeten to taste with sweetener (the original uses crystallose).
Serve
Serve with the cream.
"Del." is read as dl and "krystallose" as sweetener. The cream's use (serving) is interpreted from the ingredient list.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
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