The liquid left over after cheesemaking.

What does it mean to blanch raisins?

Put them on in a little cold water and bring them just to the boil.

Whey soup

A soup of whey thickened with flour and milk and flavoured with cinnamon, lemon, sugar and raisins. From Erken's Stor kokebok (1949), p. 83.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 83 (falt i det fri)

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Whey is the liquid left over when milk has been separated for cheese; the soup makes use of it instead of throwing it away.

1
Blanch the raisins
Put the raisins on in a little cold water and bring just to the boil.
2
Thicken
Stir the flour into the milk. Whisk the mixture into the boiling whey and simmer for 5 minutes.
3
Add the rest
Add the cinnamon, lemon slices, sugar to taste and the blanched raisins.

Quantities are unchanged. Whole cinnamon has no quantity in the original.

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What is whey?: The liquid left over after cheesemaking.
What does it mean to blanch raisins?: Put them on in a little cold water and bring them just to the boil.

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