Ingredients
4 cup buttermilk
2 eggs
4 tbsp sugar
1 tsp vanilla extract
1 juice of 1 lemon
Directions
Grabbed a little Danish cookbook at a sale this weekend. After going
through it I've decided that the Danes could give the Japanese a run
for their money as far as strange and wonderful edibles go. They
depend heavily on fish and even have a version of sushi that I'll go
into in some detail later in the packet. There is also a hitherto
unsuspected connection between Danish food and Mexican food. It's
really interesting to see how all these dishes from various countries
inter-link.
I ran across this early on in the Danish book and it raised my
eyebrows enough to keep me going...
Beat the eggs, sugar, lemon juice and vanilla together in the bowl
the soup is to be served in. Beat the buttermilk and fold in a
little at a time.
If you want to make something out of this dish, top the bowl with a
cup of whipped cream. Small cakes of oat meal, fried in butter and
sugar, pressed into moistened eggs cups and turned onto a plate, are
served with this dish.
It can also be served after the main course with whipped cream,
meringue and sweetened fruit.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son,
Copenhagen, 1957.
Posted by Stephen Ceideberg; March 9 1993.
Servings: 1 servings
Cold Buttermilk Soup (Kaernemaelkskoldskall) Recipe brought to you by Recipe Ideas
Categories: Beverages; Meat; Soup
The History of Recipes
Historians have found proof that recipes existed far back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, early records were just simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find a couple of recipe books published in the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that appears on menues today, but rather descriptions of the types of meals prepared by the chefs of the nobility of that period. During the succeeding few hundred years, the powerful and wealthy houses competed to serve the most extravagent banquests, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes just like those on this site. |
We hope you enjoy this Cold Buttermilk Soup (Kaernemaelkskoldskall) recipe.
