Koldskål
Koldskål or Kærnemælkskoldskål (buttermilk cold bowl ) is a specialty of Danish cuisine . It is a cold milk bowl made of buttermilk , eggs and sugar. A variant with a lemon flavor is widespread. In the Koldskål, the typical Danish biscuit pastries Kammerjunker , but sometimes also crumbled rusks ( Tvebak ) or roasted oat flakes ( Havregryn ) with nuts are sprinkled in the classic way . Fruits can also be added.
Ready-made Koldskål has been available in stores since 1979. The market leader is Arla .
Koldskål is practically only consumed in summer, but then it is very popular. In 2007, during a particularly hot summer, 1.2 million liters were produced in one week alone. Just three weeks later, production dropped to below half that amount.
origin
Until the end of the 19th century, home-brewed beer was used instead of buttermilk as the basis for the cold bowl. The first recipes for a buttermilk cold bowl were published in the Danish cookbooks by E. Constantin from 1902.
Individual evidence
- ↑ Lovende start på koldskålssæsonen (Promising start into the Koldskål season) ( page no longer available , search in web archives ) Info: The link was automatically marked as broken. Please check the link according to the instructions and then remove this notice. (May 12, 2009) (Danish) (accessed July 2, 2012)
- ^ Bettina Buhl: Historien om danskernes mad i 15,000 år , Gl. Estrup 2010, p. 46. ISBN 87-89429-28-1
- ↑ E. Constantin, Husholdnings- og Kogebog (Household and Cookbook), 1902 (10th edition 1927), (Danish).
- ↑ Hvorfor hedder det Kammerjunkere? (Why is it called Kammerjunker?) (Danish, accessed July 14, 2012).
literature
- Buttermilk and lemon cold bowl with biscotti (Kærnemælkskoldskål), in: Trina Hahnemann: The Scandinavian Kitchen: Original Recipes from Midsummer Land , Verlag Christian, Munich 2008, ISBN 978-3884729090
