4 c Buttermilk
2 Eggs
4 tb Sugar
1 ts Vanilla extract
Juice of 1 lemon 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.