INGREDIENTS

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 755
Calories From Fat: 162
Total Fat: 18.3g
Cholesterol: 411.2mg
Sodium: 1172.5mg
Potassium: 1685.9mg
Carbohydrates: 102.7g
Fiber: <1g
Sugar: 99.6g
Protein: 45.2g