On page 155 of Hanna Winsnes’ cook book:
The beer is mixed with water according to taste; normal home-brew beer can be used undiluted. For each pot of mix take two egg yokes and one half pægel (1.2dl) of full fat cream, or three egg yokes without cream. Beat well. When the beer is boiling and has been mixed cooked with sugar (to taste), take the pot off the heat, and pour in the eggs while beating vigorously, to form a froth.
The dish does not keep but must be eaten immediately.
Dice fine rye bread and brown it in butter; when it has been well mixed with the butter sprinkle a little powdered sugar (icing sugar) over, keep stirring, like when you are roasting coffee. This is eaten with the beer porridge, and can be made before the beer is started.