Smakstilsetning

Orange essence (sirop d'orange) from Erken 1914: 2.5 dl orange juice, the peel of 2 oranges in thin strips and 375 g sugar simmer for a quarter of an hour, are skimmed, strained and bottled cold. Used in small amounts for sauces and creams.

Orange sugar from Erken 1914, made like lemon sugar: the zest of 2 oranges is rubbed off with sugar cubes, scraped off, dried in the oven and ground with 125 g sugar.

Cinnamon sugar from Erken 1914, made like vanilla sugar: an approximately 15 cm cinnamon stick is dried a little, pounded with 60 g sugar and sifted; the rest is pounded with 30 g sugar and sifted again.

Lemon essence from Erken 1914: thin lemon peel steeps 24 hours in cognac, is strained, and mixed with cooled sugar syrup (30 g sugar, ½ dl water). Used one dessert spoon at a time to flavor creams, sauces, and puddings.

Lemon sugar from Erken 1914: the zest of 2 washed lemons is rubbed off with sugar cubes, scraped off, dried in the oven on paper and ground together with 125 g white sugar. Stored in closed jars.

Vanilla sugar from Erken 1914: a vanilla bean is cut small, dried at room temperature (not in the oven), pounded with 60 g sugar, and sifted; the remainder is pounded with 30 g sugar and sifted again. Stored dry in sealed jars.