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Flavorings

6 recipes · Dessert

6 flavorings recipes from the “Big Cookbook,” in the dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Orange Essence (Sirop d'Orange)

    Orange essence (sirop d'orange) from Erken 1914: orange juice, peel and sugar simmered, strained and bottled cold. Used in small amounts in sauces.

  • Orange Sugar

    Orange sugar from Erken's Big Cookbook (1914), made like lemon sugar: orange zest rubbed off with sugar cubes, dried in the oven and ground with sugar.

  • Cinnamon Sugar

    Cinnamon sugar from Erken's Big Cookbook (1914), made like vanilla sugar: a dried cinnamon stick pounded with sugar and sifted twice.

  • Lemon Essence (Cognac au Citron)

    Lemon essence from Erken 1914: thin lemon peel steeped 24 hours in cognac, mixed with sugar syrup. Used to flavor creams, sauces and puddings.

  • Lemon Sugar

    Lemon sugar from Erken's Big Cookbook (1914): lemon zest rubbed off with sugar cubes, dried in the oven and ground with white sugar. Stored in closed jars.

  • Vanilla Sugar

    Vanilla sugar from Erken's Big Cookbook (1914): a dried vanilla bean pounded with sugar and sifted twice. Stored dry in sealed jars.