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Syltetøy og marmelade

4 recipes · Grønnsaker, hermetiske

4 syltetøy og marmelade recipes from the “Big Cookbook,” in the grønnsaker, hermetiske category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Apple Butter

    Apple butter from Erken 1914: 1 kg peeled apples cooked completely down with 2 dl water and seasoned with sugar.

  • Pumpkin butter

    Pumpkin butter from Erken's Stor kokebok 1914: leftover pumpkin flesh is boiled tender, weighed and boiled further with half as much sugar for half an hour, seasoned with lemon or whole ginger.

  • Carrot Butter (Carrot Preserve)

    Carrot butter from Erken 1914: 1.5 kg of carrots and lemon peel in julienne are cooked tender, then cooked on in 2.5 dl of the cooking water with 750 g sugar and lemon juice until the preserve sets.

  • Rhubarb Butter

    Rhubarb butter from Erken 1914: 1 kg rhubarb stalks are cooked down with 750 g sugar, 1 tsp ground ginger, and the juice of 1 lemon for about 2 hours into a marmalade.