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H. Schønberg ErkenArkivet
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Rå saft

3 recipes · Syltning

3 rå saft recipes from the “Big Cookbook,” in the syltning category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Raspberry juice

    Raspberry juice from Erken's Big Cookbook (1949): crushed berries steeped 2 days with water and tartaric acid, strained, mixed with benzoate and sugar, bottled.

  • Cloudberry juice

    Cloudberry juice from Erken's Big Cookbook (1949): crushed cloudberries steeped in water with tartaric acid, strained and mixed with sugar and benzoate, bottled.

  • Raw fruit juice

    Raw fruit juice from Erken's Big Cookbook (1949): berries and sugar layered in a crock for a month, strained, mixed with benzoate and bottled.