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H. Schønberg ErkenArkivet
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Rå syltning

3 recipes · Syltning

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

  • Raspberries, raw-stirred

    Raspberries from Erken's Big Cookbook (1949): cleaned, crushed berries stirred with sugar and benzoate, filled into jars and sealed with paraffin, for desserts.

  • Whole berries in syrup

    Whole berries in syrup from Erken's Big Cookbook (1949): cloudberries, raspberries or strawberries in jars with a sugar brine containing benzoate, stored in a cellar.

  • Redcurrants and raspberries, raw-stirred

    Redcurrants and raspberries from Erken's Big Cookbook (1949): equal parts crushed berries stirred with benzoate and optional sugar, filled into jars.