Cordials

Orange essence from Erken (1914): orange peel steeped for 2 months in cognac or vinegar, then mixed into a cold sugar syrup with citric acid.

Orange essence for tea from Erken (1914): sugar rubbed on orange peel and boiled briefly with orange and lemon juice, strained and filled into small jars.

Orange cordial from Erken (1914): sugar rubbed on orange zest and boiled with water, mixed with orange juice and citric acid, strained and bottled.

Barberry cordial from Erken's Big Cookbook (1914): berries boiled with water, strained and rested 8 days, then simmered with sugar and bottled.

Blackberry cordial from Erken (1914): juice wrung from crushed blackberries and left overnight, then boiled 10 minutes with sugar and bottled.

Blueberry cordial from Erken (1914): blueberries boiled with water, the juice strained and boiled ½ hour with sugar, then bottled in hot bottles.

Raspberry cordial I from Erken's Big Cookbook (1914): pressed juice fermented 8 days, drawn off the sediment, cooked briefly with sugar and bottled warm.

Raspberry cordial II from Erken (1914): cold-drawn juice from crushed berries layered with sugar in a straining cloth, sterilized in bottles at 67–70 °C.

Raspberry cordial III from Erken's Big Cookbook (1914): the juice is first sterilized at 70 °C, cooked 5 minutes with sugar and sterilized again at 90 °C.

Raspberry cordial IV from Erken (1914): berries boiled with a little water and strained, the juice boiled ½ hour with sugar, then bottled and sealed.

Apple juice from Erken's Big Cookbook (1914): apple slices cooked in little water, the juice strained and boiled with sugar, then bottled hot and sealed.

Sugar-free apple juice from Erken (1914): apples cooked in little water, the juice strained and boiled 20 minutes, bottled with corks and cooled slowly.

Household cordial from Erken's Big Cookbook (1914): leftover berry pulp steeped a week in water with citric acid, strained, boiled with sugar, bottled.

Strawberry cordial from Erken (1914) in two variants: strained juice boiled with sugar, or berries and sugar steeped two days and heat-treated at 70–80 °C.

Cherry syrup I from Erken's Big Cookbook (1914): crushed cherries boiled with water, the juice strained and boiled with sugar, then bottled hot and sealed.

Cherry syrup II from Erken's Big Cookbook (1914): raw cherries crushed and pressed through a bag, the juice boiled 10 minutes with brown sugar and bottled.

Sour, unsweetened cherry syrup from Erken's Big Cookbook (1914): cherries boiled with water, strained into bottles and sterilized in a pot lined with hay.

Rosehip cordial from Erken's Big Cookbook (1914): rosehips cooked soft in water, the juice wrung out and cooked with sugar, then bottled hot and sealed.

Raw blueberry juice from Erken's Big Cookbook (1949): crushed blueberries with cold water and tartaric acid, strained after two days and sweetened.

Rhubarb cordial from Erken 1914: 5 kg stalks boiled down, the juice strained and boiled 10 minutes with 250 g sugar per liter, then bottled hot.

Sweet red currant cordial I from Erken 1914: berries crushed and left 4 days, pressed, boiled 3 minutes with ½–¾ kg sugar per liter and bottled warm.

Sweet red currant cordial II from Erken 1914: berries boiled with a little water, strained and clarified overnight, boiled ½ hour with sugar, bottled warm.

Unsweetened tart red currant juice from Erken 1914: berries juiced in a water bath, strained, bottled and sterilized. Keeps for several years.

Rowanberry juice from Erken's Big Cookbook (1949): berries steeped in boiling water, the juice reboiled over them three times, then boiled with sugar.

Fruit syrup from Erken's Big Cookbook (1914): five methods for making cordial, with fermentation, sterilized bottles and boiling down with sugar.

Fruit juice extract from Erken's Big Cookbook (1949): berries and sugar steamed in a steam juicer for ¾ hour, with sugar amounts for nine fruits.

Lemon essence from Erken (1914): lemon peel steeped 3 weeks in cognac, strained and mixed with sugar syrup and citric acid; used as flavoring in baking.

Lemon syrup for tea from Erken's Big Cookbook (1914): sugar steeped with lemon zest, boiled with strained lemon juice, rested overnight and bottled.

A blended cordial of 1 part blackcurrants and 3 parts redcurrants boiled with water, strained, and cooked like ordinary cordial with about ½ kg sugar per liter.

Erken's black currant cordial (1914): black currants boiled with water and strained, the juice boiled ½ hour with 375 g sugar per liter and bottled hot.

Erken's gooseberry cordial (1914): 6 l berries boiled down, the juice strained and boiled 10 minutes with 0.5 kg sugar per liter, bottled hot and sealed.

Cranberry cordial from Erken 1914: 2 l cranberries boiled down with water, the juice strained and boiled 15 minutes with ¾ kg sugar per liter and bottled.

A mixed cordial of 1 l bird cherries and 2 l lingonberries cooked with 2 l water, strained and cooked like ordinary cordial with 375 g sugar per liter.

Sweet lingonberry cordial from Erken 1914: berries cooked with water and strained, the juice cooked 10 minutes with sugar and vanilla, then bottled.

Unsweetened lingonberry cordial: 2 l berries well cooked out with 2 l water, strained and bottled hot in bottles that are corked and sealed with wax.