Saft

Orange essence (Erken 1914): strips of orange peel are steeped for 2 months in cognac or vinegar; 3 dl of this essence is mixed into a cold sugar syrup of 1 l water, 1 kg sugar and 30 g citric acid.

Orange essence for tea (Erken 1914): 250 g sugar is rubbed against the peel of 1 kg oranges, boiled for 3 minutes with orange and lemon juice in an enameled pot, strained and filled into small jars that are sealed at once.

Orange cordial (Erken 1914): sugar rubbed against the zest of 4 oranges, boiled 5 minutes with 1 liter of water, cooled and mixed with orange juice and 25 g citric acid; stands 2 days before straining and bottling.

Barberry cordial from Erken (1914): 1 kg of berries is brought to a boil with 7.5 dl water, steeped 15 minutes, strained, and left to stand 8 days. The juice is strained again and simmered 15 minutes with 400 g sugar per liter before bottling.

Blackberry cordial from Erken (1914): the juice is wrung from crushed blackberries and left overnight, then boiled 10 minutes with 250 g sugar per liter of juice and bottled.

Classic blueberry cordial from Erken's Stor kokebok 1914: 8 l blueberries boiled ½ hour with 2.5 l water, the juice strained, boiled ½ hour with 750 g sugar per liter and bottled in hot bottles.

Raspberry cordial I from Erken 1914: pressed raspberry juice ferments for 8 days with 50 g sugar per liter, the clear juice is drawn off the sediment, cooked 3 minutes with 250 g sugar per liter and bottled in warm bottles.

Cold-drawn raspberry cordial where crushed berries are layered with sugar in a straining cloth; the juice drains off without pressing and is sterilized in bottles at 67–70 °C for 25–30 minutes.

Raspberry cordial where the juice is first sterilized at 70 °C, poured off the sediment, cooked 5 minutes with 750 g sugar per kg juice and sterilized again at 90 °C for 10 minutes.

Simple raspberry cordial: the berries are brought to a boil with a little water, strained, and the juice is boiled ½ hour with 500 g sugar per liter before being bottled and sealed.

Apple juice (Erken 1914): apple slices cooked slowly in minimal water until fully cooked down, the juice strained and boiled 15 minutes with 350 g sugar per liter, then filled hot into bottles that are corked and sealed.

Sugar-free apple juice from Erken's Stor kokebok 1914: apples cooked down in minimal water, the juice strained and boiled 20 minutes, poured into bottles that are corked, boiled 3 minutes, and cooled slowly in 35-degree water.

Household cordial from Erken 1914: berry pulp left over from juicing is placed in water with citric acid for a week, strained, and the juice is boiled for 20 minutes with ½ kg sugar per liter before being bottled hot.

Strawberry cordial from Erken 1914 in two variants: juice strained through a flannel cloth is boiled 10 minutes with 375 g sugar per liter, or berries and sugar (1 kg / ¾ kg plus 2 g citric acid) steep for two days, are strained, and the juice is heat-treated at 70–80 °C for half an hour.

Cherry Syrup I from Erken's Stor kokebok (1914): crushed cherries are boiled with water, the juice is strained and boiled 10–15 minutes with 375 g sugar per liter, then bottled hot, corked, and sealed with wax.

Cherry Syrup II (Erken 1914): raw cherries are crushed and the juice is pressed through a straining bag, boiled 10 minutes with 300 g sugar per liter of juice, skimmed, and bottled.

Sour (unsweetened) cherry syrup (Erken 1914): 1 kg crushed cherries are boiled 15 minutes with 1 liter of water, strained into dry bottles that are corked, tied over, and sterilized 5 minutes in a pot lined with hay; sealed with plaster the next day.

Rosehip cordial from Erken's Stor kokebok 1914: rosehips are cooked soft in water for about 1 hour, the juice is wrung out in a cloth and cooked 15 minutes with 375 g sugar per liter of juice, then bottled hot in bottles that are corked and sealed with wax.

Rhubarb cordial: 5 kg cut stalks are boiled down with 2.5 dl water, the juice strained and measured; 250 g sugar per liter, the sugar dissolved before boiling, boiled 10 minutes, skimmed and bottled hot.

Sweet red currant cordial in which the berries are crushed and left for 4 days before pressing; ½–¾ kg sugar per liter of juice is dissolved in the cold juice, boiled 3 minutes, and bottled warm in clean bottles.

Sweet red currant cordial no. II: the berries are brought to a boil with ¼ l water per liter of berries, the juice is strained and clarifies overnight, then boiled ½ hour with ½ kg sugar per liter and bottled warm.

Unsweetened tart red currant juice: the berries are juiced in a jar in a water bath, the juice is strained through a flannel bag, bottled, and sterilized in a water bath until beads form in the bottleneck; keeps for several years.

Erken's five methods for making fruit syrup: 1) fermenting crushed berries 3–5 days or the juice with 75 g sugar per liter for a week, then drawing off, sugar and boiling; 2) strained juice bottled and sterilized at 70 °C for ½ hour, later sugar and boiling down or 90 °C for 10 min; 3) sour syrup with 4 days' fermentation

Erken's lemon essence from 1914: lemon peel steeps 3 weeks in cognac, is strained and mixed with sugar syrup and dissolved citric acid; bottled and used as flavoring in baked goods.

Erken's lemon syrup for tea: sugar steeped with grated lemon zest, boiled 5 minutes with strained lemon juice, rested until the next day, briefly re-boiled and bottled in small bottles.

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): 1 kg black currants boiled with 1.5 l water, strained, and the juice boiled ½ hour with 375 g sugar per liter before being bottled hot.

Erken's gooseberry cordial (1914): 6 l berries are boiled down in 1 l water, the juice is strained and boiled 10 minutes with 0.5 kg sugar per liter, then bottled hot in bottles that are corked and sealed with wax.

Cranberry cordial: 2 l cranberries is boiled down with 1 l water, the juice is strained and measured, ¾ kg sugar per liter of juice, boiled for 15 minutes, skimmed and bottled in corked and sealed bottles.

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: 2 l berries cooked with 1 l water, strained, and the juice cooked 10 minutes with 375 g sugar per liter plus ¼ vanilla bean before bottling in warm bottles.

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.