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H. Schønberg ErkenArkivet
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Sukret frukt

2 recipes · Syltning

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

  • Orange Peel, Glazed

    Erken's 1914 recipe for glazed orange peel: peel slivers simmered in a sugar syrup of 250 g sugar and 2 dl water, dried briefly in the oven and dusted with sugar; used as a candied-peel substitute and cake decoration.

  • Apple Paste

    Apple paste (Erken 1914): 2 kg unpeeled apples are cooked with 5 dl water, passed through a sieve, cooked at least 1 hour with 375 g sugar per liter of purée, poured 1 cm thick onto moistened platters, dried 4–5 days, cut into pieces, dried a further 14 days, sugared, and stored in tins.