Winemaking and liqueurs

Candied almonds from Erken (1914): almonds cooked with powdered sugar and a little water, stirring, until the sugar caramelizes and turns glossy.

Cream caramels from Erken (1914): butter, confectioners' sugar and infant flour (milk powder) cooked to light brown, vanilla-flavored and cut into squares.

Stuffed figs from Erken (1914): figs filled with chopped walnuts, cooked tender, seasoned with sugar and lemon juice, served with whipped cream.

Stuffed dates: dates are rinsed and pitted, filled with a strip of marzipan that is half visible, and rolled in granulated sugar.

Candied fruit after Erken (1914): fruit steeped in a sugar syrup that is reduced and poured back four times, then rolled in coarse sugar and dried.

Candied red currants after Erken (1914): clusters dipped in whipped egg white, rolled in sugar, dried in the sun and arranged in a tall mound on a dish.

Erken's blueberry wine (1914), 50-liter cask: blueberries, demerara sugar, raisins, tannin and tartaric acid; crushed, pressed, slow to ferment.

Erken's apple and plum wine (1914) for a 40-liter cask: tart apples, plums, sugar and raisins; plums steep in sugar water and the juices ferment together.

Erken's apple wine (1914), 20-liter cask: tart apples, rowanberries, sugar and raisins; juice pressed, fermented in the cask and bottled in March.

Erken's dessert apple wine (1914), 40-liter cask: tart apples, demerara or rock sugar and raisins give a stronger, sweeter wine than ordinary apple wine.

Erken's fruit wine, 40-liter cask: raspberries, blueberries, black currants, red currants and bird cherries with 12 kg sugar, fermented before bottling.

Cherry wine from ripe cooking cherries after Erken: crushed, pressed, re-steeped in water, with demerara sugar, tartaric acid and raisins, then fermented.

Erken's orange punch (1914): orange slices and sugar in a bowl with Rhine wine, chilled on ice for 5–6 hours and topped with champagne or seltzer.

Queen's punch from Erken 1914: lemon zest rubbed into sugar, briefly boiled with citrus juice, cooled and mixed with white wine, madeira and vanilla.

Erken's frozen lemonade (1914) for about 70 glasses: lemon juice, wine, sugar and pineapple frozen in ice and coarse salt to a thick slush.

Non-alcoholic fruit punch of boiled sugar syrup mixed with strawberry juice, orange juice and lemon juice. Erken, Stor kokebok 1914, p. 625.

White lemonade from Erken 1914: a sugar syrup boiled and cooled, then white wine and lemon juice added. Served ice-cold; red wine makes red lemonade.

Erken's strawberry bowle (1914): strawberries steeped 5–6 hours in cooked syrup, chilled Rhine wine added, strained, topped with champagne or seltzer.

Chartreuse liqueur from Erken 1914: a cooled sugar syrup mixed with 1 liter of spirits, chartreuse essence and green coloring, then poured into bottles.

Curaçao I from Erken 1914: a syrup of 1¼ kg sugar mixed with about 1.3 l spirits and an essence of oils and tinctures; colored with caramel, aged 8 days.

Curaçao II from Erken 1914: a syrup of 1 kg sugar and 1 l water mixed with 1 l spirits and an essence of oils and tinctures, colored with caramel.

Bird cherry liqueur from Erken 1914: crushed bird cherries and cherries steeped in cognac for 2–3 weeks, strained, mixed with cold sugar syrup and bottled.

Strawberry liqueur from Erken 1914: 1 kg strawberries steeped 8 days in fine spirits or rum; the strained juice is blended with cooled syrup and bottled.

Cocoa liqueur I from Erken 1914: cocoa cooked, mixed cold with spirits and vanilla, left 4–6 days, combined with sugar syrup and matured 2–3 weeks.

Champagne cocktail: a sugar lump soaked in angostura, a lemon slice and ice in a glass filled three quarters with cold champagne. From Erken (1949).

Liqueur cocktail of cognac or whisky with pineapple juice, maraschino, angostura and champagne, garnished with strawberries and lemon peel. From Erken (1949).

Norwegian "mjød": caramelised sugar, lemon, lager and yeast left overnight, strained and bottled, served cold. From Erken's Big Cookbook (1949).

Queen cocktail with orange juice, French and Italian vermouth, gin and yellow chartreuse, shaken with ice and served with a cherry. From Erken (1949).

Rainbow cocktail: gin and orange bitters shaken with ice, filled half way into the glasses and carefully topped with port. From Erken (1949).

Lemon cocktail with a sugar lump, angostura, orange juice and lemonade or soda water over ice, a light drink from Erken's Big Cookbook (1949).

Lemon squash from Erken 1914: 600 g sugar boiled clear with 3¾ dl water, strained, cooled, and mixed with 3¾ dl lemon juice.

Erken's rhubarb drink (1914): 1 kg peeled rhubarb stalks boiled in 2 l water, strained and boiled briefly with 250 g sugar. Served cold in summer.

Lemon drink from Erken's Big Cookbook (1914), p. 625: a concentrated cordial of sugar, citric acid, lemon oil and caramel, diluted with 3 parts water.

Erken's lingonberry drink (1914): crushed lingonberries and tartaric acid stand 3 days, the juice is strained, stirred cold with sugar and bottled.

Home-brewed beer with malt extract from Erken 1914: malt, water and hops boiled and strained, sugar added, fermented 2 days and bottled.

Simple home-brewed beer from Erken's Big Cookbook (1914): bock and Bavarian beer mixed with water, sugar and yeast, left warm for 1 day and bottled.

Juniper beer from Erken 1914: juniper twigs, berries and hops decocted with rock candy and browned sugar, fermented 2 days, bottled and stored 2–3 weeks.

Manhattan cocktail from Erken's Big Cookbook (1949): whisky, Italian vermouth, angostura, curaçao and orange bitters, shaken with ice, with an olive.

Martini cocktail from Erken's Stor kokebok (1949): gin and Italian vermouth with angostura, lemon peel and maraschino, shaken with ice just before serving.

Star cocktail from Erken's Stor kokebok (1949): maraschino, angostura, cognac and orange bitters, with lemon and sugar on the rim of the glass.

Bird cherry wine from Erken's Stor kokebok (1949): 6 kg bird cherries, 5 kg sugar and 6 l boiling water for a 20-litre cask, fermented with pure-culture yeast.

Dandelion wine from Erken's Stor kokebok (1949): 1 kg dandelion flowers, 5 l boiling water and 1½ kg rock sugar for 10 l of wine, cleared with gelatine.

Bishop from Erken's Stor kokebok (1949): sugar syrup boiled for ¾ hour, cooled and mixed with a bottle of red wine and two tablespoons of bishop essence.