Vinlegning og likører

Candied almonds from Erken 1914: 250 g almonds are cooked with 500 g powdered sugar and 1.5 dl water, stirring constantly, until the sugar caramelizes and the almonds turn glossy.

Cream caramels from Erken 1914 made of butter, confectioners' sugar, and infant flour (milk powder) cooked to light brown, flavored with vanilla sugar, poured out, and cut into squares.

Stuffed figs from Erken's Stor kokebok 1914: figs filled with chopped walnuts, cooked tender in water, seasoned with sugar and lemon juice and 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: the fruit is barely brought to a boil in a syrup of 5 dl water and 1 kg sugar, left for 2 days, then the syrup is reduced and poured back over four times in all, at 4-day intervals. The fruit is drained, rolled in coarse sugar and dried at 50–60 °C.

Candied red currants after Erken 1914: clusters of currants are dipped in a mixture of 1 dl cold water and 2 stiffly beaten egg whites, rolled in sugar, dried in the sun and arranged in a tall mound on a dish.

Erken's blueberry wine (1914) for a 50-liter cask: 50 l blueberries, 6 kg demerara sugar, 1 kg raisins, tannin, and tartaric acid. The berries are crushed, stand 2 days, and are pressed; the pomace is steeped with 10 l water. Blueberries ferment slowly, so the fermentation bung is set in late.

Erken's apple and plum wine (1914) for a 40-liter cask: 30 kg tart apples, 10–20 kg plums, 5–6 kg sugar, 1 kg raisins. The plums steep for 3 days in sugar water and are pressed several times; the juices are combined and fermented like apple wine.

Erken's apple wine (1914) for a 20-liter cask: 25 kg tart apples, 1 kg rowanberries (tannin), 2½ kg sugar, raisins, and up to 5 l water. Apples are crushed and steeped 2 days, the juice pressed, sugar dissolved in, fermented in the cask, and bottled in March.

Erken's apple wine as a dessert wine (1914), for a 40-liter cask: 40–45 kg tart apples, 6 l water, 6 kg demerara or rock sugar, 1 kg raisins. Same method as ordinary apple wine, but more fruit and sugar give a stronger, sweeter wine.

Erken's fruit wine for a 40-liter cask of raspberries, blueberries, black currants, red currants and bird cherries with 12 kg sugar: the berries are crushed, left 2 days, pressed, the sugar dissolved in the juice, the cask topped up with a second pressing of the pomace, and the wine ferments with a fermentation bung before bottling.

Cherry wine from fully ripe cooking cherries: the berries are crushed (not all the pits), pressed, steeped again with water, 3/4 l water per liter of juice and 200 g demerara sugar per liter of mixture (or 125 g per liter of pure juice without water), plus 3 g tartaric acid and 1 kg raisins/wine yeast per 40 l cask; ferments with a fermentation bung.

Erken's orange punch (1914): sugar cubes are rubbed against the peel of 2 oranges, 4 peeled oranges in slices are placed in a bowl with ½ kg sugar and 2 bottles of Rhine wine, chilled on ice for 5–6 hours, and 1 bottle of champagne or seltzer is added at serving. Pineapple may be used instead.

Queen's punch (dronningpunsj) from Erken 1914: lemon zest is rubbed off against 2 kg sugar, briefly boiled with 3 dl water and the juice of 6 lemons and 2 oranges, cooled and mixed with 2 bottles of white wine, 1 dl madeira and a vanilla pod. Chilled 3-4 hours before serving.

Erken's frozen lemonade (1914) for about 70 glasses: the juice of 25 lemons is mixed with 3 bottles of grave-, rhubarb- or gooseberry wine, water and sugar to taste, 1.5 kg of diced pineapple is added 4–5 hours before serving, and the mass is frozen in a freezing bucket in ice and coarse salt while it is scraped and stirred 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 of 1.5 l water and ½ kg sugar is boiled, skimmed, strained and cooled, then 2 bottles of white wine and the juice of 3 lemons are added. Served ice-cold; red wine makes red lemonade.

Erken's strawberry bowle from 1914: strawberries steep in a cooked sugar syrup for 5–6 hours, chilled Rhine wine is added, the mixture is strained, and it is topped up with champagne or seltzer at serving.

Essence liqueur: 1 liter water and 1200 g sugar are brought to a boil and strained; once cold, mix with 1 liter spirits, 45 g chartreuse essence and green coloring, and pour into bottles.

Curaçao I from Erken 1914: 1¼ kg sugar is boiled with 8 dl water, strained and cooled, then about 1.3 l spirits and an essence of neroli, rose, almond and bitter-orange oils, pepper tincture and 40 g bitter-orange tincture are added; colored with caramel color and aged at least 8 days.

Curaçao II from Erken 1914: a sugar syrup of 1 kg sugar and 1 l water is brought to a boil, strained and cooled, then 1 l spirits and 15 g of an essence blend with neroli oil, rose oil, bitter almond oil, capsicum and bitter-orange tinctures are added; colored with caramel color.

Bird cherry liqueur: crushed bird cherries and cherries are steeped in cognac for 2–3 weeks, the juice is strained and mixed with a cold syrup of 500 g sugar per liter of juice, then bottled.

Strawberry liqueur: 1 kg strawberries steeped in 1 bottle of fine spirits or rum for 8 days; the strained juice is blended with a cooled syrup of 500 g sugar and 2.5 dl water and bottled.

Cocoa Liqueur I from Erken 1914: cocoa is cooked in 6 dl water, mixed cold with spirits and vanilla, left 4-6 days, strained, and combined with cooled sugar syrup (1.5 kg sugar, 1 l water); matured 2-3 weeks in the bottle.

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 are boiled down in 2 l water, strained, and given a quick boil with 250 g sugar. Served cold as a refreshing summer drink.

Concentrated lemon cordial of sugar, citric acid, water, lemon oil, and caramel coloring; strained into bottles and diluted with 3 parts water. Erken, Stor kokebok 1914, p. 625.

Erken's lingonberry drink (1914): 6 kg crushed lingonberries with 50 g tartaric acid dissolved in 2 l water stand 3 days, are strained, and the juice is stirred cold with half its weight in ground sugar for 1–1½ hours before bottling. Diluted with 3 parts water for use.

Home-brewed beer with malt extract from Erken 1914: malt, water and hops are boiled 25 min and strained, clear sugar syrup and browned sugar are added, yeast is set in the lukewarm liquid, ferments covered for 2 days and is bottled.

Simple home-brewed beer from Erken's Stor kokebok 1914: 2 bottles of bock beer and 2 bottles of Bavarian beer are mixed with 18 l water, 400 g sugar and 50 g yeast, stand in a warm place for 1 day, are skimmed and bottled.

Juniper beer from Erken 1914: a decoction of juniper twigs, crushed juniper berries and hops in 14 l water, with boiled rock candy and browned sugar added, fermented with 50 g yeast for 2 days, bottled and stored in the cellar for 2–3 weeks.