Preserving
57 recipes
"American preserving" from Erken and Caroline Steen's cookbook (1900): whole berries bottled in sugar syrup, heat-treated in a water bath. Safety note.
Orange marmalade from Erken and Caroline Steen's cookbook (1900) with thin slices, soaking and long boiling. Verbatim transcription and modernised recipe.
Two recipes from Erken and Caroline Steen's cookbook (1900): bottled cordial and spiced jam of blueberries and gooseberries. Verbatim and modernised.
Blueberry cordial from Erken and Caroline Steen's cookbook (1900): berries are boiled down and the juice cooked with sugar. Verbatim and modernised.
Blueberry jam from Erken and Caroline Steen's cookbook (1900) with 1:1 berries and sugar. Verbatim transcription and modernised, with a food-safety note.
Historical mixed fruit compote of apples, pears and plums from Erken and Caroline Steen's cookbook (1900). Verbatim transcription and modernised recipe.
Mixed jam of lingonberries, apples, pears and plums with vanilla and candied peel, from Erken and Caroline Steen's cookbook (1900). Modernised.
Raspberry vinegar after Henriette Schønberg Erken and Caroline Steen (1900): berries steeped in vinegar, strained and boiled with sugar for bottling.
Historic raspberry cordial from Henriette Schønberg Erken and Caroline Steen (1900): berries boiled with water, strained and boiled with sugar for bottling.
Tart raspberry cordial with vinegar after Schønberg Erken and Caroline Steen (1900): berries steeped in vinegar, strained, boiled with sugar for bottling.
Clear raspberry jam after Henriette Schønberg Erken and Caroline Steen (1900): sugar syrup boiled clear, berries cooked gently and filled into jars.
Apple jelly from Erken & Steen's cookbook (1900): tart, unpeeled apples boiled tender, the juice strained and boiled with sugar into a clear jelly.
Historic apple marmalade from Erken & Steen's cookbook (1900). The apple pulp from apple jelly is passed and boiled with sugar and lemon into a dense marmalade.
Historic apple pasta from Erken & Steen's cookbook (1900): thick apple purée spread thin, dried over weeks and sugared into a firm, sweet confection.
Historic apple juice from Erken & Steen's cookbook (1900): apple slices cooked down with water, the juice strained and boiled with sugar, then bottled hot.
Thrifty fruit cordial after Schønberg Erken and Caroline Steen (1900): leftover berries steeped in water, strained and boiled with sugar for bottling.
Historic spirit preserve (rumtopf) from Erken & Steen's cookbook (1900). Fruit layered in spirits and sugar, matured until Christmas.
Erken and Steen's recipe for green plums preserved in cognac from 1900. A multi-day method with sugar syrup and rum sealing. Metric measurements and method.
Erken and Steen's 1900 recipe for whole redcurrants preserved for dessert: 180 g sugar per half-kilo of berries, quickly boiled and jarred.
Whole preserved raspberries from Erken and Caroline Steen's cookbook (1900). A gentle method that keeps the berries whole. Verbatim and modernised.
Erken and Steen's method for preserving raw cloudberries in sugar, sealed with tallow. From 1900. With metric measures and a caveat on safe preserving today.
Historic method from Erken & Steen's cookbook (1900): fine whole lingonberries in a jar, covered with cold juice boiled from the smallest berries.
Canned strawberry compote after Schønberg Erken and Caroline Steen (1900): strawberries in sugar syrup, filled into jars and heat-treated in a water bath.
Dry storage of whole cherries in bottles after Schønberg Erken and Caroline Steen (1900): blemish-free berries sealed airtight for later use.
Canned cherry compote after Schønberg Erken and Caroline Steen (1900): fresh berries in sugar syrup, sealed and heat-treated in a water bath.
Historic cherry cordial after Schønberg Erken and Caroline Steen (1900): berries crushed and boiled down, strained and boiled with sugar for bottling.
Rich cherry jam after Schønberg Erken and Caroline Steen (1900): berries in syrup cooked over two days, with scalded kernels for almond aroma.
Erken and Steen's 1900 recipe for cooked cloudberries: 250 g sugar per litre of berries, simmered slowly for a quarter of an hour. Metric measures.
Erken and Steen's 1900 recipe for pears in lingonberry sauce: whole pears cooked tender in tart, sweetened lingonberry juice. Metric measures and steps.
Erken and Steen's 1900 recipe for pears with ginger: unripe pears cooked slowly for three hours in ginger syrup, with metric measures and steps.
Erken and Steen's 1900 recipe for clear pear jam: equal parts pears and sugar, saturated in sugar syrup over three days. Metric measures and steps.
Erken and Steen's 1900 recipe for plums in vinegar: whole plums in a sweet-and-sour vinegar brine with cinnamon and cloves. Metric measures and steps.
Erken and Steen's 1900 recipe for rhubarb cordial: stalks cooked out in a little water, 250 g sugar per litre of juice. Metric measures and steps.
Erken and Steen's 1900 recipe for clear redcurrant jelly with raspberry juice and vanilla, using 1 kg sugar per litre of juice. Metric measures.
Historic recipe for redcurrant jam with vanilla from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Gentle cooking preserves whole berries.
Historic blackcurrant jelly from Erken & Steen's cookbook (1900). Blackcurrants are cooked down, strained and boiled into jelly with sugar.
Historic blackcurrant juice from Erken & Steen's cookbook (1900). Blackcurrants are cooked down, strained and boiled with sugar into juice.
Historic blackcurrant jam from Erken & Steen's cookbook (1900). Whole blackcurrants in reduced juice with little sugar, from Erken and Steen.
Historic sweet redcurrant juice from Erken & Steen's cookbook (1900). Redcurrants are drawn, strained and boiled with sugar into a clear juice.
Historic recipe for whole preserved gooseberries in bottles from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Heat-preserved without sugar.
Historic gooseberry jelly with vanilla from Erken & Steen's cookbook (1900). Gooseberries are cooked down and boiled into jelly.
Historic gooseberry juice from Erken & Steen's cookbook (1900). Gooseberries are cooked down, strained and boiled with sugar into juice.
Historic clear gooseberry syrup from Erken & Steen's cookbook (1900): equal parts gooseberry juice and sugar boiled into a syrup that keeps.
Historic gooseberry jam with cognac from Erken & Steen's cookbook (1900). Whole berries in reduced juice with a splash of cognac.
Erken and Steen's 1900 recipe for sour, unsweetened redcurrant juice: 6 litres of berries boiled with 1 litre of water and bottled hot.
Historic unsweetened tart redcurrant juice from Erken & Steen's cookbook (1900). Redcurrants are boiled, strained and heat-preserved in bottles.
Spiced sour cherries after Schønberg Erken and Caroline Steen (1900): berries with sugar, vinegar, cloves and cinnamon – an accompaniment to meat and game.
Preserved blueberries for porridge from Erken and Caroline Steen's cookbook (1900), sweet-and-sour with vinegar. Verbatim transcription and modernised.
Preserved whole strawberries after Schønberg Erken and Caroline Steen (1900): berries sugared overnight, cooked with cognac and put into jars.
Erken and Steen's 1900 recipe for preserved sweet cherries: stemmed cherries steeped in sugar syrup over several days, with modern metric measures.
Candied orange peel from Erken and Caroline Steen's cookbook (1900). Soaking, pre-boiling and syruping step by step. Verbatim and modernised.
Lingonberry jelly from Erken & Steen's cookbook (1900): boiled and strained lingonberries, juice stirred cold with sugar and vanilla until it sets.
Lingonberry compote from Erken & Steen's cookbook (1900): berries brought quickly to a boil with water and sugar, simmered a quarter of an hour.
Historic sweet lingonberry juice from Erken & Steen's cookbook (1900): cooked down, strained, boiled with sugar and vanilla and bottled hot.
Historic unsweetened lingonberry juice from Erken & Steen's cookbook (1900): cooked with water, strained and filled hot into corked, waxed bottles.
Historic lingonberry jam from Erken & Steen's cookbook (1900): berries layered with sugar and vanilla, extended with peeled apples and boiled until tender.
Historic method from Erken & Steen's cookbook (1900): raw lingonberries placed in jars and covered with cold lingonberry juice. The berries are not cooked.