Preserving
57 recipes
Historic "American preserving" from Erken and Caroline Steen's cookbook (1900): whole berries in bottles in sugar syrup, heat-treated in a water bath. With a food-safety note.
Historic orange marmalade from Erken and Caroline Steen's cookbook (1900) with thin slices, soaking and long boiling. Verbatim transcription and modernized recipe.
Historic two-in-one recipe from Erken and Caroline Steen's cookbook (1900): bottled cordial and spiced jam of blueberries and gooseberries. Verbatim and modernized.
Historic blueberry cordial from Erken and Caroline Steen's cookbook (1900): berries are boiled down and the juice is cooked with sugar. Verbatim transcription and modernized recipe.
Historic blueberry jam from Erken and Caroline Steen's cookbook (1900) with 1:1 berries and sugar. Verbatim transcription and modernized recipe 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.
Historic mixed jam of lingonberries, apples, pears and plums with vanilla and candied peel, from Erken and Caroline Steen's cookbook (1900). Verbatim and modernized.
Make raspberry vinegar following Henriette Schønberg Erken and Caroline Steen's recipe from 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 and boiled with sugar syrup for bottling.
Clear raspberry jam after Henriette Schønberg Erken and Caroline Steen (1900): sugar syrup boiled clear, berries cooked gently and filled into jars.
Historical apple jelly from Erken & Steen's cookbook (1900). Tart, unpeeled apples are boiled tender, the juice strained and boiled with sugar and vanilla into a clear, reddish 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 is spread thin, dried over several weeks and sugared into a firm, sweet apple confection.
Historic apple juice from Erken & Steen's cookbook (1900). Apple slices are cooked down with water, the juice strained and boiled with sugar before being bottled hot.
Thrifty fruit cordial after Schønberg Erken and Caroline Steen (1900): leftovers of various berries steeped in water, strained and boiled with sugar for bottling.
Historic recipe for spirit preserve (rumtopf) from Erken & Caroline Steen's "Cookbook for School and Home" (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 recipe for whole redcurrants preserved for dessert from 1900. Only 180 g sugar per half-kilo of berries, quickly boiled and filled into small jars. Metric measurements and steps.
Historic recipe for whole preserved raspberries from Erken and Caroline Steen's cookbook (1900). A gentle method that keeps the berries whole. Verbatim and modernized.
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 are placed in a jar and covered with cold juice boiled from the smallest berries with a little sugar.
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 simple recipe for cooked cloudberries from 1900: 250 g sugar per liter of berries, simmered slowly for a quarter of an hour. With metric measurements and a safe-preserving caveat.
Erken and Steen's recipe for pears in lingonberry sauce from 1900. Whole pears cooked tender in tart, sweetened lingonberry juice. With metric measures and a step-by-step method.
Erken and Steen's recipe for pears with ginger from 1900. Unripe pears cooked slowly in ginger syrup for three hours. With metric measures and a step-by-step method.
Erken and Steen's recipe for clear pear jam from 1900. Equal parts pears and sugar, saturated in sugar syrup over three days. Metric measures and a step-by-step method.
Erken and Steen's recipe for plums in vinegar from 1900. Whole plums in a sweet-and-sour vinegar brine with cinnamon and cloves. Metric measures and a step-by-step method.
Erken and Steen's recipe for rhubarb cordial from 1900. Rhubarb stalks cooked out in a little water, 250 g sugar per liter of juice. With metric measurements and step-by-step method.
Erken and Steen's recipe for clear redcurrant jelly from 1900, flavoured with raspberry juice and vanilla. 1 kg sugar per litre of juice. With metric measures and a step-by-step method.
Historic recipe for redcurrant jam with vanilla from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Gentle cooking preserves whole berries.
Historic recipe for blackcurrant jelly from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Blackcurrants are cooked down, strained and boiled into jelly with sugar.
Historic recipe for blackcurrant juice from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Blackcurrants are cooked down, strained and boiled with sugar into juice.
Historic recipe for blackcurrant jam from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Whole blackcurrants in reduced juice with little sugar.
Historic recipe for sweet redcurrant juice from Erken & Caroline Steen's "Cookbook for School and Home" (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 recipe for gooseberry jelly with vanilla from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Gooseberries are cooked down and boiled into jelly.
Historic recipe for gooseberry juice from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Gooseberries are cooked down, strained and boiled with sugar into juice.
Historic recipe for clear gooseberry syrup from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Equal parts juice and sugar make a keeping syrup.
Historic recipe for gooseberry jam with cognac from Erken & Caroline Steen's "Cookbook for School and Home" (1900). Whole berries in reduced juice with a splash of cognac.
Erken and Steen's recipe for sour, unsweetened redcurrant juice from 1900. 6 litres of redcurrants boiled down with 1 litre of water and bottled hot. With metric measures and a step-by-step method.
Historic recipe for unsweetened tart redcurrant juice from Erken & Caroline Steen's "Cookbook for School and Home" (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.
Historic recipe for preserved blueberries for porridge from Erken and Caroline Steen's cookbook (1900), sweet-and-sour preserved with vinegar. Verbatim transcription and modernized.
Preserved whole strawberries after Schønberg Erken and Caroline Steen (1900): berries sugared overnight, cooked with cognac and put into jars.
Erken and Steen's recipe for preserved sweet cherries from 1900. Stemmed cherries steeped in sugar syrup over several days. With modern metric measures and method.
Historic recipe for candied orange peel from Erken and Caroline Steen's cookbook (1900). Soaking, pre-boiling and syruping step by step. Verbatim and modernized.
Historic lingonberry jelly from Erken & Steen's cookbook (1900). Lingonberries are boiled and strained, and the juice is stirred cold with sugar and vanilla until it sets.
Historic lingonberry compote from Erken & Steen's cookbook (1900). Lingonberries are quickly brought to a boil with water and sugar and simmered for a quarter of an hour before being filled into jars.
Historic sweet lingonberry juice from Erken & Steen's cookbook (1900). Lingonberries are cooked down, the juice strained and boiled with sugar and vanilla before being bottled hot.
Historic unsweetened lingonberry juice from Erken & Steen's cookbook (1900). Lingonberries are cooked down with water, the juice strained and filled hot into bottles that are corked and waxed.
Historic lingonberry jam from Erken & Steen's cookbook (1900). Lingonberries are layered with sugar and vanilla, extended with peeled apples and boiled until the apples are tender.
Historic method from Erken & Steen's cookbook (1900): raw lingonberries are placed in jars and covered with cold lingonberry juice. The berries themselves are not cooked.