Apple juice from Erken & Steen 1900: 1 kg sliced apples are cooked down with 1 l water, the juice strained and boiled with ½ kg sugar per kilo of juice for 10 min, filled hot into bottles that are corked and waxed.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 296 (falt i det fri)
Fra «Kogebog for skole og hjem» av Henriette Schønberg Erken og Caroline Steen (1900), falt i det fri. En enkel, søt eplesaft kokt av epleskiver og sukker.
Cook down the apples
Wash the apples and cut them into slices. Boil them slowly with the water until they are completely cooked down.
Strain and measure the juice
Strain off the juice and measure/weigh the amount.
Boil with sugar
Take ½ kg sugar per kilo of juice and boil the juice for 10 minutes.
Fill into bottles
Fill the hot juice into bottles, cork and seal with wax.
Mengder oppgitt metrisk slik de står; sukker presisert til 500 g (½ kg) per kilo saft. «Æblesaft» modernisert til «eplesaft». Priser ikke oppgitt. Historisk lukkemetode beholdt i transkripsjonen.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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