Why is the sugar rubbed against the zest?

The sugar draws out the aromatic oils from the orange and lemon zest, so the ice gets a stronger citrus flavor. The peel must be well washed first.

When should the juice be added?

The sugar syrup is boiled for 10 minutes with the water (¾ l), and the squeezed juice of 2 lemons and 12 oranges is added only once the sugar water has cooled somewhat. That preserves the freshness of the citrus flavor.

How long does the ice take?

Allow about 5 hours in total, including boiling, cooling and freezing. The recipe is intended for 8 servings and comes from Henriette Schønberg Erken's Stor kokebok (1914), p. 513.

Orange and Lemon Sorbet

Name: Orange and Lemon Sorbet
Prep time: 25 min
Cook time: 4 h 35 min
Total time: 5 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2 pcs lemons (juice and zest); 12 pcs oranges (juice and a little zest); 7.5 dl water; 400 g sugar (the amount is missing in the original; adjust to taste)

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 513 (falt i det fri)

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About the dish

A simple citrus sorbet from the ice chapter of Stor kokebok (1914). The technique of rubbing sugar cubes against the washed peel — to draw out the aromatic oils — was standard in older confectionery and gives a deeper citrus flavor than grated zest.

How to make it

Changes from the original

The amount of sugar is missing from the printed ingredient list and has been estimated at about 400 g based on the recipe's quantity of liquid. The amount of water has been interpreted as ¾ liter. Rubbing with sugar cubes has been replaced with the alternative of finely grated zest for the modern kitchen, and freezing is described for machine and freezer.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 513) → 1949 (korrekturlest, s. 592)~49% av teksten endretfjernetlagt til

½ kg. melis 2 ~~citroner~~ sitroner 12 appelsiner ¾ ½ l. ~~vand sukker.~~ vann. Litt av sukkeret gnides mot det renvaskede appelsin- og ~~citronskal.~~ sitronskall. Sukkeret koker med ~~vandet~~ vannet 10 minutter; den utpressede saft av ~~citronerne~~ sitronene og ~~appelsinerne haves~~ appelsinene has i, ~~naar sukkervandet~~ når sukkervannet er noget ~~avkjølet.~~ avkjølt. Fryses.

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Frequently asked questions

Why is the sugar rubbed against the zest?: The sugar draws out the aromatic oils from the orange and lemon zest, so the ice gets a stronger citrus flavor. The peel must be well washed first.
When should the juice be added?: The sugar syrup is boiled for 10 minutes with the water (¾ l), and the squeezed juice of 2 lemons and 12 oranges is added only once the sugar water has cooled somewhat. That preserves the freshness of the citrus flavor.
How long does the ice take?: Allow about 5 hours in total, including boiling, cooling and freezing. The recipe is intended for 8 servings and comes from Henriette Schønberg Erken's Stor kokebok (1914), p. 513.

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