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Orange Essence

Orange essence (Erken 1914): strips of orange peel are steeped for 2 months in cognac or vinegar; 3 dl of this essence is mixed into a cold sugar syrup of 1 l water, 1 kg sugar and 30 g citric acid.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 583 (falt i det fri)

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About the dish

From the preserving chapter of Stor kokebok (1914). The essence itself — orange peel steeped in cognac or vinegar for two months — was made in advance and used to flavor sugar syrup, drinks and desserts.

How to make it

  1. 1

    Make the essence

    Wash the oranges, cut away all the white of the peel and cut the peel into quite fine strips. Put the strips into bottles and pour cognac (or vinegar) over so it stands well above them. Let stand for 2 months.

  2. 2

    Boil the sugar syrup

    Boil the water and sugar, skim off the foam and strain the syrup.

  3. 3

    Add the citric acid

    When the syrup is cold, add the citric acid dissolved in 0.5 dl hot water.

  4. 4

    Mix in the essence

    Add 3 dl orange essence to the cold mixture and pour into bottles.

Changes from the original

"Del." interpreted as deciliters. The amount of orange peel and cognac is not given in the original and is therefore left without a measure. The steps have been modernized in language.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 583) → Modernisert~89% av teksten endretfjernetlagt til
1 1. vand l vann. 1 kg. sukker kg sukker. 30 gr. citronsyre. Vandet og sukkeret kokes, skummes og siles, og naar det er koldt, tilsættes citronsyren, opløst g sitronsyre (løst i 1/2 del. 0,5 dl varmt vand. Til denne kolde blanding tilsættes vann). 3 del. appelsinessens, hvortil benyttes skal av appelsiner, som først er vasket, derefter fraskaaret dl appelsinessens (se trinn 1). appelsinskall (vasket, alt det hvite samt skaaret skåret bort, skåret i fine strimler). konjakk eller eddik (nok til å dekke skallene godt). Vask appelsinene, skjær bort alt det hvite av skallet og skjær skallet i ganske fine strimler. Disse fyldes paa Fyll strimlene på flasker og overheldes konjak hell over konjakk (eller eddik), saa meget, at den staar eddik) så det står godt over; staar over. La stå i 2 maaneder. måneder.. Kok vann og sukker, skum av og sil laken.. Når laken er kald, tilsettes sitronsyren løst i 0,5 dl varmt vann.. Tilsett 3 dl appelsinessens til den kalde blandingen og hell på flasker.

Note til Modernisert

«Del.» tolket som desiliter. Mengde appelsinskall og konjakk er ikke oppgitt i originalen og står derfor uten mål. Trinnene er modernisert språklig.

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Frequently asked questions

What is the orange essence actually made of?
The essence itself is made from orange peel: the peels are washed, all the white is cut away, and the peel is cut into very fine strips. The strips are put into bottles and covered well with cognac (or vinegar). This must stand for 2 months before use.
How is the finished drink mixed?
Boil 1 liter water with 1 kg sugar, skim and strain. When the sugar syrup is cold, add 30 g citric acid dissolved in 1/2 deciliter hot water. To this cold mixture, add 3 parts orange essence.
Why must the sugar syrup be cold before the citric acid is added?
The recipe is clear that both the citric acid and the essence are added to a cold mixture. Heat would drive off the volatile aromatic compounds from the orange peel and weaken the flavor.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 583, in the chapter on preserving and juice.

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