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Orange Essence (Sirop d'Orange)

Orange essence (sirop d'orange) from Erken 1914: 2.5 dl orange juice, the peel of 2 oranges in thin strips and 375 g sugar simmer for a quarter of an hour, are skimmed, strained and bottled cold. Used in small amounts for sauces and creams.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 502 (falt i det fri)

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About the dish

Orange syrup from the dessert chapter of Stor kokebok (1914). The essence was bottled and used as a ready-made flavoring in sauces and creams — a practical way to preserve the orange aroma in season.

How to make it

  1. 1

    Peel the oranges

    Wash the oranges, peel off the zest and cut away all the pith. Cut the peel into very thin strips.

  2. 2

    Simmer the syrup

    Let the sugar, orange juice and peel simmer gently for a quarter of an hour, and skim off the foam.

  3. 3

    Strain and bottle

    Strain the syrup and pour it into bottles when it is cold. Cork them well.

  4. 4

    Use

    Just a little of this essence gives an excellent flavor to sauces and creams.

Changes from the original

Measurements have been converted to modern units. The method has been divided into numbered steps; the language of the recipe itself is kept as in the transcription.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 502) → 1949 (korrekturlest, s. 702)~93% av teksten endretfjernetlagt til
¼ 1 l. appelsinsaft skal av 2 appelsiner 375 vann 1 kg. sukker 30 gr. sukker. Appelsinerne vaskes, skallet fjernes, og alt hvitt skjæres væk, sitronsyre. Vannet og skallet skjæres i meget tynde strimler. Sukker, appelsinsaft sukkeret kokes, skummes og skal smaatrækker ¼ time; skummes. Siles siles, og haves paa flasker, naar når det er koldt; korkes. Ganske litet av koldt, tilsettes sitronsyren, opløst i ½ del. varmt vann. Til denne essens vil gi en udmerket smak til sauser kolde blanding tilsettes 3 del. appelsinessens, hvortil benyttes skall av appelsiner, som først er vasket, derefter fraskåret alt det hvite samt skåret i ganske fine strimler. Disse fylles på flasker og kremer. overhelles konjakk (eller til nød eddik), så meget at den står godt over; står i 2 måneder.

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Frequently asked questions

How long should the essence simmer?
The sugar, orange juice and peel should simmer for about 15 minutes, skimming along the way. Total time with preparation is around 45 minutes.
What ingredients do I need?
¼ liter orange juice, the peel of 2 oranges and 375 g sugar.
How is the orange peel prepared?
The oranges are washed, the peel is cut off, all the white is cut away, and the peel is cut into very thin strips.
How is the essence stored and used?
Strained, poured into bottles when completely cold, and corked. Just a little gives good orange flavor to sauces and creams. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 502.

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