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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 579) → Modernised~70% of the text changedremovedadded
1½ l. 2,5 dl appelsinsaft skall av (nypresset). 2 appelsiner stk appelsinskall (kun det gule, uten hvitt). 375 gr. g sukker. Appelsinene vaskes, Vask appelsinene, skrell av skallet fjernes, og skjær bort alt hvitt skjæres vekk; hvitt. Skjær skallet skjæres i meget tynne strimler. Sukker, strimler.. La sukker, appelsinsaft og skall småtrekker ½ time; skummes. Siles småtrekke i et kvarter, og has skum av.. Sil sirupen og hell den på flasker, flasker når det den er koldt; korkes. kald. Kork godt.. Ganske lite av denne essens vil gi essensen gir en utmerket smak til sauser og kremer.

Note on Modernised

Mål er omregnet til moderne enheter. Fremgangsmåten er delt i nummererte trinn; språket i selve oppskriften er beholdt i transkripsjonen.

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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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