How do I get the orange flavor into the sugar?

Wash the oranges well and rub the sugar cubes/sugar against the peel, so the sugar absorbs the aromatic oil in the peel. Then boil the sugar together with the juice.

How long should the essence boil?

Only 3 minutes in an enameled pot. Skim off the foam, strain, fill into small jars and seal at once.

What are the ingredients and what is the essence used for?

1 kg oranges, 1 lemon and 250 g sugar. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 583, and the essence is used as a flavoring in tea.

Citric acid reacts with base metal and can give a metallic taste and discoloration. An enameled pot (or other acid-resistant material) preserves the fresh flavor and color.

Orange Essence for Tea

Orange essence for tea (Erken 1914): 250 g sugar is rubbed against the peel of 1 kg oranges, boiled for 3 minutes with orange and lemon juice in an enameled pot, strained and filled into small jars that are sealed at once.

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

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About the dish

A concentrate for flavoring tea, from the preserving chapter of Stor kokebok (1914). Erken recommends an enameled pot because acidic fruit reacts with unenameled metal.

How to make it

1
Rub off the zest
Rub the sugar against the peel of the well-washed oranges so the sugar absorbs the oil.
2
Squeeze the juice
Squeeze the juice from the oranges and the lemon.
3
Bring to a boil
Boil the sugar and juice in an enameled pot for 3 minutes. Skim off the foam and strain.
4
Fill the jars
Pour the essence into small jars and seal them tightly right away.

Changes from the original

Only linguistic modernization of the method; the quantities are unchanged. "Sealed over" is described as covering the jars tightly at once.

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. 583) → 1949 (korrekturlest, s. 702)~56% av teksten endretfjernetlagt til

1 ½ kg. appelsiner 1 ~~citron~~ sitron 250 gr. sukker. Mot skallet av de godt vaskede appelsiner avrives sukkeret. Sukkeret og den utpressede appelsin- og ~~citronsaft~~ sitronsaft kokes i emaljert gryte i 3 minutter. Skummes, siles, ~~haves paa smaa glas~~ has på små glass og overbindes straks. Saften siles igjen, måles, og til 1 l. saft tas 400 gr. sukker; dette settes over varmen og småkoker ¾ time. Has på flasker, som korkes og lakkes.

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Frequently asked questions

How do I get the orange flavor into the sugar?: Wash the oranges well and rub the sugar cubes/sugar against the peel, so the sugar absorbs the aromatic oil in the peel. Then boil the sugar together with the juice.
How long should the essence boil?: Only 3 minutes in an enameled pot. Skim off the foam, strain, fill into small jars and seal at once.
What are the ingredients and what is the essence used for?: 1 kg oranges, 1 lemon and 250 g sugar. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 583, and the essence is used as a flavoring in tea.
Why an enameled pot?: Citric acid reacts with base metal and can give a metallic taste and discoloration. An enameled pot (or other acid-resistant material) preserves the fresh flavor and color.

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