Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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. 1

    Rub off the zest

    Rub the sugar against the peel of the well-washed oranges so the sugar absorbs the oil.

  2. 2

    Squeeze the juice

    Squeeze the juice from the oranges and the lemon.

  3. 3

    Bring to a boil

    Boil the sugar and juice in an enameled pot for 3 minutes. Skim off the foam and strain.

  4. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 583)~78% of the text changedremovedadded
1 kg kg. appelsiner (godt vaskede). 1 stk sitron. citron 250 g gr. sukker. Riv sukkeret mot Mot skallet på av de godt vaskede appelsinene så sukkeret trekker til seg oljen.. Press saften av appelsinene appelsiner avrives sukkeret. Sukkeret og sitronen.. Kok sukkeret den utpressede appelsin- og saften citronsaft kokes i en emaljert gryte i 3 minutter. Skum av og sil.. Hell essensen på små glass Skummes, siles, haves paa smaa glas og dekk dem tett med en gang. overbindes straks.

Note on Modernised

Kun språklig modernisering av fremgangsmåten; mengdene er uendret. «Overbindes» er beskrevet som å dekke glassene tett straks.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!