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Orange Ice (glacé à l'orange)

Orange ice from Erken 1914: a sugar syrup of 750 g sugar and 1 l water, the peel of 4 oranges steeped in the hot syrup, then the juice of 8 oranges and 1 lemon added before freezing. About 8 servings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 511 (falt i det fri)

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About the dish

Orange ice from the ice chapter of Stor kokebok (1914). Erken draws out the aroma of the orange peel by placing it in the hot sugar syrup — a technique that gives a far more aromatic ice than juice alone.

How to make it

  1. 1

    Boil the syrup

    Boil the sugar and water into a clear syrup for about 15 minutes and skim well.

  2. 2

    Steep the peel

    Cut all the white from the orange peel. Cut the peel into small pieces and put it in the hot syrup. Let it sit until the syrup is cold, and strain it.

  3. 3

    Add the juice

    Squeeze the oranges and the lemon, add the juice to the syrup and strain everything directly into the ice-cream machine.

  4. 4

    Freeze

    Freeze until the ice is firm, or freeze in a mold in the freezer, stirring every half hour. Turn out just before serving.

Changes from the original

Measurements converted to modern units; freezing in an ice box has been replaced by an ice-cream machine or freezing in a mold with stirring.

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. 511) → 1949 (korrekturlest, s. 589)~66% av teksten endretfjernetlagt til
750 Appelsin-is. (Glace à l'orange.) 250 gr. sukker melis 1 l. vand skal del. vann skall av 4 og saft av 8 appelsiner 1 citron sitron. Sukker og vand vann kokes som ovenfor forklaret. Alt til en lake, avkjøles, alt hvitt skjæres fra appelsinskallet; appelsinskallet, dette skjæres op i smaa stykker småstykker og lægges legges i den varme lake, til laken er kold, siles. kolde lake i 3 timer. Den utpressede saft tilsættes, tilsettes, og alt siles direkte i frysemaskinen. Fryses (se side 504). Fryses. Til 8 å 10 personer.

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Frequently asked questions

Why should all the white be cut away from the orange peel?
The white membrane under the peel is bitter. Only the yellow outer peel should be used, cut into small pieces and placed in the hot sugar syrup to draw out the aroma.
How long does it take to make the orange ice?
Set aside about 5 hours in all. Most of it goes to letting the sugar syrup with the peel steep and become completely cold before the juice is added and the mixture is frozen in the freezing machine.
How much fruit do I need?
The peel of 4 oranges, the juice of 8 oranges and 1 lemon, together with 750 g sugar and 1 liter water. The recipe yields about 8 servings.
Why is the mixture strained before freezing?
The peel pieces, fruit flesh and seeds should be removed, so the ice becomes completely even and smooth. The mixture is therefore strained directly into the freezing machine.

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