A simple orange compote from Erken's Stor kokebok 1914: thin orange slices in a cooled sugar syrup of 100 g sugar and 1 dl water, chilled at least 1 hour.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 456 (falt i det fri)
A simple orange compote from the dessert chapter of "Stor kokebok." Citrus fruit was winter's luxury dessert, and Erken gives both a variant with boiled sugar syrup and a simpler one where the sugar is merely sprinkled between the slices.
Boil the sugar syrup
Boil the sugar and water into a clear syrup. Skim off the foam and let the syrup cool completely.
Clean the oranges
Peel the oranges and remove all the white. Cut them crosswise into thin slices and remove all the seeds.
Arrange
Place the orange slices in a glass bowl and pour the cooled sugar syrup over them.
Chill and serve
Let the compote stand cold (preferably on ice) for at least 1 hour before serving. Instead of a boiled syrup, you can sprinkle sugar between the orange slices.
Deciliters given in modern measures, quantities structured. The method is divided into steps, but the language of the recipe text itself is preserved in the transcription.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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