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Orange Compote

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)

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About the dish

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.

How to make it

  1. 1

    Boil the sugar syrup

    Boil the sugar and water into a clear syrup. Skim off the foam and let the syrup cool completely.

  2. 2

    Clean the oranges

    Peel the oranges and remove all the white. Cut them crosswise into thin slices and remove all the seeds.

  3. 3

    Arrange

    Place the orange slices in a glass bowl and pour the cooled sugar syrup over them.

  4. 4

    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.

Changes from the original

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.

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. 456)~85% of the text changedremovedadded
8 stk appelsiner. appelsiner 100 g sukker. gr. sukker 1 dl vann. Kok del. vand. Av sukker og vann til vand kokes en klar sirup. Skum av og avkjøl laken helt.. Skrell appelsinene og fjern sirup, avkjøles. Appelsinerne skrælles, alt det hvite. Skjær dem i tynne skiver på tvers hvitt fjernes, og ta bort appelsinerne skjæres tversover i tynde skiver, alle kjerner.. Legg appelsinskivene kjerner tages væk. Appelsinerne lægges i en glasskål og hell den avkjølte glasskaal, sukkerlaken over.. La kompotten stå kaldt (helst på is) i minst heldes over. Kompotten bør helst staa 1 time paa is, før servering. I stedet for kokt lake den serveres. Istedenfor at koke lake, kan du man strø sukker mellom appelsinskivene. mellem appelsinskiverne.

Note on Modernised

Desiliter oppgitt i moderne mål, mengder strukturert. Fremgangsmåten er delt i trinn, men språket i selve oppskriftsteksten er beholdt i transkripsjonen.

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Frequently asked questions

How much time does the orange compote need before serving?
It should stand cold (on ice) for about 1 hour before serving, so the total time comes to roughly 85 minutes including preparation and boiling the syrup.
What ingredients do I need?
8 oranges, 100 g sugar and 1 deciliter of water. The sugar and water are boiled into a clear syrup that is cooled before being poured over the oranges.
How should the oranges be prepared?
Peel them and remove all the white, cut them crosswise into thin slices and remove all the seeds. Place the slices in a glass bowl before the sugar syrup is poured over.
Is there a simpler variant without sugar syrup?
Yes, instead of boiling a syrup you can simply sprinkle sugar between the orange slices. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 456.

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