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Orange Cordial

Orange cordial (a sweetened orange syrup) from Erken 1914: sugar rubbed against the zest of 4 oranges, boiled 5 minutes with 1 liter of water, cooled and mixed with orange juice and 25 g citric acid; stands 2 days before straining and bottling.

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

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About the dish

A cordial recipe from the preserving chapter of "Stor kokebok" (1914). Citric acid was used both for tartness and as a preservative in homemade cordials.

How to make it

  1. 1

    Rub off the zest

    Wash the oranges well and rub off the outermost zest against the sugar cubes/sugar.

  2. 2

    Boil the sugar syrup

    Add the water and boil the mixture for 5 minutes.

  3. 3

    Mix in juice and acid

    When the syrup is cold, mix in the juice of the oranges together with the citric acid dissolved in 0.5 dl water.

  4. 4

    Let stand and bottle

    Let the cordial stand for 2 days before it is strained and poured into bottles.

Changes from the original

"Del." interpreted as deciliter and "1 l." as 1 liter. The steps are written in modern language; the quantities are unchanged.

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)~84% of the text changedremovedadded
4 stk appelsiner (godt vaskede). 1,5 kg sukker. 1 1/2 kg. sukker 25 g sitronsyre (løst i 0,5 dl vann). gr. citronsyre 1 l vann. Vask appelsinene godt og riv 1. vand. Skallene av det ytterste skallet mot sukkerbitene/sukkeret.. Tilsett vannet og kok blandingen de vaskede appelsiner avrives med sukkeret, tilsættes vandet, koker i 5 minutter.. Når laken minutter, og naar det er kald, blandes koldt, iblandes saften av appelsinene inn sammen med sitronsyren løst appelsinerne og citronsyren, opløst i 0,5 dl vann.. La saften stå 1/2 del. vand. Maa staa i 2 døgn før døgn, inden den siles og helles på heldes paa flasker.

Note on Modernised

«Del.» tolket som desiliter og «1 l.» som 1 liter. Trinnene er skrevet i moderne språk; mengdene er uendret.

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Frequently asked questions

Why should the cordial stand for two days before it is strained?
The two days let the flavor from the orange zest, juice and citric acid steep well through the sugar syrup. Only after this time is the cordial strained and poured into bottles – which is why the total time is nearly two days plus a little working time.
What is meant by the zest being "rubbed off with the sugar"?
You rub the sugar cubes/sugar against the zest of the washed oranges so the sugar draws in the aromatic oil in the zest. Then the water is added, and the mixture is boiled for 5 minutes.
When should the orange juice and citric acid be added?
Only when the sugar syrup is completely cold. Then you mix in the juice of the four oranges and 25 g citric acid dissolved in half a deciliter of water – this preserves the freshness of the citrus juice.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 583, in the chapter on preserving and cordials.

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