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Apricot Marmalade

Apricot marmalade from Erken's Stor kokebok (1914): 500 g dried apricots are soaked overnight with 300 g sugar, cooked tender until the liquid has boiled down and pressed through a sieve. Used as filling/coating on dessert cakes such as the Lucca cake.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 516 (falt i det fri)

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About the dish

This marmalade of dried apricots belongs to the Lucca cake and is used as filling and coating on dessert cakes. The hand sieve (hair sieve) can today be replaced with a fine-mesh sieve or an immersion blender.

How to make it

  1. 1

    Soak

    Soak the well-washed apricots overnight in enough water that it stands well above the fruit. Add the sugar.

  2. 2

    Cook

    Cook the apricots in the same water until they are completely tender and the water has nearly boiled down. Stir often so it does not scorch.

  3. 3

    Sieve

    Press the mixture through a fine-mesh sieve.

Changes from the original

Quantities are converted to grams. "Haarsil" is modernized to fine-mesh sieve, and the method is divided into steps.

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. 516) → 1949 (korrekturlest, s. 596)~48% av teksten endretfjernetlagt til
½ 1/2 kg. aprikoser 300 gr. sukker. sukker De godt vaskede aprikoser lægges legges natten over i bløt i saa så meget vand, vann, at dette staar står godt over aprikoserne, aprikosene, sukkeret haves has i. Kokes Koker i samme vand, vann til aprikoserne aprikosene er ganske møre og vandet vannet omtrent indkokt; maa innkokt; må røres i. Presses gjennem haarsil. hårsil.

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Frequently asked questions

Why must the apricots soak overnight?
The recipe uses dried apricots, which must be soaked overnight in enough water that it stands well above the fruit. The sugar is added to the soaking water, and everything is cooked in the same water.
How much sugar should I use?
300 grams of sugar to ½ kg apricots.
When is the marmalade done?
When the apricots are quite tender and the water has nearly boiled down. Stir during cooking so it does not burn, and finally press it through a hair sieve (fine sieve).
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 516, among creams, fillings and icings for desserts and cakes.

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