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)
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.
Soak
Soak the well-washed apricots overnight in enough water that it stands well above the fruit. Add the sugar.
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.
Sieve
Press the mixture through a fine-mesh sieve.
Quantities are converted to grams. "Haarsil" is modernized to fine-mesh sieve, and the method is divided into steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mengder er omregnet til gram. «Haarsil» er modernisert til finmasket sil, og fremgangsmåten er delt i trinn.
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