How much sugar should I use?

¾ kg sugar per liter of strained juice. The amount of sugar thus depends on how much juice you get, so measure the juice after straining.

How long should the juice boil?

Two rounds of ½ hour each: first the berries boil for ½ hour together with 2½ liters of water, then the strained juice boils with sugar for ½ hour over high heat. Count on about 1½ hours in total.

How is the juice stored?

Skim the juice well during boiling, lift it off the heat, and fill the bottles at once. The bottles are corked and sealed with wax, as was done in 1914 to keep the juice airtight and long-lasting.

How many servings does the recipe make?

The recipe is intended for about 20 servings, based on 8 liters of blueberries.

Blueberry Cordial

Name: Blueberry Cordial
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 8 l blueberries (cleaned); 2.5 l water; 750 g sugar (per liter of finished juice)

Classic blueberry cordial (saft, a Nordic fruit syrup) from Erken's Stor kokebok 1914: 8 l blueberries boiled ½ hour with 2.5 l water, the juice strained, boiled ½ hour with 750 g sugar per liter and bottled in hot bottles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 586 (falt i det fri)

Be the first to rate

About the dish

From the cordial chapter of Stor kokebok (1914). Blueberry cordial was the household's winter supply of vitamins and was bottled in bottles that were corked and sealed with wax.

How to make it

1
Boil the berries
Boil the blueberries with the water for ½ hour.
2
Strain the juice
Strain the juice through a jelly bag or cloth.
3
Measure and boil the juice
Measure the juice and count 750 g sugar per liter. Boil the juice with the sugar over high heat for ½ hour, skimming well.
4
Bottle it
Lift the pot off the heat and pour the juice into clean, hot bottles. Cork them tightly and seal the corks with wax.

Changes from the original

Modern measurements and spelling in the ingredient list; the amount of sugar is given as a ratio per liter of juice (750 g per liter). Waxing the corks can be replaced with clean, sterile bottles with a tight cork/screw cap.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 586) → 1949 (korrekturlest, s. 705)~40% av teksten endretfjernetlagt til

8 l. bær 2½ l. ~~vand~~ vann sukker. Bærene koker ½ ¾ time med ~~vandet,~~ vannet, saften siles. — Saften ~~maales,~~ måles, og til hver 1 l. saft ~~tages~~ tas ¾ kg. sukker; dette ~~sættes~~ settes over en ~~rask ild~~ sterk varme og koker ½ ¼ time; skummes godt, løftes av ~~ilden, fyldes paa~~ varmen, fylles på flasker, som korkes og lakkes.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much sugar should I use?: ¾ kg sugar per liter of strained juice. The amount of sugar thus depends on how much juice you get, so measure the juice after straining.
How long should the juice boil?: Two rounds of ½ hour each: first the berries boil for ½ hour together with 2½ liters of water, then the strained juice boils with sugar for ½ hour over high heat. Count on about 1½ hours in total.
How is the juice stored?: Skim the juice well during boiling, lift it off the heat, and fill the bottles at once. The bottles are corked and sealed with wax, as was done in 1914 to keep the juice airtight and long-lasting.
How many servings does the recipe make?: The recipe is intended for about 20 servings, based on 8 liters of blueberries.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!