How much sugar should I use?

Equal parts: 1 kg sugar to 1 kg berries.

How long should the marmalade cook?

Berries and sugar are put into the preserving kettle at the same time and simmered while stirring for about 3/4 hour (45 minutes).

Do I have to skim the marmalade?

Yes, it is skimmed before it is poured up into jars.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 587.

Raspberry Marmalade

Raspberry marmalade of 1 kg berries and 1 kg sugar put on together and simmered while stirring for about 45 minutes, skimmed and poured up.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 587 (falt i det fri)

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About the dish

A completely simple marmalade in which berries and sugar are put on at the same time and simmered to the right thickness. The recipe continues on the next page in the original.

How to make it

1
Put on to cook
Put the cleaned berries and the sugar into the preserving pot at the same time.
2
Simmer
Let the marmalade simmer while stirring for about 45 minutes.
3
Skim and fill
Skim the marmalade and pour it up into clean glasses or jars.

Changes from the original

The OCR's "3 A time" has been interpreted as ¾ hour. Quantities and method are otherwise unchanged.

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. 587) → 1949 (korrekturlest, s. 707)~21% av teksten endretfjernetlagt til

1 kg. bær 1 kg. sukker. De rensede bær og sukker ~~haves~~ has samtidig i syltekjelen, ~~smaakoker~~ trekker under omrøren i ca. 3/4 time. Skummes og ~~heldes~~ helles op.

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Frequently asked questions

How much sugar should I use?: Equal parts: 1 kg sugar to 1 kg berries.
How long should the marmalade cook?: Berries and sugar are put into the preserving kettle at the same time and simmered while stirring for about 3/4 hour (45 minutes).
Do I have to skim the marmalade?: Yes, it is skimmed before it is poured up into jars.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 587.

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