Simple raspberry cordial: the berries are brought to a boil with a little water, strained, and the juice is boiled ½ hour with 500 g sugar per liter before being bottled and sealed.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 587 (falt i det fri)
The simplest of Erken's raspberry cordials: the berries are brought to a boil with a little water, and the juice is strained and boiled down with sugar. Sealing the cork with wax was a common method of preservation before canning jars became widespread.
Boil the berries
Put the berries and water over the heat and bring to a boil while stirring.
Strain
Strain the juice and let it stand until the next day.
Boil with sugar
Measure the juice and allow 500 g sugar per liter. Set over high heat, stir well, and boil ½ hour. Skim thoroughly.
Fill bottles
Pour the juice into bottles, cork them, and seal with wax.
The OCR's «Vi kg.» has been read as ½ kg sugar per liter of juice, and «V* l.» as ¼ l water. The quantity of berries has been set at 2 kg as a starting point.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!