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.
Note on Modernised
OCR-ens «Vi kg.» er tolket som ½ kg sukker per liter saft, og «V* l.» som ¼ l vann. Bærmengde satt til 2 kg som utgangspunkt.
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