How do I make the sugar syrup?

Boil 250 g sugar with 1 dl water to a thick syrup. Tint it with caramel color, then stir in the curaçao and cognac.

Should the liqueur be boiled with the syrup?

No, the curaçao and cognac are added after the syrup has boiled and been tinted, so the aroma and alcohol are preserved. Let the syrup cool a little before you stir them in.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 499. It is figured for about 6 servings and takes around 20 minutes.

Curaçao Sauce

Name: Curaçao Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 250 g sugar (for the syrup); 1 dl water (for the syrup); 1 dl curaçao; 0.5 dl cognac; caramel color (optional, a few drops)

Erken's curaçao sauce, 1914: a thick sugar syrup of 250 g sugar and 1 dl water, tinted with caramel color and flavored with 1 dl curaçao (an orange liqueur) and 1/2 dl cognac. Served over ice cream, mousse, or pudding.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 499 (falt i det fri)

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About the dish

A simple liqueur sauce from the "Dessert Sauces" chapter (1914), used over ice cream, mousses, and puddings. Caramel color gave the sauce a golden-brown tone.

How to make it

1
Boil the syrup
Boil 250 g sugar with 1 dl water to a thick sugar syrup; about 4 dl is the finished yield. Let it cool a little.
2
Color and flavor
Tint the syrup with a few drops of caramel color, then stir in the curaçao and cognac.
3
Serve
Serve over ice cream, mousse, or pudding.

Changes from the original

Measurements given in modern units. Caramel color is made optional and can be replaced with a little dark caramelized sugar.

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. 499) → 1949 (korrekturlest, s. 577)~40% av teksten endretfjernetlagt til

4 del. ~~tyk~~ tykk sukkersirup karamelfarve 1 del. ~~curacao~~ curaçao 1/2 del. ~~konjak.~~ konjakk. Sukkersirup, kokt av 250 gr. sukker og 1 del. ~~vand,~~ vann, farves med karamelfarve, ~~tilsættes curacao~~ tilsettes curaçao og ~~konjak.~~ konjakk.

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Frequently asked questions

What is curaçao sauce made of?: Four parts thick sugar syrup (boiled from 250 g sugar and 1 dl water), tinted with caramel color, mixed with 1 part curaçao and 1/2 part cognac.
How do I make the sugar syrup?: Boil 250 g sugar with 1 dl water to a thick syrup. Tint it with caramel color, then stir in the curaçao and cognac.
Should the liqueur be boiled with the syrup?: No, the curaçao and cognac are added after the syrup has boiled and been tinted, so the aroma and alcohol are preserved. Let the syrup cool a little before you stir them in.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook) of 1914, page 499. It is figured for about 6 servings and takes around 20 minutes.

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