Apple juice (Erken 1914): apple slices cooked slowly in minimal water until fully cooked down, the juice strained and boiled 15 minutes with 350 g sugar per liter, then filled hot into bottles that are corked and sealed.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 590 (falt i det fri)
Apple juice was cooked from whole apples with skin and core to make use of all the fruit. The bottles were corked and sealed with a bottle cap of wax – standard storage in 1914.
Cook the apples
Wash the apples, cut them into slices, and let them cook slowly in as little water as possible until they are completely cooked down.
Strain
Strain the juice through a sieve or jelly bag.
Boil the juice
Figure 350 g sugar for each liter of juice. Let the juice boil for 15 minutes.
Fill the bottles
Fill the hot juice into clean bottles, cork well, and seal.
Measurements in modern units; sealing the cork with wax has been replaced by a tight cork/screw cap. Straining is described with a sieve or jelly bag.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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