How is sugar-free fruit puree made?

The fruit is cleaned and cooked with a little water, pressed through a ricer, and filled into bottles. The bottles are corked and sterilized.

How long and at what temperature are the bottles sterilized?

At 100 °C for 20–30 minutes. The corks are tied down with twine or wire before sterilizing, and sealed with lacquer when the bottles are taken out.

What is the fruit puree used for?

For soups, creams, cakes and the like. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), where she notes that preserving fruit this way without sugar is especially useful in abundant fruit years.

Sugar-Free Fruit Puree

Sugar-free fruit puree: the fruit is cooked with a little water, pressed, filled into bottles that are corked and tied shut, sterilized 20–30 minutes at 100 °C and sealed with lacquer. Used for soups, creams and cakes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 605 (falt i det fri)

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About the dish

Erken highlights sugar-free fruit puree as especially valuable in good fruit years – the raw material could be preserved without sugar, which was expensive, and used later in soups, creams and cakes.

How to make it

1
Cook the fruit
Clean the fruit and cook it tender with a little water.
2
Press
Press the cooked fruit through a ricer or sieve.
3
Fill the bottles
Fill the puree into clean bottles and insert the corks. Tie the corks down securely with twine or wire.
4
Sterilize
Sterilize the bottles in a water bath at 100 °C (210 °F) for 20–30 minutes.
5
Finishing
When the bottles are taken out, seal the corks with lacquer. The puree is used for soups, creams, cakes and the like.

Changes from the original

Modernized language. The method is kept, but sterilization is explained as boiling in a water bath at 100 °C (210 °F); no quantities are given in the original.

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. 605) → 1949 (korrekturlest, s. 726)~38% av teksten endretfjernetlagt til

~~Frugten~~ Frukten renses og kokes med litt ~~vand,~~ vann, presses gjennem presse, ~~fyldes paa~~ fylles på flasker, disse korkes og steriliseres. Korkene bindes over med ~~hyssing~~ hysing eller ~~staaltraad.~~ ståltråd. Steriliseres ved 100° i ~~20—30~~ 20–30 minutter. ~~Naar flaskerne tages~~ Når flaskene tas op, lakkes korkene. ~~Frugtmosen~~ Fruktmosen benyttes til supper, kremer, kaker o. s. v. I rike ~~frugtaar~~ fruktår er denne ~~indkokning~~ innkoking av ~~frugtmos~~ fruktmos uten sukker av den største betydning.

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Frequently asked questions

How is sugar-free fruit puree made?: The fruit is cleaned and cooked with a little water, pressed through a ricer, and filled into bottles. The bottles are corked and sterilized.
How long and at what temperature are the bottles sterilized?: At 100 °C for 20–30 minutes. The corks are tied down with twine or wire before sterilizing, and sealed with lacquer when the bottles are taken out.
What is the fruit puree used for?: For soups, creams, cakes and the like. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), where she notes that preserving fruit this way without sugar is especially useful in abundant fruit years.

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