Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Household Berry Cordial

Household cordial from Erken 1914: berry pulp left over from juicing is placed in water with citric acid for a week, strained, and the juice is boiled for 20 minutes with ½ kg sugar per liter before being bottled hot.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 591 (falt i det fri)

Be the first to rate

About the dish

A thrift recipe from the preserving chapter of "Stor kokebok" (1914): the leftovers ("the pulp") from juicing berries are put to use in a simpler everyday cordial. Citric acid provides tartness and keeping quality, blueberries provide color.

How to make it

  1. 1

    Collect the pulp

    Collect everything left over after pressing and straining assorted kinds of berries in a crock or tub.

  2. 2

    Steep in water

    Pour on 3/4 liter of water and 5 g citric acid per kilo of pulp. Cover and let stand for one week. If you want a stronger color, crush a few liters of blueberries and mix them in.

  3. 3

    Strain

    Strain or press out the juice and let it stand until the next day.

  4. 4

    Boil with sugar

    Measure the juice and boil it with 1/2 kg sugar per liter for 20 minutes. Skim well.

  5. 5

    Bottle

    Fill the hot juice into warmed bottles, cork and seal them with wax.

Changes from the original

Amounts are set out per kilo of berry pulp in modern units (l, g, kg). The method is divided into numbered steps and the language modernized; sealing the corks with wax is kept as optional.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 591) → Modernised~83% of the text changedremovedadded
1 kg. masse kg bærmasse (rester efter etter vridning og silning av bær) ¾ l. vand forskjellige bær). 0,75 l vann (per kilo bærmasse). 5 gr. citronsyre ½ kg. g sitronsyre (per kilo bærmasse). 0,5 kg sukker til hver (per liter saft Alt, hvad der falder efter ferdig saft). 1 l blåbær (knust, kun for fargens skyld). Samle alt som blir igjen etter vridning og silning av forskjellige bærsorter, samles bærsorter i en krukke eller balje. Til hver kg. masse paaheldes ¾ l. vand balje.. Hell på 3/4 liter vann og 5 gr. citronsyre; staar overdækket 1 g sitronsyre per kilo masse. Dekk til og la stå i én uke. — For farvens skyld kan man knuse nogen Ønsker du sterkere farge, knus noen liter blaabær blåbær og ha i. Saften siles bland inn.. Sil eller vrides, staar vri ut saften og la den stå til næste dag neste dag.. Mål opp saften og kokes kok den med ½ kg. 1/2 kg sukker til hver per liter saft. Saften koker i 20 minutter, skummes, fyldes varm paa minutter. Skum godt.. Fyll den varme saften på oppvarmede flasker, korkes, lakkes. korke og lakk dem.

Note on Modernised

Mengder er satt opp per kilo bærmasse med moderne enheter (l, g, kg). Fremgangsmåten er delt i nummererte trinn og språket modernisert; lakking av korkene er beholdt som valgfritt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is household cordial made from?
The leftovers after pressing and straining berries – that is, the pulp that remains when you have made ordinary juice or jelly from assorted kinds of berries. It is all collected in a crock or tub.
How much water and citric acid should I use?
For each kilo of berry pulp: ¾ liter of water and 5 grams of citric acid. The mixture stands covered for one week before it is strained or pressed.
How much sugar, and how long should the juice boil?
½ kg sugar per liter of juice. The juice is boiled for 20 minutes, skimmed and filled hot into warm bottles that are corked and sealed with wax.
How do I get a better color in the juice?
The recipe from Schønberg Erken's "Stor kokebok" (1914) recommends crushing a few liters of blueberries and adding them to the pulp for color.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!