How long do the strawberries need to steep?

The strawberries doused with boiling sugar syrup should steep for 2 hours before being strained. Allow about 3 hours in total, including chilling on ice.

Which wine is used in this bowle?

The recipe calls for 3 bottles of graves (white wine from Bordeaux) or gooseberry wine, plus 1/2 liter sugar syrup and 1 bottle seltzer.

Why are the strawberries divided into two portions?

1/2 liter of the finest wild strawberries are put in the bowl with sugar and served as whole berries, while the rest are used to draw out juice with the sugar syrup. The juice is strained and poured over the sugared berries.

When should the seltzer be added?

The bowle is set cold on ice, and the ice-cold seltzer is poured in only as the bowle is about to be served, so the drink keeps its carbonation.

Strawberry Drink

A summer bowle of strawberries and sugar syrup, blended with white wine or gooseberry wine, chilled on ice and topped with ice-cold seltzer. Erken, Stor kokebok 1914, p. 625.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 625 (falt i det fri)

Be the first to rate

About the dish

A summer bowle from Erken's chapter on wine-making and liqueurs, meant to be made with homemade gooseberry wine or "graves" (white wine from Graves).

How to make it

1
Put the finest berries in the bowl
Put ½ liter of the finest strawberries in a bowl and sprinkle sugar over them.
2
Draw out the juice
Pour the boiling sugar syrup over the rest of the strawberries. Let stand and steep for 2 hours, then strain off.
3
Mix the bowle
Pour the juice into the bowl with the sugared berries, add the wine and set the bowl on ice.
4
Serve
Add ice-cold seltzer just before serving.

Changes from the original

Bottle measurements are given as about 7 dl per bottle. "Selters" is modernized to mineral water/seltzer. The language is modernized.

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. 625) → 1949 (korrekturlest, s. 753)~51% av teksten endretfjernetlagt til

2 l. jordbær sukker ~~1/2~~ ½ l. sukkersirup Innen bruken skal stilkene helst flåes, da der i den ytterste, fine hinne finnes bitre stoffer. Den nederste, lyserøde del av stilken bør ikke bortkastes, da den er særdeles velsmakende. 3 fl. graves eller stikkelsbærvin 1 fl. selters. ~~1/2~~ ½ liter av de peneste markjordbær ~~haves~~ has i bolle og bestrøes med sukker. De øvrige jordbær ~~overheldes~~ overhelles den kokende sukkersirup. La dette ~~staa~~ stå og ~~trække~~ trekke i 2 timer, sil; saften ~~haves~~ has i ~~bollen~~ bollen, med de nedstrødde bær. Vinen ~~heldes i, bollen sættes paa~~ helles i bollen, settes på is, og idet den skal serveres, ~~haves~~ has den iskolde selters i.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long do the strawberries need to steep?: The strawberries doused with boiling sugar syrup should steep for 2 hours before being strained. Allow about 3 hours in total, including chilling on ice.
Which wine is used in this bowle?: The recipe calls for 3 bottles of graves (white wine from Bordeaux) or gooseberry wine, plus 1/2 liter sugar syrup and 1 bottle seltzer.
Why are the strawberries divided into two portions?: 1/2 liter of the finest wild strawberries are put in the bowl with sugar and served as whole berries, while the rest are used to draw out juice with the sugar syrup. The juice is strained and poured over the sugared berries.
When should the seltzer be added?: The bowle is set cold on ice, and the ice-cold seltzer is poured in only as the bowle is about to be served, so the drink keeps its carbonation.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!