How long does the sugar syrup need to boil?

Water, sugar, and half a vanilla bean are boiled for 10 minutes, then the mixture is strained.

What is the glycerine for?

The 30 grams of purified glycerine give the liqueur a fuller, softer, and slightly thicker consistency - common in liqueur recipes from Schønberg Erken's "Stor kokebok" (1914).

How much liqueur does the recipe make?

With 1 liter of water and 1 liter of spirits plus sugar, you get around two liters of finished liqueur, that is, about 20 small servings.

Cocoa Liqueur, 1 Liter

Name: Cocoa Liqueur, 1 Liter
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 20 servings
Cuisine: Norwegian
Ingredients: 1 l water; 400 g sugar; 0.5 bean vanilla (split); 30 g purified glycerine (may be omitted); 100 g white cocoa essence; 1 l spirits (96% neutral spirits)

A simple cocoa liqueur from Erken's Stor kokebok 1914: a sugar syrup with vanilla boiled 10 min, strained and cooled, then glycerine, white cocoa essence, and 1 liter of spirits are added before bottling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 623 (falt i det fri)

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About the dish

From the chapter "Wine-making, liqueurs, etc." in Stor kokebok (1914). This variant is a simpler "essence liqueur" than the preceding one, which is made with real cocoa. Glycerine was used to make the liqueur full and soft on the tongue.

How to make it

1
Boil the sugar syrup
Boil water, sugar, and the vanilla bean together for 10 minutes.
2
Strain
Strain the syrup through a cloth and let it become completely cold.
3
Mix
Stir the glycerine, cocoa essence, and spirits into the cold sugar syrup.
4
Bottle
Pour the liqueur into dry bottles and cork them well.

Changes from the original

Amounts are kept but written in modern units (liters, grams). Unclear OCR figures for the vanilla bean are interpreted as 1/2 bean. The method is divided into numbered steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 623) → Modernisert~85% av teksten endretfjernetlagt til

1 ~~l. vand~~ l vann. 400 ~~gr. sukker ½~~ g sukker. 0,5 stang vanilje (kløyvd). 30 ~~gr.~~ g renset glyserin (kan sløyfes). 100 ~~gr.~~ g hvit ~~kakaoessens~~ kakaoessens. 1 ~~l. spiritus. Vand,~~ l sprit (96 % nøytral sprit). Kok vann, sukker og ~~vanilje koker~~ vaniljestang sammen i 10 ~~minutter, siles. Naar det er koldt, tilsættes det øvrige. Fyldes paa flasker.~~ minutter.. Sil lakene gjennom et klede og la den bli helt kald.. Rør inn glyserin, kakaoessens og sprit i den kalde sukkerlaken.. Hell likøren på tørre flasker og kork dem godt.

Note til Modernisert

Mengder er beholdt, men skrevet i moderne enheter (liter, gram). Uklare OCR-tall for vaniljestang er tolket som ½ stang. Fremgangsmaaten er delt i nummererte trinn paa moderne norsk.

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Frequently asked questions

How long does the sugar syrup need to boil?: Water, sugar, and half a vanilla bean are boiled for 10 minutes, then the mixture is strained.
When should the spirits be added?: Only when the sugar syrup is completely cold. Then glycerine, white cocoa essence, and 1 liter of spirits are mixed in, and the liqueur is filled into bottles.
What is the glycerine for?: The 30 grams of purified glycerine give the liqueur a fuller, softer, and slightly thicker consistency - common in liqueur recipes from Schønberg Erken's "Stor kokebok" (1914).
How much liqueur does the recipe make?: With 1 liter of water and 1 liter of spirits plus sugar, you get around two liters of finished liqueur, that is, about 20 small servings.

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