Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Candied Fruit

Candied fruit after Erken 1914: the fruit is barely brought to a boil in a syrup of 5 dl water and 1 kg sugar, left for 2 days, then the syrup is reduced and poured back over four times in all, at 4-day intervals. The fruit is drained, rolled in coarse sugar and dried at 50–60 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 632 (falt i det fri)

Be the first to rate

About the dish

Candying fruit belonged to the housewife's preserving and confectionery work. The process of repeatedly reducing the syrup gives the fruit ever higher sugar concentration and long shelf life.

How to make it

  1. 1

    Boil the sugar syrup

    Boil a sugar syrup of 5 dl water and 1 kg sugar.

  2. 2

    Boil the fruit

    Give the fruit a brief boil in the syrup, and let it sit in the syrup for 2 days.

  3. 3

    Reduce the syrup

    Pour off the syrup, reduce it for 5 minutes and pour it back over the fruit. Let it stand for 4 days.

  4. 4

    Repeat

    Reduce the syrup again and pour it back over. Repeat the whole treatment 4 times in all.

  5. 5

    Draining and drying

    Finally lift the fruit onto a sieve and let it drain. Roll it in coarse sugar and dry it at low heat, 50–60 °C (140 °F).

Changes from the original

The amount of fruit is estimated (the original gives none), measurements converted to modern units (liters/kilos). The drying temperature of 50–60 °C (140 °F) is kept and can be done in an oven on the lowest possible heat or in a drying cabinet.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 632) → 1949 (korrekturlest, s. 763)~94% av teksten endretfjernetlagt til
Frugt 1/2 l. vand 1 kg. sukker. Kok en sukkersirup av 1/2 l. vand og 1 kg. sukker, la frugterne faa et knapt opkok heri Godt modne rips dyppes i det blandede vann og eggehvite; dypp gren efter gren, la det dryppe litt av dem ligge i sukkerlaken i 2 dage. Sukkerlaken heldes fra, indkokes 5 minutter, heldes atter over, staar i 4 dage, indkokes igjen, og dette gjentages vend dem i det hele 4 ganger. Tilsidst tages frugten op paa en sigt for at avdryppe, vendes sukker; ripsgrenene tørkes helst i grovt sukker og tørres ved svak varme, 50—60° Celcius. solen. Anrettes høit på vase.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why does the recipe take so long?
The fruit must sit in the sugar syrup in stages: first 2 days, then 4 days between each reduction, and the process is repeated 4 times in all. Altogether that is around 14 days before the fruit is dried.
How do I make the sugar syrup?
Boil 1/2 liter water with 1 kg sugar. The fruit gets only a brief boil in the syrup before it sits and steeps.
What do I do with the syrups between each time?
Pour the syrups off the fruit, reduce for 5 minutes and pour it hot back over the fruit. This is repeated four times in all.
How is the candying finished?
The fruit is lifted onto a sieve to drain, rolled in coarse sugar and dried at low heat, 50–60 °C. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 632.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!