Candied red currants after Erken 1914: clusters of currants are dipped in a mixture of 1 dl cold water and 2 stiffly beaten egg whites, rolled in sugar, dried in the sun and arranged in a tall mound on a dish.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 632 (falt i det fri)
A simple garnish and dessert preparation from the chapter on liqueurs and confectionery: currant clusters coated in egg white and sugar, dried in the sun and served piled high on a dish.
Mix the dip
Mix the cold water with the stiffly beaten egg whites.
Dip the currants
Dip the well-ripened currant clusters in the mixture, one cluster at a time, and let them drain a little.
Roll in sugar
Roll the clusters in sugar.
Dry
Set the currant clusters out to dry in the sun (or at room temperature or in an oven on the lowest heat).
Plating
Arrange them piled high on a dish or footed stand.
Measurements brought to modern units («del.» = deciliter). The amounts of currants and sugar are estimated, as the original does not give them. Sun-drying can be replaced with drying at room temperature or in an oven on the lowest heat.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Mål ført til moderne enheter («del.» = desiliter). Mengde rips og sukker er anslått, da originalen ikke oppgir den. Soltørking kan erstattes med tørking i romtemperatur eller ovn på lavest varme.
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