How much sugar should I use?

375 grams of sugar per liter of strained juice. The amount is therefore measured by how much juice you get, not by the weight of the berries.

How long should the juice boil?

First the crushed berries are boiled with 4 deciliters of water until the juice has cooked out of them. After straining and adding sugar, the juice is boiled 10–15 minutes and skimmed as it cooks.

How should the juice be bottled and stored?

The juice is poured hot into bottles, which are corked and then sealed with wax, as recommended in Schønberg Erken's "Stor kokebok" from 1914.

Do the berries have to be crushed?

Yes, the original recipe says the cherries are crushed in a stone mortar before the water is poured over them. This makes it easier to boil the juice out of the berries.

Cherry Syrup I

Cherry Syrup I from Erken's Stor kokebok (1914): crushed cherries are boiled with water, the juice is strained and boiled 10–15 minutes with 375 g sugar per liter, then bottled hot, corked, and sealed with wax.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 593 (falt i det fri)

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About the dish

From the chapter on preserving in Henriette Schønberg Erken's "Stor kokebok" (1914). Cherry syrup was boiled and bottled hot, then corked and sealed with wax for long keeping.

How to make it

1
Crush the berries
Crush the cherries in a mortar and pour the water over them.
2
Boil out the juice
Put the pot over the heat and let it boil until the juice has cooked out of the berries.
3
Strain and measure
Strain the juice and measure it. Allow 375 g sugar for each liter of juice.
4
Boil the juice
Boil the juice with the sugar for 10–15 minutes and skim well.
5
Bottle
Pour the hot juice into clean bottles, cork them, and seal the corks with wax.

Changes from the original

Measurements are modernized (4 dl = 4 deciliters). The amount of sugar is given per liter of finished juice as in the original. The method is divided into numbered steps and the language of the steps is modernized.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 713) → Modernised~80% of the text changedremovedadded

1 ~~kg. kirsebær,~~ kg kirsebær. 4 ~~del. vann, sukker. Kirsebærene knuses~~ dl vann. 375 g sukker (per liter silt saft). Knus kirsebærene i en ~~stenmorter~~ morter og ~~overhellet med vannet; settes~~ hell vannet over.. Sett kjelen over varmen og ~~koker~~ la det koke til saften er kokt ut av ~~bærene. Siles, måles,~~ bærene.. Sil saften og mål den opp. Regn 375 g sukker til hver liter ~~saft tas 375 gr. sukker; dette koker 10 å 15 minutter, skummes, helles varm~~ saft.. Kok saften med sukkeret i 10–15 minutter og skum godt.. Hell den varme saften på rene flasker, ~~som korkes~~ kork dem og ~~lakkes.~~ lakk korkene.

Note on Modernised

Mål er modernisert (4 del. = 4 dl). Mengden sukker er oppgitt per liter ferdig saft slik som i originalen. Fremgangsmåten er delt i nummererte trinn og språket i trinnene er modernisert.

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Frequently asked questions

How much sugar should I use?: 375 grams of sugar per liter of strained juice. The amount is therefore measured by how much juice you get, not by the weight of the berries.
How long should the juice boil?: First the crushed berries are boiled with 4 deciliters of water until the juice has cooked out of them. After straining and adding sugar, the juice is boiled 10–15 minutes and skimmed as it cooks.
How should the juice be bottled and stored?: The juice is poured hot into bottles, which are corked and then sealed with wax, as recommended in Schønberg Erken's "Stor kokebok" from 1914.
Do the berries have to be crushed?: Yes, the original recipe says the cherries are crushed in a stone mortar before the water is poured over them. This makes it easier to boil the juice out of the berries.

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