How much sugar should I use?

300 grams of sugar per liter of juice. So measure the juice after it has been strained, before you boil it with the sugar.

How long should the juice boil?

The juice is boiled with the sugar for 10 minutes. Skim it as it cooks or afterward, and pour the juice into bottles.

How do I get the juice out of the berries?

Clean the berries, crush them, and wring out the juice or pour the mass into a straining bag so the juice drips off.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 593.

Cherry Syrup II

Name: Cherry Syrup II
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 l cherry juice (pressed from cleaned berries); 300 g sugar

Cherry Syrup II (Erken 1914): raw cherries are crushed and the juice is pressed through a straining bag, boiled 10 minutes with 300 g sugar per liter of juice, skimmed, and bottled.

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

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About the dish

A simpler variant of cherry syrup in "Stor kokebok" (1914), where the juice is pressed out of raw berries through a straining bag before being boiled with sugar.

How to make it

1
Press the juice
Crush the cleaned berries and wring out the juice, or pour the mass into a straining bag and let the juice drip off.
2
Boil
Measure the juice and boil it with the sugar for 10 minutes.
3
Skim and bottle
Skim the juice well and pour it into clean bottles.

Changes from the original

The quantities are set up as an ingredient list (1 liter of juice, 300 g sugar). 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 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 593) → 1949 (korrekturlest, s. 713)~28% av teksten endretfjernetlagt til

1 l. saft, 300 gr. ~~farin.~~ sukker. De rensede bær støtes, og saften vrides eller ~~heldes~~ helles i silepose. Saften ~~maales~~ måles og kokes med sukkeret i 10 minutter. Skummes og ~~fyldes paa~~ fylles på flasker.

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Frequently asked questions

How much sugar should I use?: 300 grams of sugar per liter of juice. So measure the juice after it has been strained, before you boil it with the sugar.
How long should the juice boil?: The juice is boiled with the sugar for 10 minutes. Skim it as it cooks or afterward, and pour the juice into bottles.
How do I get the juice out of the berries?: Clean the berries, crush them, and wring out the juice or pour the mass into a straining bag so the juice drips off.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 593.

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