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Cherry Syrup, Sour

Sour (unsweetened) cherry syrup (Erken 1914): 1 kg crushed cherries are boiled 15 minutes with 1 liter of water, strained into dry bottles that are corked, tied over, and sterilized 5 minutes in a pot lined with hay; sealed with plaster the next day.

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

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About the dish

Unsweetened ("sour") cherry syrup from the chapter on preserving in "Stor kokebok" (1914). Without sugar the juice had to be sterilized in the bottle; Erken describes the old method of boiling the bottles in a pot lined with hay.

How to make it

  1. 1

    Crush and boil

    Crush the cleaned berries and boil them for 15 minutes with the water.

  2. 2

    Strain and bottle

    Strain the juice and pour it into dry bottles. The bottles must not be filled so high that the juice touches the cork.

  3. 3

    Cork and tie

    Cork the bottles and tie down the corks with string or wire.

  4. 4

    Sterilize

    Place the bottles in a pot lined with hay, pour in enough cold water to reach three-quarters of the way up the bottles, put on a tight-fitting lid, and sterilize for 5 minutes after it comes to a boil.

  5. 5

    Seal

    Let the bottles cool and seal the corks with plaster the next day.

Changes from the original

Measurements are modernized (a quarter of an hour = 15 minutes). "Gibses" (sealing with plaster) is kept in the transcription but explained as sealing in the steps. The method is divided into numbered steps.

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. 593) → 1949 (korrekturlest, s. 713)~48% av teksten endretfjernetlagt til
1 kg. bær, 1 1/2 l. vand. vann. De rensede bær støtes, koker derefter ¼ 3/4 time med vandet. vannet. Siles, fyldes paa fylles på tørre flasker, som korkes, bindes over med hyssing eller staaltraad ståltrå og steriliseres i 5 minutter. Gibses Gipses dagen efter. Flaskerne Flaskene kan koke i en gryte med hø i høi og med tætsluttende lok paa tettsluttende lokk på gryten. Flaskerne maa Flaskene må ikke være saa fyldte, så fylte at saften berører korken. Gryten med flaskerne sættes flaskene settes over, og i gryten fyldes saa fylles så meget koldt vand, vann, at det naar ¾ når 3/4 op ad flaskerne. flaskene.

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Frequently asked questions

How long should the berries boil?
The cleaned and crushed berries are boiled for a quarter of an hour (15 minutes) together with the water. The juice is then strained.
What quantities are needed?
1 kg cherries and 1 liter of water. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 593.
How are the bottles sterilized?
The juice is poured into dry bottles that are corked and tied over with string or wire, and sterilized for 5 minutes. The bottles can be boiled in a pot lined with hay and with a tight-fitting lid. Fill cold water to three-quarters of the way up the bottles.
How full should the bottles be?
Not so full that the juice touches the cork. The next day the corks are sealed with plaster.

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