Erken's cloudberry preserve: cleaned cloudberries are cooked without sugar into a mash, filled into warm jars, and sealed cold with a cognac-dipped linen cloth and a layer of melted tallow or paraffin.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 594 (falt i det fri)
Cloudberry preserve was one of the oldest and simplest ways of keeping cloudberries: the berries were cooked into a mash without sugar and sealed with cognac-dipped linen and a layer of tallow or paraffin. The method belongs to the preserving chapter, where Erken describes several ways of preserving cloudberries.
Clean the berries
Clean the cloudberries well of flower remnants, leaves, and unripe berries.
Cook to a mash
Cook the berries, stirring constantly, until they break down and the mass becomes smooth like a mash.
Fill the jars
Pour the boiling mash into warm, clean jars.
Seal
When the mash is completely cold, lay a piece of linen dipped in cognac or wine spirits over the surface. Melt a layer of tallow or solid paraffin (modern: paraffin wax) over the cloth and cover the jar.
Variation
You can also place a little of the cloudberry mash on top of the cloth; the cloth must then hang over the edges of the jar.
Ingredient quantities are not given in the original; here they are stated by jar size. Tallow/paraffin is kept as the original's seal, but melted paraffin wax is mentioned as a modern alternative. The method is divided into numbered steps.
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
Ingrediensmengder er ikke oppgitt i originalen; her er de angitt etter krukkestørrelse. Talg/parafin er beholdt som originalens forsegling, men smeltet parafinvoks er nevnt som moderne alternativ. Fremgangsmåten er delt i nummererte trinn.
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