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Rosehip Puree

Rosehip puree (Erken 1914): 1 kg rosehips are ground, cooked 2 hours in 2 l water into a thick mass, pressed through a fine-mesh strainer, filled into jars, and sterilized 30 minutes at 90 °C. Used for soup, cream, and ice cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 595 (falt i det fri)

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About the dish

Erken recommends rosehip puree as a practical way to preserve rosehips: the color turns finer than with drying, and the puree is immediately ready for soup, cream, or ice cream.

How to make it

  1. 1

    Grind the rosehips

    Wash the ripe rosehips and grind them once.

  2. 2

    Cook

    Put the rosehips in a pot with the water and cook for about 2 hours. Stir the mass often.

  3. 3

    Press

    When enough water has steamed off that the mass is fairly thick, press the rosehip pulp through a fine-mesh strainer.

  4. 4

    Fill and sterilize

    Fill the puree into jars and sterilize at 90 °C (195 °F) for 30 minutes.

Changes from the original

"Haarsigt" (hair sieve) is modernized to a fine-mesh strainer, and "ground once" to grinding the rosehips once. The steps are numbered; the quantities are kept.

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. 595) → 1949 (korrekturlest, s. 715)~41% av teksten endretfjernetlagt til
1 x kg. nyper 2 l. vand. vann. De modne, vaskede nyper males én gang, sættes settes over ilden varmen med vandet vannet og koker i ca. 2 timer, maa må ofte røres i. Naar saa Når så meget vand vann er fordampet, at massen er temmelig tyk, temmeleg tykk, presses nypemosen gjennem haarsigt. hårsikt. Den gjennempressede mos fyldes paa glas fylles på glass og steriliseres ved 90° C. i 30 minutter. Nyper, opbevaret paa oppbevart på denne maate, faar måte, får en meget finere farve end enn de tørrede; hertil kommer, kommer at man har pureen færdig puréen ferdig til bruk i en fart til suppe, krem, is o. s. v.

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Frequently asked questions

How long should the rosehips cook?
The rosehips are ground once and cooked with the water for about 2 hours. Stir often during cooking so the mass does not stick.
How is the puree sterilized and stored?
The mass is pressed through a fine-mesh strainer when enough water has evaporated that it is fairly thick. The pulp is filled into jars and sterilized at 90 °C for 30 minutes.
Why make puree instead of drying the rosehips?
According to the recipe, rosehips stored this way take on a much finer color than dried ones, and the puree is ready for quick use in soup, cream, ice cream, and the like.
What ingredients are needed?
Only 1 kg of ripe, washed rosehips and 2 liters of water. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 595.

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