Should the rosehips be cleaned before drying?

The rosehips can be dried whole, or cut in two and cleaned (seeds and hairs removed). If they are cut, they should be placed at the top of the drying oven right away.

What temperature should the rosehips be dried at?

According to the recipe you start at about 50 °C and gradually raise it to 80 °C. Alternatively the rosehips can be blanched a couple of minutes in boiling water and then dried right away at 80–90 °C.

Why should the rosehips be placed in right after cleaning?

So they do not sit and darken or lose quality before the drying begins; the recipe stresses that they are placed "right away" at the top of the drying oven.

How old is this method?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 607, in the chapter on drying fruit, vegetables, and berries.

Rosehips (Drying)

Rosehips are dried whole or halved and cleaned, at 50 °C rising to 80 °C; alternatively they are blanched a couple of minutes and dried at 80–90 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

Rosehips were an important source of vitamins during the winter half of the year, and dried rosehips were used for rosehip soup and tea.

How to make it

1
Prepare the rosehips
Dry the rosehips whole, or cut them in two and clean out the seeds.
2
Dry
Place the rosehips at the top of the drying oven right away. Start at 50 °C (120 °F) and gradually raise the temperature to 80 °C (175 °F).
3
Alternative method
The rosehips can also be boiled a couple of minutes and then dried right away at 80–90 °C (195 °F).

Changes from the original

The language is modernized in the steps; temperatures and times are kept.

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. 607) → 1949 (korrekturlest, s. 730)~54% av teksten endretfjernetlagt til

~~Nyper.~~ Nyper ~~tørres~~ tørkes hele eller deles i to og renses. ~~Indlægges~~ Innlegges straks øverst i ~~tørreovnen; tørres~~ tørkeovnen; tørkes ved en temperatur av 50° C., stigende til 80° C. Nyper kan ~~ogsaa~~ også koke et par minutter og derefter straks ~~tørres~~ tørke ved 80—90° C. Dyppes i kokende, saltet vann 1/2 minutt, avkjøles i koldt vann, legges straks på tørkerammen. Tørkes ved 80° C. ned til 60° i ca. 4 timer.

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Frequently asked questions

Should the rosehips be cleaned before drying?: The rosehips can be dried whole, or cut in two and cleaned (seeds and hairs removed). If they are cut, they should be placed at the top of the drying oven right away.
What temperature should the rosehips be dried at?: According to the recipe you start at about 50 °C and gradually raise it to 80 °C. Alternatively the rosehips can be blanched a couple of minutes in boiling water and then dried right away at 80–90 °C.
Why should the rosehips be placed in right after cleaning?: So they do not sit and darken or lose quality before the drying begins; the recipe stresses that they are placed "right away" at the top of the drying oven.
How old is this method?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 607, in the chapter on drying fruit, vegetables, and berries.

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