Rosehip cordial from Erken's Stor kokebok 1914: rosehips are cooked soft in water for about 1 hour, the juice is wrung out in a cloth and cooked 15 minutes with 375 g sugar per liter of juice, then bottled hot in bottles that are corked and sealed with wax.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 595 (falt i det fri)
From the preserving chapter in Henriette Schønberg Erken's "Stor kokebok" (1914). Rosehips were an important autumn resource, and the juice was bottled hot in bottles sealed with wax.
Clean the rosehips
Wash the rosehips well and clean them.
Cook out
Put the rosehips in a pot with the water and let them simmer until they are soft, about 1 hour.
Strain the juice
Wring the mass through a cloth and measure the juice.
Cook the juice
For 1 liter of juice, take 375 g sugar. Boil the juice over high heat for 15 minutes and skim well.
Bottle
Pour the juice hot into hot, dry bottles. Cork the bottles and seal with wax.
Quantities are given in modern units (liter, gram, deciliter), and the method is divided into numbered steps. The sugar amount is calculated from the original's ratio of 375 g sugar per liter of juice. "Vrides i klæde" (wrung in a cloth) is modernized to straining through a cloth.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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