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Rosehip juice

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 63 (falt i det fri)

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How to make it

  1. 1

    Boil the rosehips

    Wash and clean the rosehips. Put them on with the water and simmer until tender, about 1 hour.

  2. 2

    Strain and measure

    Wring the pulp in a cloth and measure the juice.

  3. 3

    Boil with sugar

    Add 375 g sugar for each litre of juice. Boil over high heat for ¼ hour, skimming well.

  4. 4

    Bottle

    Pour hot into warm, dry bottles, cork and seal with lacquer. Pick the rosehips yourself for a good and inexpensive juice.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1904Modernised
To1904Modernised
Modernised → 1904 (proofread, p. 63)~76% of the text changedremovedadded
Nypesaft 1 l nypebær. 1,25 nyper, 1.25 l vann. 375 g vand, sukker (til 1 l saft). Vask Nyperne vaskes og rens nypene. Sett dem renses; sættes over ilden med vannet vandet og la dem småkoke smaakoger, til de er møre, ca. 1 time.. Vri massen time. Vrides i et klede klæde, og mål opp saften.. Ha saften maales. Til 1 l. saft tages 375 g sukker til hver liter saft. Kok gr. sukker; koger over sterk varme i ¼ time og skum godt.. Fyll 1/4 time, skummes godt. Haves varm på paa varme, tørre flasker, kork korkes og lakker. Plukk gjerne nypene lakkes. Pluk nyperne selv, så får du en god og man faar en god, billig saft.

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