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Rosehip tea

Rosehip powder steeps a few minutes in boiling water and is sweetened with sugar if wished; strained or not. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 791.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 791 (falt i det fri)

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About the dish

Rosehip tea appears in the chapter on invalid cookery as a simple drink, in a time when oranges were not common.

How to make it

  1. 1

    Pour over

    Pour the boiling water over the rosehip powder.

  2. 2

    Steep

    Leave to steep for a few minutes.

  3. 3

    Serve

    Add sugar or not, and strain or not, as you wish.

Changes from the original

"I toppet teskje" is read as 1 heaped teaspoon. "Del." is read as dl.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 791) → Modernised~80% of the text changedremovedadded
i toppet teskje 1 ts nypepulver (toppet). 2 del. dl kokende vann 3/4 teskje sukker. Det vann. 0,75 ts sukker (valgfritt). Hell det kokende vann helles vannet over nypepulveret, trekker nypepulveret.. La det trekke noen minutter. Sukker minutter.. Tilsett sukker eller ikke som man vil ikke, og siles sil eller ikke ikke, som man du vil.

Note on Modernised

«i toppet teskje» er tolket som 1 toppet teskje. «del.» er tolket som dl.

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Frequently asked questions

Does the tea have to be strained?
No, it is up to you.
Do I have to add sugar?
No, sugar is optional.

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