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Pear Preserves

Erken's pear preserves from 1914: whole peeled pears with stems are boiled tender in a syrup of 1/4 l vinegar, 1/4 l water, 2 kg sugar, and a vanilla pod. The pears are placed in citric-acid water before boiling, brought to a boil again after two days, and filled into jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 597 (falt i det fri)

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About the dish

From the preserving chapter in "Stor kokebok" (1914). Whole, peeled pears placed in vinegar syrup with vanilla—a classic sweet-and-sour preserve served with meat dishes or as a dessert.

How to make it

  1. 1

    Cook the syrup

    Put vinegar, water, sugar, and the vanilla pod over the heat. Let it boil for half an hour, skimming well along the way.

  2. 2

    Prepare the pears

    Peel the pears, but leave the stem on. Place them one by one in cold water with citric acid added, so they do not darken.

  3. 3

    Boil the pears

    Boil the pears in the syrup until tender. Test with a wooden pin or a silver fork.

  4. 4

    Boil again after two days

    Let the pears stand in the syrup. After two days, give the whole thing another boil.

  5. 5

    Fill and seal

    Fill the pears with syrup into jars. Seal the next day.

Changes from the original

Amounts are set in modern units (liter/deciliter, grams). The cooking time "1/2 hour" is kept as the OCR indicates. The method is divided into numbered steps in modern Norwegian; otherwise no changes to the content.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 597)~86% of the text changedremovedadded
2 kg kg. pærer (faste, ikke overmodne). 2 kg sukker. 2,5 dl kg. sukker 1/4 l. eddik (1/4 liter). 2,5 dl vann (1/4 liter). 1 stk vaniljestang. 1/4 l. vand 1 ts sitronsyre (til vannet pærene legges i). Sett eddik, vann, stang vanilje. Eddik, vand, sukker og vaniljestangen vaniljen sættes over varmen. La det koke i en halv ilden, koker 1/2 time, og skum godt underveis.. Skrell pærene, skummes godt. Pærerne skrælles, men la stilken sitte igjen. Legg dem etter hvert beholder stilken, lægges efterhvert i kaldt vann tilsatt sitronsyre, slik at de ikke mørkner.. Kok pærene koldt vand, tilsat citronsyre, kokes derefter i sirupen sirupen, til de er møre. Prøv blir møre, hvilket prøves med en trepinne træpinde eller en sølvgaffel.. La pærene stå i sirupen. Etter to døgn gis sølvgaffel. Efter 2 dages forløp gives det hele et oppkok.. Fyll pærene med sirup opkok. Fyldes i krukker. Bind til neste krukker, tilbindes næste dag.

Note on Modernised

Mengder er satt i moderne enheter (liter/desiliter, gram). Kokestiden «1/2 time» er beholdt slik OCR-en tilsier. Fremgangsmåten er delt i nummererte trinn på moderne norsk; ellers ingen endringer i innholdet.

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Frequently asked questions

Why are the pears placed in water with citric acid?
Peeled pears quickly turn brown. Cold water with citric acid added keeps them from darkening before they are boiled in the syrup.
How do I know when the pears are done?
They should be tender. Test with a wooden pin or silver fork—it should pass easily through the fruit.
Why does the recipe take almost two days?
The syrup of vinegar, water, sugar, and vanilla is boiled for half an hour and skimmed, the pears are boiled tender, and after 2 days of resting the whole thing is boiled again. Then it is filled into jars and sealed the next day.
What are the proportions in the recipe?
2 kg pears, 2 kg sugar, 1/4 l vinegar, 1/4 l water, and 1 vanilla pod—from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 597.

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