A blended jelly of 3 parts raspberries and 1 part red currants: the berries are juiced in a jar, ½ kg sugar and ¼ dl water per ½ kg juice are cooked dry, the juice is added and cooked 8–10 minutes, then poured into warm jars.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 600 (falt i det fri)
A blended jelly in which raspberries dominate and red currants provide acidity and setting power. The juicing is done the same way as in red currant jelly.
Juice the berries
Clean the berries and juice them in a jar set in a water bath, as for red currant jelly. Strain the juice and weigh it.
Cook the sugar
Figure ½ kg sugar and ¼ dl water for every half kilo of juice. Cook the sugar and water until the water has evaporated and the sugar is dry.
Cook the jelly
Pour in the juice and cook for 8–10 minutes.
Fill up
Pour the jelly into warm jars or cups.
"del." is interpreted as deciliters. The berry amounts are given as ratios in the original; here they are given as concrete weights (750 g raspberries and 250 g red currants) in addition to the ratio. The steps are written in modern Norwegian.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
«del.» er tolket som desiliter. Mengder på bær er angitt som forholdstall i originalen; her er de gitt som konkrete vekter (750 g bringebær og 250 g rips) i tillegg til forholdet. Trinnene er skrevet på moderne norsk.
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