Rowanberry jelly from Erken 1914: rowanberries are boiled with water until they release their juice, the juice is strained and measured, 1 kg sugar per liter is melted into the juice before boiling, boiled about 8 minutes and skimmed.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 600 (falt i det fri)
Rowanberry jelly belonged with game and roasts. The recipe is at the very bottom of the page, with the method on the next page.
Boil out the juice
Boil the cleaned berries with the water until they have released their juice.
Strain and measure
Strain the juice and measure it. Reckon 1 kg sugar to each liter of juice.
Melt the sugar
The sugar must be completely melted in the juice before it is brought to a boil.
Boil the jelly
Boil for about 8 minutes and skim off. Fill into rinsed glasses or cups.
Quantities are estimated: about 2 kg rowanberries and ¼ liter water give roughly 1 liter juice. "del." is converted to deciliters. 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
Mengder er anslått: ca. 2 kg rognebær og ¼ liter vann gir omtrent 1 liter saft. «del.» er omregnet til desiliter. Trinnene er skrevet på moderne norsk.
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