Ripe rowanberries steep in boiling water; the juice is strained, boiled and poured back over the berries three times, then boiled with 750 g sugar per litre and lemon juice. From Erken's Stor kokebok (1949), p. 721.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 721 (falt i det fri)
A juice of rowanberries, an old Norwegian wild berry. Repeated pouring over draws out more flavour.
Steep
Put the washed berries in a crock and pour over boiling water so it stands level with the berries. Cover and leave until the next day.
Strain and repeat
Strain off the juice, bring it to the boil and pour it back over the berries. Repeat this 3 times.
Boil with sugar
Measure the juice. Add 750 g sugar for each litre. Bring to the boil with the sugar and lemon juice.
Bottle
Pour into bottles and cork. Note: Store cool and dark and use soon. For long keeping, the bottles should be freshly boiled and the juice bottled boiling hot.
Measures are converted to modern units. The amount of water is not given beyond level with the berries. The last step adds storage advice.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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