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Lemon Syrup for Tea

Erken's lemon syrup for tea: sugar steeped with grated lemon zest, boiled 5 minutes with strained lemon juice, rested until the next day, briefly re-boiled and bottled in small bottles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 588 (falt i det fri)

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About the dish

Lemon syrup for tea belongs to Erken's series of lemon recipes in the preserving chapter, where lemons were used for everything from marmalade to essence. The lemon syrup was bottled in small bottles and used as a flavoring in tea.

How to make it

  1. 1

    Wash the lemons

    Wash the lemons well and dry them.

  2. 2

    Grate off the zest

    Grate off the yellow zest with some of the sugar, so the sugar takes up the lemon aroma. Crush the sugar.

  3. 3

    Squeeze the juice

    Squeeze the lemons and strain the juice.

  4. 4

    Boil

    Boil the juice with the sugar for 5 minutes, skim and pour it up.

  5. 5

    Let stand and re-boil

    Let the syrup stand until the next day, then give it a quick re-boil.

  6. 6

    Bottle

    Pour the syrup into small bottles or jars and seal them at once.

Changes from the original

The amounts in the printed ingredient column are partly unclear in the OCR; the sugar amount is set to 1 kg and the lemon amount given as "juice of 5 lemons" as the text suggests. Units and spelling are modernized ("deler" → dl, etc.), and the method is divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 588) → 1949 (korrekturlest, s. 707)~48% av teksten endretfjernetlagt til
1 1/4 kg. sukker. Citroner (saft crushed saft av 5 citroner). Citronerne sitroner. Sitronene vaskes, tørres; skallet avrives med litt av sukkeret; sukkeret støtes; den utpressede, silede citronsaft silte sitronsaft koker med sukkeret i 5 minutter, skummes, heldes helles op, staar står til næste dag, gives gis et raskt opkok, haves paa smaaflasker has på små flasker eller glas, glass, som tilbindes straks.

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Frequently asked questions

How much sugar and lemon do I need?
1 kg sugar and the juice of 5 lemons. The zest is grated off with a little of the sugar, so the lemon aroma comes along.
Why does the recipe take a whole day?
The juice is boiled with the sugar for 5 minutes and skimmed, then it is poured up and stands until the next day. Then it gets a quick re-boil before it is filled into small bottles or jars, which are sealed right away.
What is the lemon syrup used for?
It is intended as a syrup for tea, that is, a concentrated lemon syrup you add to the tea. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 588.
Any tips for the best result?
Wash and dry the lemons before grating off the zest, and strain the squeezed juice well so the syrup turns out clear. Use small bottles or jars, and seal them at once while the syrup is warm.

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