Lemon sugar from Erken 1914: the zest of 2 washed lemons is rubbed off with sugar cubes, scraped off, dried in the oven on paper and ground together with 125 g white sugar. Stored in closed jars.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 451 (falt i det fri)
Under the section "Sugar for flavoring" in the dessert chapter of "Stor kokebok" (1914). Such aromatic sugars were the housewife's way of preserving the flavor of citrus zest and spices before essences and ready-made products became widely available.
Rub off the zest
Wash the lemons well. Rub off the yellow zest with sugar cubes, so the sugar takes up the aroma. Crush large pieces.
Scrape off
Scrape the yellow off the sugar again with a knife.
Dry
Place the sugar on a piece of paper and dry it in the oven at low heat.
Grind together
Grind the dried aromatic sugar together with 125 g of white sugar into an even powder.
Store
Put the lemon sugar into closed jars or tins and store it dry.
The zest is in practice most easily rubbed off with sugar cubes against the peel, as Erken describes; here the method is explained in modern steps. Grinding in a mortar can be replaced by a food processor.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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