Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Blackcurrant or Bird Cherry Liqueur

Liqueur of 1 kg blackcurrants or bird cherries with 1 liter of rum or spirits, 100 g sugar, and 2.5 dl water; steeped covered for 6 weeks with daily stirring, strained, and bottled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 624 (falt i det fri)

Be the first to rate

About the dish

A simple household liqueur from the liqueur chapter of Stor kokebok (Great Cookbook) (1914), where berries are put in spirits and steep for several weeks before being strained into bottles.

How to make it

  1. 1

    Fill the crock

    Put the berries, sugar, water, and rum or spirits in a crock.

  2. 2

    Let it steep

    Cover the crock and let it stand for 6 weeks. Stir every day.

  3. 3

    Strain and bottle

    Strain the liqueur, pour it into bottles, and cork and seal them.

Changes from the original

"Part." is converted to deciliters, "spirits" is given as neutral spirits/vodka. 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. 624) → 1949 (korrekturlest, s. 751)~57% av teksten endretfjernetlagt til
2½ del. vand 100 gr. sukker 1 kg. solbær eller heggebær 1 ¾ l. rum eller spiritus. spiritus ¾ stang vanilje ¾ kg. sukker. Alt haves hes i krukke, staar tildækket står tildekket i 6 uker, røres i hver dag, siles, haves paa hes på flasker, korkes, lakkes. lakses.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long must the liqueur stand?
The mixture stands covered in a crock for 6 weeks (about 42 days). Stir every day throughout the whole period.
What does the liqueur consist of?
2½ deciliters water, 100 grams sugar, 1 kg blackcurrants or bird cherries, and 1 liter of rum or spirits.
How is the liqueur finished?
After 6 weeks the mixture is strained, poured into bottles, corked, and sealed.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), page 624.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!