How much sugar should I allow per liter of juice?

375 grams of sugar per liter of strained juice. The berries (1 kg) are first boiled with 1½ liters of water until they release their juice, and then the mass is strained before the sugar is calculated.

How long should the cordial boil?

After the sugar is added, the juice is boiled for half an hour. It is skimmed along the way. Before this, the berries are boiled in the water until they have given up their juice.

How should the cordial be bottled and stored?

Pour the cordial hot into dry, warm bottles, cork them, and seal the corks with wax. Dry, warm bottles keep the glass from cracking and give better shelf life.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 601, in the chapter on preserving and cordials.

Black currant cordial

Erken's black currant cordial (1914): 1 kg black currants boiled with 1.5 l water, strained, and the juice boiled ½ hour with 375 g sugar per liter before being bottled hot.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 601 (falt i det fri)

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About the dish

From "Preserving" in Erken's "Stor kokebok" (1914). Black currant cordial was considered especially healthful and was a fixture of the household's winter stores.

How to make it

1
Extract the juice
Boil the cleaned berries with the water until the berries have released their juice.
2
Strain and measure
Strain the juice and measure it.
3
Boil the cordial
Take 375 g sugar for each liter of juice, and boil the mixture half an hour. Skim.
4
Bottle
Pour the cordial hot into dry, warm bottles. Cork and seal.

Changes from the original

Units modernized (grams, liters), the method set out in steps. "Corked, sealed with wax" is rendered as sealing.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 601)~86% of the text changedremovedadded

1 kg kg. solbær ~~(rensede). 1,5 l vann. 375 g sukker (per liter silt saft). Kok de~~ 1 ½ l. vand sukker. De rensede ~~bærene med vannet~~ bær og vandet koker, til bærene har saftet ~~seg.. Sil saften og mål den opp.. Ta 375 g sukker til~~ sig, siles. Til hver liter ~~saft, og kok blandingen en halv time. Skum av.. Hell saften~~ saft tages 375 gr. sukker; dette koker ½ time, skummes, heldes varm på paa tørre, varme ~~flasker. Kork og forsegl.~~ flasker; korkes, lakkes.

Note on Modernised

Enheter modernisert (gram, liter), fremgangsmåten satt i trinn. «Korkes, lakkes» er gjengitt som forsegling.

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Frequently asked questions

How much sugar should I allow per liter of juice?: 375 grams of sugar per liter of strained juice. The berries (1 kg) are first boiled with 1½ liters of water until they release their juice, and then the mass is strained before the sugar is calculated.
How long should the cordial boil?: After the sugar is added, the juice is boiled for half an hour. It is skimmed along the way. Before this, the berries are boiled in the water until they have given up their juice.
How should the cordial be bottled and stored?: Pour the cordial hot into dry, warm bottles, cork them, and seal the corks with wax. Dry, warm bottles keep the glass from cracking and give better shelf life.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 601, in the chapter on preserving and cordials.

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