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Gooseberry cordial

Erken's gooseberry cordial ("saft", a sweetened fruit syrup; 1914): 6 l berries are boiled down in 1 l water, the juice is strained and boiled 10 minutes with 0.5 kg sugar per liter, then bottled hot in bottles that are corked and sealed with wax.

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). The cordial was bottled hot in bottles that were then corked and sealed with wax for shelf life.

How to make it

  1. 1

    Boil down the berries

    Boil the berries down well in the water.

  2. 2

    Strain and measure

    Strain the juice and measure it.

  3. 3

    Boil the juice

    Take 0.5 kg sugar for each liter of juice. Boil 10 minutes and skim well.

  4. 4

    Bottle

    Pour the juice hot into dry, warm bottles. Cork and seal.

Changes from the original

Units are modernized, and "corked, sealed with wax" is described as sealing clean bottles. The method is broken 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. 601) → 1949 (korrekturlest, s. 722)~47% av teksten endretfjernetlagt til
6 l. 1. bær 1 l. vand 1. vann sukker. Bærene utkokes i vandet, vannet, siles, maales. måles. Til hver liter saft tages ½ tas y 2 kg. sukker, kokes koker 10 minutter, skummes godt, heldes helles varm paa på tørre, varme flasker, korkes, lakkes.

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Frequently asked questions

How much sugar should I use?
½ kg sugar per liter of strained juice. You measure the juice after the berries have been boiled down and strained, and calculate the sugar amount from that.
How long should the cordial boil?
The berries are first boiled down in 1 liter of water until tender, then the juice is strained and boiled with the sugar for 10 minutes. Skim well along the way. Total time is around 80 minutes.
How is the cordial bottled?
Pour the cordial hot into dry, warm bottles, cork them, and seal the corks with wax. Warm, dry bottles keep the glass from cracking and give better shelf life.
Where is the recipe from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 601. The stated quantity is 6 liters of gooseberries and 1 liter of water.

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