Coarsely crushed loaf sugar is sifted twice; the grains that remain can be colored with a few drops of food/confectioner's coloring, rubbed evenly, dried in a lukewarm oven, and stored dry as cake decoration.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 450 (falt i det fri)
Sugar grains — coarsely crushed and optionally colored sugar — were used to sprinkle over cakes and pastries. Loaf sugar was then a common commodity in solid sugar loaves that had to be crushed at home.
Crush the sugar
Crush the loaf sugar coarsely.
Sift
Sift the sugar first through a coarse sieve, then through a finer sieve. The grains that remain in the sieve are used.
Color
Spread the sugar grains out over a sheet of paper and add a couple of drops of confectioner's coloring. Rub the sugar between your hands until the color is evenly distributed.
Dry and store
Dry the sugar in a not-too-hot oven. Store it covered in a dry place.
Loaf sugar has been replaced with pearl sugar/coarse sugar in the ingredient list, and food coloring with modern confectioner's coloring. The method has been divided into steps.
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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