A simple basic recipe for sugar brine from Erken's preserving chapter: 1 liter of water is boiled a few minutes with 500–1000 g sugar, skimmed, and strained clear. Used for sterilizing and pre-cooking fruit and berries in jars.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 579 (falt i det fri)
The sugar brine belongs to the chapter on preserving and sterilizing fruit. On the same page Erken explains that the fruit can be pre-cooked in sugar brine (3–400 g sugar per liter of water) to prevent loose fruit from floating up in the jar during sterilizing.
Boil the brine
Put the water and sugar in a pot and bring to a boil. Let it boil a few minutes until the sugar is completely dissolved.
Skim off
Skim off all the foam that settles on the surface.
Strain
Strain the brine through a fine-mesh sieve, a coffee filter, or a clean cloth (originally: cleaned cotton wool), so it becomes completely clear.
Variation
A thin brine can also be made by dissolving the sugar in cold water. For a stronger brine, the water is heated, or the brine is boiled and strained.
The amounts have been put into modern measures (liter/grams). The straining through "cleaned cotton wool" has been modernized to a fine-mesh sieve or coffee filter. Otherwise unchanged.
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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