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Invalid's Cordial (sykesaft)

Sykesaft ("invalid's cordial"): uncooked berry cordial, with or without sugar, is bottled and pasteurized at 80 °C for 10 minutes. The lid is taken off the pot, the bottles removed after 5 minutes and set on a cloth away from drafts.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 668 (falt i det fri)

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About the dish

Uncooked, pasteurized cordial was considered especially valuable for the sick because as much as possible of the berry's freshness and nutritional value was preserved.

How to make it

  1. 1

    Fill the bottles

    Fill the uncooked cordial, with or without sugar, into clean bottles.

  2. 2

    Pasteurize

    Place the bottles in a pot of water and heat to 80 °C (175 °F). Hold this temperature for 10 minutes.

  3. 3

    Cool gently

    Take the lid off the pot, and after 5 minutes the bottles can be removed. Set them on a cloth, and make sure they are not exposed to strong cold or drafts.

Changes from the original

Only divided into steps; the temperature specification of 80 °C (175 °F) has been kept.

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. 668) → 1949 (korrekturlest, s. 802)~38% av teksten endretfjernetlagt til
Sykesaft. Fyld Fyll saften ukokt med eller uten sukker paa på flasker. Flaskerne Flaskene pasteuriseres, idet de opvarmes til 80°. Ved 80° bør de staa stå i 10 minutter. Lokket tages tas da av gryten, og efter 5 minutters forløp kan flaskerne tages flaskene tas op. Selvfølgelig maa må de ikke utsættes utsettes for sterk kulde eller træk. Sæt sterk trekk. Sett dem op paa på et klæde.

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Frequently asked questions

What is "sykesaft", and how is it made?
It is a cordial for use in caring for the sick. The uncooked cordial is bottled - with or without sugar - and pasteurized in a water bath instead of being boiled.
How are the bottles pasteurized?
The bottles are heated to 80 °C and should stay at this temperature for 10 minutes. Then the lid is taken off the pot, and after 5 minutes the bottles can be removed.
What do I need to watch out for when the bottles are removed?
They must not be exposed to strong cold or drafts, as the glass may crack. Set them on a cloth while they cool down.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 668, in the chapter on caring for and feeding the sick.

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