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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 668)~83% of the text changedremovedadded
Sykesaft. Fyld saften ukokt bærsaft (silt). sukker (etter ønske, kan utelates). Fyll den ukokte saften, med eller uten sukker, på rene flasker.. Sett flaskene i en gryte med vann og varm opp sukker paa flasker. Flaskerne pasteuriseres, idet de opvarmes til 80 °C. Hold denne temperaturen 80°. Ved 80° bør de staa i 10 minutter.. Ta lokket minutter. Lokket tages da av gryten, og etter efter 5 minutter minutters forløp kan flaskene tas opp. Sett dem på et klede, og pass på at flaskerne tages op. Selvfølgelig maa de ikke utsettes utsættes for sterk kulde eller trekk. træk. Sæt dem op paa et klæde.

Note on Modernised

Kun oppdelt i trinn; temperaturangivelsen 80 °C er beholdt.

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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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