Whole choice lingonberries are placed in a jar and covered with cold, boiled juice pressed from the less pretty berries (½ kg sugar per liter of berries).
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 604 (falt i det fri)
A simple, old method for preserving whole, fine lingonberries: the pretty berries are placed whole in a jar and covered with juice pressed from the less pretty berries.
Make the juice
Press juice from the less pretty berries, measure the juice and boil it with ½ kg sugar for each liter of berries. Cool completely.
Arrange the berries
Place the choice, cleaned berries in a jar.
Pour over
Pour the cold juice over the berries so they are well covered, and tie over.
Units modernized; the unclear fraction in the OCR ('Vi kg.') read as ½ kg. Ingredient list reconstructed from the method.
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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