Which fruits go into this lingonberry preserve?

5 liters of lingonberries together with 1 kg apples, 1 kg pears and 1 kg plums, plus 3 kg sugar, 1 vanilla bean and 50 g candied peel.

Stir the sugar and cleaned lingonberries over the heat until the sugar has melted. Then add peeled, cut-up apples and pears, pitted plums, a split vanilla bean, and candied peel cut into fine strips. Cook until the apples and pears are tender.

How long must it cook, and what do I do afterward?

Cook until the apples and pears are tender – count on about an hour and a half in all, including preparation. The preserve should be covered as soon as it is done, while it is still hot.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 604.

Lingonberries with Fruit

Erken's mixed preserve of 5 l lingonberries, 3 kg sugar and apples, pears, plums with vanilla and candied peel; cooked until the fruit is tender and covered at once.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 604 (falt i det fri)

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About the dish

From the chapter on preserving in "Stor kokebok" (1914). A generous mixed preserve in which lingonberries are cooked together with the autumn's apples, pears and plums – the acidity of the lingonberries keeps the mixture well.

How to make it

1
Berries and sugar
Clean the lingonberries. Stir the sugar and berries together over the heat until the sugar has melted.
2
Add the fruit
Peel the apples and pears, cut them up, and remove the pits from the plums. Add the fruit along with the split vanilla bean and the finely julienned candied peel.
3
Cook
Let it all cook until the pears and apples are tender.
4
Fill and cover
Fill immediately into warm, dry jars and cover them at once.

Changes from the original

The amounts for apples, pears and plums were fractions that could not be read in the OCR; they have been estimated at 1 kg each. Otherwise unchanged; units modernized (l, kg, g).

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 604) → 1949 (korrekturlest, s. 724)~28% av teksten endretfjernetlagt til

5 l. tyttebær 3 kg. sukker 1 1/2 kg. epler 1 1/2 kg. pærer 1 1/2 kg. plommer 1 stang vanilje 50 gr. sukat. Sukkeret og de rensede tyttebær røres over ~~ilden,~~ varmen til sukkeret er smeltet; ~~saa tilsættes~~ så tilsettes de ~~skrællede, overskaarne~~ skrelte, overskårne epler, pærer, plommer, hvorav stenene er ~~tat~~ tatt ut, 1 stang kløvet vanilje og sukaten, ~~skaaret~~ skåret i fine strimler. Det hele ~~koker,~~ koker til pærer og epler er møre. Overbindes straks.

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Frequently asked questions

Which fruits go into this lingonberry preserve?: 5 liters of lingonberries together with 1 kg apples, 1 kg pears and 1 kg plums, plus 3 kg sugar, 1 vanilla bean and 50 g candied peel.
How do I proceed?: Stir the sugar and cleaned lingonberries over the heat until the sugar has melted. Then add peeled, cut-up apples and pears, pitted plums, a split vanilla bean, and candied peel cut into fine strips. Cook until the apples and pears are tender.
How long must it cook, and what do I do afterward?: Cook until the apples and pears are tender – count on about an hour and a half in all, including preparation. The preserve should be covered as soon as it is done, while it is still hot.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 604.

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