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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. 1

    Berries and sugar

    Clean the lingonberries. Stir the sugar and berries together over the heat until the sugar has melted.

  2. 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. 3

    Cook

    Let it all cook until the pears and apples are tender.

  4. 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).

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 604) → Modernised~83% of the text changedremovedadded
5 l. l tyttebær (rensede). 3 kg. sukker kg sukker. 1 kg. kg epler (anslått mengde – brøken er uleselig i originalen). 1 kg. kg pærer (anslått mengde – brøken er uleselig i originalen). 1 kg. kg plommer (anslått mengde – brøken er uleselig i originalen). 1 stang vanilje (kløvd). 50 gr. sukat. Sukkeret g sukat (skåret i fine strimler). Rens tyttebærene. Rør sukker og de rensede tyttebær røres bær sammen over ilden, varmen til sukkeret er smeltet; saa tilsættes de skrællede, overskaarne epler, pærer, plommer, hvorav stenene er tat ut, 1 stang kløvet vanilje smeltet.. Skrell eplene og sukaten, skaaret pærene, del dem, og ta steinene ut av plommene. Legg frukten i fine strimler. Det hele koker, sammen med den kløvde vaniljestangen og den finstrimlede sukaten.. La alt koke til pærer og epler er møre. Overbindes straks. møre.. Fyll straks i varme, tørre krukker og bind over med en gang.

Note on Modernised

Mengdene for epler, pærer og plommer var brøktall som ikke kunne leses i OCR-en; de er anslått til 1 kg hver. Ellers uendret; enheter modernisert (l, kg, g).

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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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