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Lingonberries, Uncooked

Uncooked, cleaned lingonberries are placed in jars and completely covered with cold berry juice or boiled, cooled water.

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

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About the dish

Uncooked lingonberries keep because of the berry's natural benzoic acid. Erken gives two variants: covered with cold berry juice or with just boiled, cooled water.

How to make it

  1. 1

    Fill the jars

    Place select, cleaned berries in jars.

  2. 2

    Pour over juice

    Pour over the cold juice, cooked from the less handsome berries, so that it stands well above the berries. Instead of juice you can use boiled, cooled water.

  3. 3

    Storage

    Cover and store cool and dark.

Changes from the original

The ingredient list was reconstructed from the method; units modernized. No amounts are given in the original.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 725)~83% of the text changedremovedadded
tyttebær (utsøkte, rensede). kald tyttebærsaft (kokt av de mindre pene bærene; kan erstattes med kokt, avkjølt vann). Legg utsøkte, Utsøkte, rensede bær has på krukker.. Hell krukker, overhelles med den kalde saften, kolde saft, kokt av de mindre pene bærene, over så den står bær; saften må stå godt over bærene. I stedet for over. Istedenfor saft kan du bruke man fylle kokt, avkjølt vann.. Bind over og sett kaldt og mørkt. koldt vann over.

Note on Modernised

Ingrediensliste rekonstruert fra fremgangsmåten; enheter modernisert. Ingen mengder er oppgitt i originalen.

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Frequently asked questions

Why don't the lingonberries need to be cooked?
Lingonberries naturally contain benzoic acid and a great deal of acidity, which keeps them well without cooking. In this method from 1914, only cleaned, select berries are placed in jars and covered with liquid.
What is used as the liquid over the berries?
Cold juice cooked from the less handsome berries, or simply boiled and cooled water. The most important thing is that the liquid stands well above the berries, so that they do not come into contact with the air.
How should the berries be prepared?
Use only select, whole and cleaned berries. Damaged, unripe and less handsome berries are sorted out and can instead be cooked into the juice that is poured over.

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