Erken's lingonberry drink (1914): 6 kg crushed lingonberries with 50 g tartaric acid dissolved in 2 l water stand 3 days, are strained, and the juice is stirred cold with half its weight in ground sugar for 1–1½ hours before bottling. Diluted with 3 parts water for use.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 626 (falt i det fri)
A concentrated, uncooked lingonberry syrup from the chapter "Winemaking, liqueurs etc." in "Stor kokebok" (1914). Tartaric acid was used as a preserving and tart addition; the juice is stirred cold until the sugar is dissolved and filled into bottles.
Crush the berries
Crush the lingonberries in a large bowl or crock.
Add the acidulated water
Dissolve the tartaric acid in the water and pour it over the berries. Stir well.
Let it stand
Let the mixture stand for 3 days, then strain it.
Stir in the sugar
Weigh the juice and add ground sugar equal to half its weight. Stir without stopping for 1–1½ hours until the sugar is fully dissolved.
Bottle
Let the juice stand ½ hour, skim it, fill into bottles and cork them well.
Serving
Dilute with 3 liters of water to 1 liter of juice when the drink is to be used.
Measurements kept in kilos/liters/grams. The amount of sugar is given as half the juice's weight (after weighing) as the original states. Tartaric acid can be replaced with citric acid if desired.
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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