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Vanilla Sugar

Vanilla sugar from Erken 1914: a vanilla bean is cut small, dried at room temperature (not in the oven), pounded with 60 g sugar, and sifted; the remainder is pounded with 30 g sugar and sifted again. Stored dry in sealed jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 451 (falt i det fri)

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About the dish

From the section "Sugar for flavoring" in the dessert chapter of "Stor kokebok" (1914). Vanilla was a costly commodity, and Erken emphasizes that the bean should be dried at room temperature, not in the oven, so that the aroma is preserved.

How to make it

  1. 1

    Dry the vanilla

    Cut the vanilla bean into quite small pieces and let them dry at room temperature — not in the oven.

  2. 2

    Pound the first time

    Pound the vanilla pieces together with 60 g sugar and sift the mixture.

  3. 3

    Pound the remainder

    Whatever remains in the sieve is pounded again with 30 g sugar and sifted once more.

  4. 4

    Store

    Put the vanilla sugar into well-sealed jars or tins and store it in a dry place.

Changes from the original

The measures are written in modern units. Pounding in a mortar can be done in a food processor; sifting is retained.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 451) → Modernisert~77% av teksten endretfjernetlagt til
1 stang vanilje (bedste sort), stk vaniljestang (beste sort). 60 gr. sukker, g sukker (til første støting). 30 gr. sukker. En stang vanilje (bedste sort) skjæres g sukker (til andre støting). Skjær vaniljestangen i ganske smaa stykker, tørres — små stykker og la dem tørke i romtemperatur – ikke i ovnen —, støtes ovn.. Støt vaniljestykkene sammen med 60 gr. sukker, sigtes; det, g sukker og sikt blandingen.. Det som blir igjen i sigten, sikten støtes igjen på nytt med 30 gr. g sukker, sigtes paany; haves paa og siktes igjen.. Ha vaniljesukkeret på godt tillukkede glas lukkede glass eller bokser og opbevares paa oppbevar det på et tørt sted.

Note til Modernisert

Målene er skrevet i moderne enheter. Støting i morter kan gjøres i kjøkkenmaskin; sikting beholdes.

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Frequently asked questions

Why should the vanilla not be dried in the oven?
The recipe explicitly says "not in the oven." The vanilla should dry at room temperature in a dry place, so that its fine aroma is not lost to heat. That is why the total time is set at a full day.
How much sugar do I need for one vanilla bean?
For one bean of the best quality, a total of 90 grams of sugar is used: first 60 grams pounded together with the cut vanilla and sifted, then 30 grams pounded with what remained in the sieve and sifted again.
How is the vanilla sugar stored?
In well-sealed jars or tins, in a dry place, so the sugar doesn't draw moisture and the aroma keeps.
Why are the pieces left in the sieve pounded a second time?
To extract all the vanilla aroma. Coarser pieces that don't pass through the sieve the first time are pounded with the last 30 grams of sugar and sifted again.

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