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Sugar-free preserving 1918

Raw juicing

Cloudberries

  • cloudberries (whole)
  • water
  • tartaric acid (dissolved in the water)
  1. Preparation. Place whole cloudberries in wide-necked bottles.
  2. Adding the liquid. Fill with water in which tartaric acid has been dissolved.
  3. Closing. Cork the bottles and seal with sealing wax.
Original text
Hele multer lægges paa vidhalsede flasker, paa fyldes vand hvori er opløst vinsyre. Flaskerne korkes og lakkes.
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Facsimile of “Cloudberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rhubarb

  • rhubarb stalks (peeled)
  • water (fresh, cold, or boiled and cooled if hard or poor)
  1. Preparation. Peel the stalks and cut them into small pieces, about 3 cm long, then split lengthwise into 2–4 parts according to thickness.
  2. First filling. Pour over fresh, cold water. If the water is hard or poor, it must first be boiled and cooled completely.
  3. Temporary closing. Stopper the bottles for the time being only with a cotton-wadding stopper, as the stalks absorb some of the water.
  4. Topping up and final closing. The next day add more water, and cork the bottles and seal with sealing wax.
Original text
Stilkene flaaes og skjæres op i smaa stykker, ca. 3 cm. lange, deles deretter op langsetter i 2—4 dele etter tykkelsen. Overheldes friskt, koldt vand — haardt vand og daarlig vand bør kokes og helt avkjøles. — Flaskerne korkes foreløbig kun med vatkork, ti stilkene suger nogeU av vandet ind. Dagen etter paafyldes mere vand, og flaskerne korkes og lakkes.
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Facsimile of “Rhubarb” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Blackcurrants

  • blackcurrants (whole)
  • water
  1. Preparation. Carefully snip off the blossom ends and stalks.
  2. Filling and sealing. Put the berries straight into bottles, fill with water, cork and seal with lacquer.
Original text
Blomst og stilk klippes forsigtig av. Bærene haves straks paa flasker, som fyldes med vand, korkes og lakses.
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Facsimile of “Blackcurrants” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberries

  • gooseberries
  • water (boiled, cold, with tartaric acid added)
  1. Preparation. Carefully snip off the blossom ends and stalks; rinse the berries.
  2. Filling. Fill the berries into bottles; pour over boiled, cold water with tartaric acid added.
  3. Sealing. Cork the bottles and seal with lacquer.
Original text
Blomst og stilk klippes forsigtig av; bærene skylles og fyldes i flasker; kokt, koldt vand, tilsat vinsyre, paaheldes. Flaskerne korkes og lakses.
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Facsimile of “Gooseberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cordials and juice

Bilberry and gooseberry cordial

  • 7 l bilberries
  • 7 l gooseberries
  • 2 l water
  • 10 g tartaric acid
  1. Mixing and extracting. Boil everything together until the juice has separated out, then strain through a jelly bag.
  2. Preparation. Boil the juice for 40 minutes, fill into bottles while hot and cork.
  3. Sterilising. Leave for 24 hours and sterilise for 1/2 hour. Seal with lacquer.
Original text
Blåbær- og stikkelsbærsaft. 7 l. blåbær. 7 l. stikkelsbær. 2 l. vand. 10 gr. vinsyre. Alt kokes sammen til saften er utskilt, siles gjennem silepose. Saften koker i 40 min., fyldes varm på flasker, korkes, står 24 timer og steriliseres 1/2 time. Lakkes.
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Facsimile of “Bilberry and gooseberry cordial” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberry drink

  • 1 l water
  • 2.5 l bilberries (cleaned)
  1. Boiling. Put the cleaned berries on the heat with the water and boil until the berries burst.
  2. Straining. Strain through a straining cloth.
  3. Sterilising and storage. Fill the juice into bottles and cork them. Tie the cork down with an apothecary's knot and sterilise the juice at 60° for 1/2 hour. Seal the bottles with lacquer.
  4. Use. When using, it can be diluted with up to 2 parts water.
Original text
1 l. vand, 2½ l. blaabær. De rensede bær sættes over ilden med vandet og koker til bærene brister. Siles gjennem sileklæde. Saften fyldes paa flasker som korkes, korken overbiudes med apoteker knute og saften steriliseres ved 60° ½ time. Flaskerne lakses. Dette er en udmerket borddrik; ved bruk kan den fortyndes med indtil 2 dele vand.
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Facsimile of “Bilberry drink” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberry drink

  • 1 l water
  • 2.5 l bilberries (cleaned)
  1. Boiling. Put the cleaned berries on the heat with the water and boil until the berries burst.
  2. Straining. Strain through a straining cloth.
  3. Bottling and sterilising. Fill the juice into bottles and cork them, tie the cork down with an apothecary's knot and sterilise the juice at 60° for 1/2 hour. Seal the bottles with lacquer.
Original text
1 l vand, 2½ l blaabær. De rensede bær sættes over ilden med vandet og koker til bærene brister. Siles gjennem sileklæde. Saften fyldes paa flasker som korkes, korken overbiudes med apoteker knute og saften steriliseres ved 60° ½ time. Flaskerne lakkes.
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Facsimile of “Bilberry drink” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberry cordial

  • 1 l bilberries
  • 0.5 l water
  1. Boiling and straining. For each litre of berries, take 1/2 litre of water. Bring this to the boil and strain through a straining cloth.
  2. Storage. The next day, boil the juice for 1/2 hour, fill into bottles, cork and seal with lacquer.
Original text
Til hver liter bær tages ½ liter vand. Dette gives et opkok, siles gjennem sileklæde. Næste dag kokes saften ½ time, fyldes paa flasker, korkes og lakses.
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Facsimile of “Bilberry cordial” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberry cordial with tartaric acid

  • 1 kg bilberries (cleaned)
  • 2 parts water
  • 1 g tartaric acid
  1. Crushing and mixing. Lightly crush the cleaned berries and pour over the water and tartaric acid. Leave overnight and bring to the boil.
  2. Straining. Strain through a jelly bag (do not wring or squeeze the bag).
  3. Boiling and bottling. Boil the juice for 1/2 hour, fill into bottles while hot and cork. Leave for 24 hours and sterilise at 60° for 1 1/2 hours. Seal with lacquer.
Original text
1 kg bær, 2 del vand, 1 gr vinsyre. De rensede bær knuses let og paaheldes vand og vinsyre, staar natten over og gives et opkok. Siles i sileposen (vrid eller pres ikke sileposen). Saften koker ½ time, fyldes varm paa flasker, korkes, staar i 24 timer og steriliseres ved 60° i 1½ time. Lakkes.
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Facsimile of “Bilberry cordial with tartaric acid” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberry cordial with tartaric acid

  • 1 kg bilberries (cleaned)
  • 2 parts water
  • 1 g tartaric acid
  1. Preparation. Lightly crush the cleaned berries and pour over the water and tartaric acid.
  2. Standing and boiling. Leave overnight and bring to the boil.
Original text
1 kg. bær. 2 del. vand. 1 gr. vinsyre. De rensede bær knuses let og paaheldes vand og vinsyre, staar natten over og gives et opkok.
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Facsimile of “Bilberry cordial with tartaric acid” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberry soup

  • 2 parts dried bilberries
  • 1.5 l water
  1. Boiling. Boil the berries and water together until the berries are tender, about 1/4 hour.
Original text
Til blaabaersuppe benyttes 2 del. tørrede baer til 1 1/2 l. vand. Koker til bærene er møre, ca. 1/4 time.
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Facsimile of “Bilberry soup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Berry table drink

  • cleaned berries, any kind you like
  1. Boiling. Boil without water until the juice has been released.
  2. Straining. Strain through a jelly bag.
  3. Standing and boiling. Leave for 4 hours; bring to the boil.
  4. Filling the bottles. Fill boiling hot through a warm funnel and with a warm spoon into warm, sterile bottles; stand them straight away in a warm dish on the stove.
  5. Cork and lacquer. Put corks in the properly filled bottles straight away. When the bottles have cooled a little, dip them again in the melted lacquer so the cork becomes quite airtight.
  6. Use. When using, add water and, depending on the type of berry, a little sugar if you like.
Original text
Borddrik av bær. De rensede bær — hvilken sort man vil — koker uten vand til de har saftet sig, siles gjennem silepose. Staar i 4 timer; gives et opkok og fyldes kokende gjennom varm trakt og med varmske paa varme, sterile flasker; sættes straks i et varmt fat paa komfyren. Myke korker og smeltet lak maa være i beredskap. I de passe fyldte flasker sættes straks kork. Naar flaskerne er litt avkjølet, dyppes de igjen i det smeltede lak, saa korken blir ganske lufttæt. Ved bruk til sættes vand og efter bærsorten litt sukker, om man vil.
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Facsimile of “Berry table drink” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Raspberry extract

  • 1 kg raspberries
  • 300 g sugar
  1. Cleaning. Clean the berries but preferably do not wash them; that depends on where the berries come from.
  2. Layering in the apparatus. Layer the berries with the sugar in the apparatus and treat as explained on page 18.
  3. Sterilising. As soon as the extract is in bottles, cork them, tie down with an apothecary's knot and sterilise at 60° for 1/2 hour.
  4. Second sterilising. Sterilise again at 60° for 1/2 hour within 24 hours.
  5. Lacquering. Seal with lacquer.
Original text
1 kg. bringebær. 300 gr. sukker. Bærene renses men vaskes helst ikke; det maa nu komme an paa, hvor man har bærene fra. Bærene lægges lagvis med sukkeret i apparatet, og det behandles som forklart side 18. Straks ekstrakten er kommet paa flasker, korkes disse, overbindes apotekerknute og steriliseres ved 60° i ½ time. Omsteriliseres ved 60° ½ time inden 24 timers forløp. Lakses.
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Facsimile of “Raspberry extract” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Raspberry cordial I

  • 3 kg berries
  • 6 parts water
  1. Crushing and extracting. Crush the berries in a bowl and pour over the water, leave overnight, then strain.
  2. Preparation. Pour off the juice and boil for 20 minutes, skimming.
  3. Bottling. Pour boiling hot into warm, sulphured bottles, boil again straight away and seal with lacquer immediately.
Original text
Bringebærsaft I. 3 kg. bær. 6 del. vand. Bærene knuses i et fat og påheldes vandet, står natten over, siles. Saften heldes fra og kokes i 20 min., skummes og heldes kokende varm på varme, svovlede flasker, kokes straks og lakkes øieblikkelig.
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Facsimile of “Raspberry cordial I” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Raspberry cordial II

  • berries
  • 2 parts water
  • 1 tsp tartaric acid
  1. Pressing. Put the berries in a jar and press them well.
  2. Extracting. Pour over the water with tartaric acid; leave for 2 days in a cool place.
  3. Straining. Stir everything well and pour into the jelly bag.
  4. Sterilising. Boil the juice for 20 minutes, fill into warm bottles while hot, cork, leave for 24 hours and sterilise for 25 minutes at 85°.
Original text
Bringebærsaft II. Bær. Vand. Vinsyre. Ha bærene i en krukke og pres dem godt. 2 del. vand med 1 teske vinsyre heldes over; står i 2 døgn på et kjølig sted. Alt omrøres godt og heldes i sileposen. Saften korkes i 20 min., fyldes varm på varme flasker, korker, står i 24 timer og steriliseres i 25 min. ved 85°.
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Facsimile of “Raspberry cordial II” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Raspberry extract

  • 1 kg raspberries
  • 300 g sugar
  1. Preparation. Clean the berries but preferably do not wash them; that depends on where the berries come from.
  2. Layers and extracting the juice. Layer the berries with the sugar in the apparatus and treat as explained on page 18.
  3. Filling and sealing. As soon as the extract is in bottles, cork them and tie down with an apothecary's knot.
  4. Sterilising. Sterilise at 60° for 1/2 hour. Sterilise again at 60° for 1/4 hour within 24 hours. Seal with lacquer.
Original text
Bringebærekstrakt. 1 kg. bringebær. 300 gr. sukker. Bærene renses men vaskes helst ikke; det maa nu komme an paa, hvor man har bærene fra. Bærene lægges lagvis med sukkeret i apparatet, og det behandles som forklart side 18. Straks ekstrakten er kommet paa flasker, korkes disse, overbindes apotekerknute og steriliseres ved 60° i Va time. Omsteriliseres ved 60° 1 /é time inden 24 timers forløp. Lakkes.
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Facsimile of “Raspberry extract” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple drink, good and cheap

  • 6 l apple peel and cores
  • 6 l water
  • bitter orange peel
  • 100 g yeast
  • 200 g sugar (to taste)
  1. Boiling. Boil the apple peel and cores with the water and bitter orange peel for 1 to 2 hours.
  2. Straining. Strain without pressing.
  3. Warming and fermenting. Warm the juice until lukewarm, add the yeast and sugar to taste, about 200 g. Stir now and then.
  4. Bottling. Fill into bottles the next day after skimming well. Cork the bottles and seal with lacquer.
  5. Storage. It should preferably be left for 1 to 2 weeks before use.
Original text
Epietrik, god og billig 6 å 6 l. epleskal og kjernehus. 6 l. vand. Pommeransskal. 100 gr. gjær. Sukker. Epleskal og kjerner samt vand og pommerans skal koker 1 å 2 timer. Siles uten at presses. Saften opvarmes derefter til den er lunken, gjæren tilsættes samt sukker efter smak, ca. 200 gr. Om røres av og til, fyldes næste dag paa flasker efter at være godt skummet. Synes man det er for sterkt, kan det tilsættes med kokt, koldt vand. Flaskerne korkes og lakkes; bør helst ligge 1 å 2 uker før det brukes. Naar man ikke har frisk frugt at benytte, kan man med likesaa godt resultat benytte tørrede skal og kjernehus eller tørret nedfaldsfrugt.
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Facsimile of “Apple drink, good and cheap” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple must

  • raw, tart apples
  • rowanberries (optional)
  1. Washing and pressing. Wash raw, tart apples well, and then press them using an ordinary juice press.
  2. Resting. Leave covered for 6 hours, then heat to 70 °C.
  3. Mixing. If you have some rowanberries, it is good to mix their juice into the must; they help the keeping quality and help to make the must clear.
  4. Filling. Fill the juice into sterile bottles, not too full, then cork and tie down with an apothecary's knot.
  5. Heat treatment. Put the bottles in a pot with paper between the bottles; pour in water until it stands above them, heat to 70 °C and hold at this temperature for 45 minutes.
  6. Lacquering. Take the bottles out and seal with lacquer straight away.
  7. Storage and racking. When it has lain for 1/2 year, siphon it off into new, sterile bottles.
  8. Pasteurising. Cork the bottles and pasteurise again for 45 minutes.
  9. Ready to use. It should be left for 1/2 year before use.
Original text
Raa, sure epler vaskes godt, og de presses derefter ved hjælp av en almindelig saftpresse. Staar tildækket i 6 timer, opvarmes til 70° C. Har man nogen rognebær, er det godt at blande saften av disse i mosten; disse hjælper paa holdbarheten og paa at faa mosten klar. Saften fyldes paa sterile flasker — ikke for fulde — som korkes og overbindes apotekerknute. Flaskerne sættes i gryte med papir imellem flaskerne; vand heldes i til det staar over dem, opvarmes til 70° C. og holdes ved denne temperatur i 45 min. Flaskerne tages op og lakkes straks. Naar den har ligget 1/2 aar tappes den ved hjælp av hævert over paa nye, sterile flasker. Flaskerne korkes og pasteuriseres igjen i 45 min. Bør ligge 1/2 aar før den brukes.
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Facsimile of “Apple must” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple beer

  1. Method. Boil apple syrup in just the same way as pear syrup.
Original text
Eplesirup kokes ganske som pæresirup.
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Facsimile of “Apple beer” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apples are treated in the same way as gooseberries for jelly.

  • apples
  1. Method. Treat in the same way as gooseberries for jelly.
Original text
Epler behandles paa samme maate som stikkelsbær til gelé.
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Facsimile of “Apples are treated in the same way as gooseberries for jelly.” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple juice

  • apples (small)
  • apple peel (left over from dried or bottled apples)
  • water (enough to cover)
  1. Mixing. Put small apples and apple peel left over from dried or bottled apples in the preserving pan and pour over enough water to just cover the apples.
Original text
Epler. Vand. Smaa epler og epleskal efter tørrede eller hermetisk nedlagte epler lægges i syltekjelen og overheldes saa meget vand at det saavidt dækker eplerne.
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Facsimile of “Apple juice” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple juice

  • apples (small, or dried or bottled)
  • water (enough to just cover the apples)
  1. Boiling. Put the apples in the preserving pan and pour over water. Boil until the apples are quite tender.
  2. Pressing. Press through a horsehair sieve, and then put the pressed-out pulp in the jelly bag.
  3. Sterilising. Pour the juice into bottles and cork them, sterilise at 60° for 1/2 hour. Seal with lacquer.
Original text
Eplesaft. Epler. Vand. Små epler og epleskal efter tørkede eller hermetisk nedlagte epler læges i syltekjelen og overheldes så meget vand at det såvidt dekker eplerne. Koker til eplerne er godt møre, presses gjennem hårsigt, og det utpressede haves derefter i sileposen. Saften heldes på flasker som korkes, steriliseres ved 60° 1/2 time. Lakkes.
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Facsimile of “Apple juice” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple syrup with apples (apple butter)

  • apples (with peel and seeds)
  • water (quite a little)
  • pear or apple syrup (somewhat thin, but not completely boiled down)
  1. Preparation. Cut the apples into 4 pieces.
  2. Boiling. Boil, stirring, with quite a little water in the bottom of the pot. Press through a horsehair sieve.
  3. Adding and finishing. When the pear or apple syrup is somewhat thin, but not completely boiled down (so that it hangs in threads from the spoon), add the apple porridge, boil, stirring, for about 1/4 hour, pour warm into warm jars and tie down.
Original text
Eplesirup med epler (eplesmør). Epler kokes med skål og kjerner, men skjæres op i 4 dele. Koker under omrøren med ganske litet vand i bunden paa gryten. Presses gjennem haarsigt. Naar pære- eller eplesirup er noget tynn, men ikke helt indkokt (hænger da i traader fra skeen), tilsættes eplegrøten, koker under omrøren ca. ¼ time, heldes varm i varme krukker, overbindes.
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Facsimile of “Apple syrup with apples (apple butter)” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Carrot syrup

  • carrots
  1. Preparation. Scrape the carrots, rinse them and cut into thin slices.
  2. Steaming. Steam until tender with a very small amount of water in the pot.
  3. Pressing. Press out the juice using a press or a sieve.
  4. Boiling down. Boil the juice down to a smooth syrup, pour into containers and cover with parchment paper once cold.
  5. Use. Use in place of sugar in fruit sauces, porridge and so on.
Original text
Gulerøtter skrapes, skylles og skjæres op i tynde skiver; dampes møre med ganske ubetydelig vand i gryten. Saften presses ut ved hjælp av presse eller en sigt. Saften koker ind til en jevn sirup, heldes op og overbindes med pergamentpapir naar den er kold. Benyttes istedenfor sukker i frugt sauser, grøt o. s. v.
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Facsimile of “Carrot syrup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Strawberry cordial

  • 1.5 kg strawberries
  • 4 part water
  • 15 g tartaric acid
  1. Infusion. Pour over the berries the water in which the tartaric acid has been dissolved. Leave to stand covered for 1 day.
  2. Pressing. Pour into a straining bag.
  3. Boiling and filling. Boil the juice for 10 minutes, pour hot into warm bottles, cork immediately and seal with sealing wax.
Original text
Jordbærsaft. IV2 kg. bær. 4 del. vand. 15 gr. vinsyre. Bærene overheldes vandet hvori vinsyren er opløst, staar tildækket i 1 døgn, heldes i sileposeu. Saften koker i 10 min., fyldes varm paa varme flasker, korkes øieblikkelig og lakkes.
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Facsimile of “Strawberry cordial” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cherry cordial

  • 1 kg cherries
  • 2.5 part water
  1. Preparation. Stone and crush the berries and pour the water over.
  2. Infusion and boiling. Leave to stand overnight, then boil for 1 hour.
  3. Pressing. Pour into the straining cloth.
  4. Final boiling and filling. Boil the juice for 5 minutes, then pour it boiling hot into warm, sulphured bottles, which are corked immediately. Seal with sealing wax.
Original text
Kirsebærsaft. 1 kg. bær. 2Va del. vand. Bærene stenes, knuses, paaheldes vandet, staar natten over og koker derpaa 1 U time. Heldes i sileklædet. Saften koker i 5 min. og heldes derpaa kokende varm i varme, svovlede flasker, som straks korkes. Lakkes.
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Facsimile of “Cherry cordial” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cherry cordial or blackcurrant cordial

  • sugar
  • water
  • berries (cherries or blackcurrants)
  1. Boiling. Boil the sugar and water for 1½ hours, skimming.
  2. Adding the berries. Place the berries in a wide preserving pan and strain the boiled syrup over them.
  3. Heating. Heat slowly to 65° C. and hold at this temperature for 5 min.
  4. Cooling. Leave to stand cold with the lid on the pot until the next day.
  5. Packing. Carefully place the berries in jars and pour the strained syrup over.
  6. Closing and sterilising. Close the jars. Sterilise for 15 min. at 75°.
Original text
Sukker og vand koker 1½ time, skummes. Bærene lægges i en vid syltekjel, og den kokte lake siles over. Opvarmes langsomt til 65° C., holdes ved denne temperatur i 5 min. Sættes koldt med lokk paa gryten til næste dag. Bærene lægges forsigtig paa glas, og den silte lake heldes over. Glassene lukkes. Steriliseres i 15 min. ved 75°. For farvens skyld kan litt kirsebærsaft haves i sukkerlaken fra først av.
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Facsimile of “Cherry cordial or blackcurrant cordial” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Pear syrup

  • 8 kg pears (overripe and damaged)
  • 1 l water
  1. Preparation. Wash the pears, cut them up, and remove blossom end and stalk.
  2. Boiling. Boil the fruit until quite tender in water (1 l to 8 kg pears).
  3. Pressing and straining. Press out the juice, either through a press or by rubbing through a purée press. Then strain through a coarse straining cloth.
  4. Boiling down. Pour the juice into the pan and boil, stirring constantly, down to a smooth syrup; it should hang in threads from the spoon.
  5. Filling. Pour the syrup into pots or bottles and use it to sweeten soups and so on. Cover with parchment paper when cold.
Original text
Pæresirup. Hertil kan brukes overmodne og beskadigede pærer, i det hele pærer som man ellers ikke har nogen bruk for. De vaskes, skjæres op, blomst og stilk fjernes. Frugten kokes saa ganske mør i vand, 1 l. til 8 kg. pærer. Saften presses fra, enten gjennem presse eller gnides gjennem purépresse. Siles derefter gjennem grovt sileklæde. Saften heldes i kjelen og koker under stadig omrøren ind til en jevn sirup; hænger i traader fra skeen. Sirupen heldes i krukker eller flasker og brukes til at søte supper etc. med. Overbindes med pergamentpapir.
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Facsimile of “Pear syrup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rhubarb cordial

  • rhubarb stalks, preferably red
  • water (just enough to barely cover the stalks)
  1. Preparation. Wash and dry the rhubarb stalks. Do not peel, but cut into small pieces, almost chopping them, and place in jars.
  2. Infusion. Add water, just enough to barely cover the stalks. Leave to stand for 2 days, then bring to a boil.
  3. Pressing. Pour into a straining bag.
  4. Filling and sterilising. Fill the juice into bottles, which are corked immediately and tied over with string. Sterilise at 60° for ½ hour. Sterilise again within 24 hours for ½ hour at 60°.
Original text
Rabarbersaft. Rabarberstilker. Vand. Rabarberstilker, helst røde, vaskes, tørres, skrælles ikke, men skjæres i små stykker, næsten hakkes, og lægges i krukker. Vand tilsættes så meget at det knapt dækker stilkene, staar i 2 døgn, gives et op kok og heldes i sileposeu. Saften fyldes på flasker, som straks korkes og overbindes med hyssing. Steriliseres ved 60° ½ time. Omsteriliseres inden 24 timer ½ time ved 60°.
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Facsimile of “Rhubarb cordial” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Redcurrants 2/3 and raspberries 1/3

  • 2 part redcurrants
  • 1 part raspberries
  1. Method. Gives an excellent juice for jelly and is treated like redcurrants for jelly.
Original text
Ribs 2/3 og bringebær 1/3 gir ogsaa en udmerket god saft til gelé og behandles som ribs til gelé.
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Facsimile of “Redcurrants 2/3 and raspberries 1/3” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Redcurrant cordial I

  • well-ripened, cleaned redcurrants
  • cold water (enough to come ¼ of the way up the jar)
  1. Heating. Fill the well-ripened, cleaned berries into a tall jar set in a pot. Pour so much cold water into the pot that it comes ¼ of the way up the jar. Boil until the berries have released their juice well.
  2. Pressing. Pour into the straining bag.
  3. Final boiling and filling. The juice is then boiled for 20 minutes, skimmed and poured boiling hot into warm, sulphured bottles, corked at once and sealed immediately with sealing wax.
  4. Sterilising. The juice can be sterilised if you wish, then at 60° for ½ hour.
Original text
Ribssaft I. De godt modne, rensede bær fyldes i en høi krukke som sættes i en gryte, og så meget koldt vand fyldes i gryten, at det gaar ¼ op ad krukken. Koker til bærene har saftet sig godt. Heldes i sileposen. Saften koker derefter i 20 min., skummes og heldes kokende varm på varme, svovlede flasker, korkes straks og lakkes øieblikkelig. Denne saft kan holde sig i flere år. Saften kan steriliseres om man vil, da ved 60° i ½ time.
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Facsimile of “Redcurrant cordial I” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Redcurrant cordial II

  • Redcurrants
  1. Crushing and placing in a jar. Crush the redcurrants and place in a jar. Leave to stand cold for 1 day.
  2. Pressing and filling. Press out the juice and fill into bottles.
  3. Bottling. Cork the bottles and sterilise at 60° for ½ hour. Seal with sealing wax.
Original text
Ribsene knuses, haves i krukke, staar koldt i 1 døgn. Saften presses fra, fyldes paa flasker, korkes og steriliseres ved 60° Va time. Lakses.
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Facsimile of “Redcurrant cordial II” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Juice for jelly: apples

  • apples
  1. Method. Treat in the same way as gooseberries for jelly.
Original text
Epler behandles paa samme maate som stikkelsbær til gelé.
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Facsimile of “Juice for jelly: apples” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Juice for jelly: redcurrants

  • redcurrants (cleaned berries)
  1. Cooking in a water bath. Fill the cleaned berries into a jar and cook in a water bath until the berries have released their juice.
  2. Straining. Strain through a straining bag.
  3. Filling the jars and sterilising. Immediately fill the juice into jars with good rubber rings. Close the jars and sterilise immediately for 1/2 hour at 85°.
  4. Storage. The juice can be kept for several years, and when you have the opportunity, in other words when you can get sugar, redcurrant jelly is made from it in the same way as from fresh juice.
Original text
Saft til gelé. Ribs. De rensede bær fyldes i en krukke, kokes i vandbad til bærene har saftet sig. Siles gjennem silepose. Saften fyldes straks paa glas med gode gummiringer. Glassene lukkes og steriliseres straks i 1/2 time ved 85°. Saften kan opbevares i flere aar, og naar man faar anledning til det, med andre ord faar sukker, kokes ribsgelé av den paa samme maate som av frisk saft.
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Facsimile of “Juice for jelly: redcurrants” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Juice for jelly: redcurrant and raspberry

  • 2 parts redcurrants (out of 3)
  • 1 parts raspberries (out of 3)
  1. Method. Gives an excellent juice for jelly and is treated like redcurrants for jelly.
Original text
Ribs 2/3 og bringebær 1/3 gir ogsaa en udmerket god saft til gelé og behandles som ribs til gelé.
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Facsimile of “Juice for jelly: redcurrant and raspberry” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Juice for jelly: gooseberry

  • unripe green gooseberries
  • cold water (half way up the berries)
  1. Cleaning. Wash the unripe green gooseberries, remove the stalks and blossom ends, and put them in a pot.
  2. Boiling. Pour over cold water half way up the berries and boil until the berries just begin to burst.
  3. Straining. Strain through a jelly bag.
  4. Filling jars and sterilising. Pour the juice straight into jars, seal them and sterilise as explained under redcurrant jelly.
Original text
Stikkelsbær. Umodne, grønne stikkelsbær vaskes, befries for stilk og blomst, lægges i gryte, paaheldes koldt vand halvt op ad bærene, koker til bærene saavidt begynder at gaa itu. Siles gjennem silepose. Saften heldes straks paa glas, som lukkes og steriliseres som forklart under ribsgelé.
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Facsimile of “Juice for jelly: gooseberry” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Juice without sugar

  • cleaned berries
  • cold water
  1. Extracting the juice. The juice is extracted either by putting the cleaned berries in a jar set on a cloth in a tall pot filled with cold water, or by boiling them in water. As soon as the juice has been released, strain everything through a straining cloth and leave to drip for 24 hours. The juice can of course be pressed or wrung out, but it will then not be as clear.
Original text
Saften uttrækkes enten ved at de rensede bær haves i en krukke, som sættes paa et klæde i en høi gryte fyldt med koldt vand eller ved at kokes i vand. Saa snart saften er utskilt siles alt gjennem sileklæde, staar til avdrypning i 24 timer. Saften kan naturligvis presses eller vrides fra, men den blir da ikke saa klar.
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Facsimile of “Juice without sugar” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Steam juicer

  • 3 l cold water
  • fruit (fully ripe and fresh, preferably unwashed)
  • sugar (optional)
  1. Preparation. Pour 3 l cold water into the lower part of the apparatus. Put in the stoneware stand and the strainer, covered with the filter cloth.
  2. Filling. Add the fruit, with or without sugar, and put on the lid.
  3. Boiling. Place over the heat and keep the water boiling steadily. The hot steam bursts the fruit tissue and the juice flows down into the juice container, from which it is drawn off through the tap directly into clean bottles. The apparatus must be kept boiling steadily for 1 to 1½ hours, depending on how firm or soft the fruit is.
  4. Sterilising. Sterilise the bottles at 60° for ½ hour, cork them and tie over with a chemist's knot. Seal with lacquer.
  5. Making extract from mixed fruit. Clean berries such as redcurrants and blackcurrants of their stalks. Remove the stalks from cherries, but not the stones. For plum extract, crack some of the stones. If a little sugar is used, sprinkle it between the berries.
Original text
I apparatets underdel heldes 3 l. koldt vand; stentøistativet sættes ind, likesaa silen, som dækkes med filtrerklædet. Herpaa lægges frugten med eller uten sukker, og lokket lægges paa. Sættes over ilden, og vandet maa stadig holdes i kok. Den hete damp sprænger frugtens væv, og saften flyter ned i saftbeholderen, hvorfra den avtappes gjennem kran direkte paa de rene flasker. Disse steriliseres derpaa. Apparatet maa holdes i stadig kok fra 1 til 1½ time efter hvor fast eller løs frugten er. Frugt og bær som skal benyttes, maa være fuldmodne og friske. Kan man undgaa det skal frugten helst ikke vaskes. Bærresterne anvendes til marmelade. Alle bær kan anvendes til denne ekstrakt og ogsaa blandede bær som: stikkelsbær blaudet med 1/10 solbær, bringebær 1/3 og 2/3 rød ribs gir en aldeles udmerket ekstrakt. Epler blandet med 1/10 rognebær likesaa. Straks ekstrakten er tappet paa flasker korkes disse, overbindes med apotek knute og steriliseres ved 60° i ½ time. Lakses. Bær som ribs og solbær renses fra stilkene. Stilken fjernes fra kirsebær, men ikke stenen. Til plomme ekstrakt knækkes nogen stener. Spenderer man litt sukker, strøes dette mellem bærene.
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Facsimile of “Steam juicer” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Juice boiling

Original text
Den første betingelse er friske, modne bær; av mugne, gjærede, overmodne bær kan man ikke faa god, holdbar saft, enten det saa er med eller uten sukker. Alle redskaper maa være rene, ren luft hvor man staar og arbeider, og sidst, men ikke mindst, maa en seiv være ren. Flasker maa være utkokt og behandlet som forklart side 6. Efter skyllingen stilles de med aapningen ned i en kurv hvori der er lagt et rent haandklæde, likesaa læg ges haandklæde over dem. Saft maa opbevares paa et rolig, kjølig og tørt sted. Ikke gjæret saft bør staa; er saften gjæret før kokningen, vil den altid holde sig klar, hvorfor flaskerne kan ligge. Med ugjæret saft menes saft av nypressede bær som kokes straks med eller uten sukker, den blir let litt grumset, idet noget frugtkjøt utskilles ved presningen. Med gjæret saft forstaaes at de knuste bær staar 3–5 dage eller længer i et overdækket kar, før de presses, idet der ofte røres i dem, eller at den nypressede saft staar en ukes tid, før den kokes. Saften skal staa i et tildækket kar; efter en ukes tid forsvinder skummet, mens gjær og frugtkjøt synker tilbunds. 8–14 dage efter presningen kan saften heldes av som ganske klar. Behandlet paa første maate faaer saften en sterkere farve og bedre aroma. I begge tilfælde blir den altid klar. Saaledes forgjæret sur saft kan opbevares ukokt i et koldt rum. Den kan opbevares paa anker, paa 2–10 liters flasker eller paa almindelige flasker som korkes og lakkes. Til den første saft, prima vare, sættes ikke vand; til presseresterne sættes derimot ½ l. vand og 5 gr. citronsyre til hver kg. masse. Dette staar koldt til gjæring 1 å 2 uker og røres i et par ganger daglig; saften presses fra og beholdes ukokt.
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Facsimile of “Juice boiling” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberries or bilberries in golden syrup

  • 3 kg lingonberries
  • 2 part water
  • 6 part golden syrup
  • 8 bitter orange peel (soaked and finely cut)
  1. Mixing and heating. Put the cleaned berries over the heat with the water, syrup and the soaked, finely cut bitter orange peel.
  2. Boiling. Boil, stirring, until the berries are done.
  3. Filling and sealing. Pour into warm jars and tie over when cold.
Original text
3 kg. tyttebær. 2 del. vand. 6 » sirup. 8 pommeransskal. De rensede bær sættes over ilden med vand, sirup og de utbløtte, finskaarne pommeransskal, koker under omrøren til bærene er klare. Heldes op i varme krukker, overbindes naar det er koldt.
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Facsimile of “Lingonberries or bilberries in golden syrup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberries or bilberries in golden syrup

  • 3 kg lingonberries
  • 2 part water
  • 6 part golden syrup
  • 8 bitter orange peel (soaked, finely cut)
  1. Preparation and heating. Put the cleaned berries over the heat with the water, syrup and the soaked, finely cut bitter orange peel.
Original text
Sirups-tyttebær eller -blaabær. 3 kg. tyttebær. 2 del. vand. 6 » sirup. 8 pommeransskal, De rensede bær sættes over ilden med vand, sirup og de utbløtte, flnskaarne pommeransskal,
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Facsimile of “Lingonberries or bilberries in golden syrup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Blackcurrant and redcurrant juice

  • 1 part blackcurrants
  • 3 parts redcurrants
  1. Preparation. Make as the blackcurrant juice above, but use 1 part blackcurrants and 3 parts redcurrants.
Original text
Solbær- og ribssaft lages som ovenstaaende solbærsaft; kun at man tar 1 del solbær og 3 dele ribs.
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Facsimile of “Blackcurrant and redcurrant juice” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Blackcurrant juice

  • 2 kg blackcurrants
  • 1 l water
  • 10 g tartaric acid
  1. First pressing. Heat the berries well without boiling, then press.
  2. Boiling the pressed residue. Pour over the pressed residue the water in which the tartaric acid has been dissolved, and boil for 1 hour.
  3. Second pressing. Press out the juice.
  4. Final boiling and filling. Boil all the juice for 25 minutes, fill hot into warm bottles and cork.
  5. Sterilising. Leave for 1 day and sterilise at 60° for ½ hour.
Original text
Solbærsaft. 2 kg. Solbær. 1 l. vand. 10 gr. vinsyre. Bærene varmes godt uten at koke, presses. Paa presseresterne heldes vandet, hvori vinsyren er opløst, koker 1 U time. Saften presses fra. Al saften koker i 25 min., fyldes varm paa varme flasker som korkes; staar 1 døgn og steriliseres ved 60° ½ time.
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Facsimile of “Blackcurrant juice” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberries

  • unripe green gooseberries
  • cold water (half way up the berries)
  1. Washing and cleaning. Wash and remove the stalks and blossom ends.
  2. Boiling. Put in a pot, pour over cold water half way up the berries, and boil until the berries just begin to burst.
  3. Straining. Strain through a jelly bag.
  4. Bottling and sterilising. Pour the juice straight into jars, seal them and sterilise as explained under redcurrant jelly.
Original text
Umodne, grønne stikkelsbær vaskes, befries for stilk og blomst, lægges i gryte, paaheldes koldt vand halvt op ad bærene, koker til bærene saavidt begynder at gaa itu. Siles gjennem silepose. Saften heldes straks paa glas, som lukkes og steriliseres som forklart under ribsgelé.
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Facsimile of “Gooseberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberry juice from ripe berries

  • 2 kg berries
  • 1 l water
  • 2 g tartaric acid
  1. Boiling. Boil everything until the berries begin to burst; pour straight into a jelly bag.
  2. Boiling the juice. Boil the juice for 35 min., fill hot into warm bottles and cork.
  3. Sterilising. Sterilise after 1 day for 1 1/2 hours at 60°. Seal with lacquer.
Original text
Stikkelsbærsaft av modne bær, 2 kg. bær. Va 1. vand. 2 gr. vinsyre. Alt koker til bærene begynder at gaa itu; de heldes straks i silepose. Saften koker i 35 min., fyldes varm paa varme flasker, korkes, steriliseres efter 1 døgns forløp i 1 1/2 time ved 60°. Lakkes.
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Facsimile of “Gooseberry juice from ripe berries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberry juice from unripe berries

  • unripe gooseberries
  1. Heating. Put the berries in a hair sieve and dip in hot water until the berries burst.
  2. Straining. Pour the berries into the straining cloth.
  3. Filling and sterilising. Fill the juice into bottles, cork and sterilise at 60° for ½ hour. Seal with lacquer.
  4. Notes. This juice contains so much acid that it can be used instead of citric acid for various purposes.
Original text
Bærene lægges paa en haarsigt som stilies i varmt vand til bærene gaar itu. Bærene heldes i sileklædet. Saften fyldes paa flasker som korkes og steriliseres ved 60° ½ time. Lakses. Denne saft indeholder saa meget syre, at den kan brukes istedenfor citronsyre til forskjellige ting.
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Facsimile of “Gooseberry juice from unripe berries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Dandelion sugar

  • 1 kg dandelion roots (large, fine)
  • 20 g concentrated sulphuric acid (per kg of roots)
  • powdered chalk (until it stops fizzing)
  • water (as little as possible)
  1. Cleaning and preparation. Clean the roots, rinse them and cut them up.
  2. Boiling. Boil the roots until tender in as little water as possible.
  3. Pressing and grinding. Press everything together or put once through a mincer.
  4. Second boiling. Bring the mass to the boil again, then pour it into a well-warmed stoneware dish.
  5. Sulphuric acid treatment. Mix 20 g concentrated sulphuric acid per kg of mass into the mass.
  6. Heat treatment. Leave the dish for a couple of hours in a warm oven, covered with a wooden or stoneware lid.
  7. Pressing through a straining cloth. Wring the hot mass out firmly through a straining cloth.
  8. Lime treatment. Add powdered chalk until it stops fizzing.
  9. Separating and reducing. Leave overnight. Pour off the clear, bronze-coloured juice and boil it down to a syrup.
Original text
Sukker av løvetand. Løvetanden er en udmerket surrogatplante for kaffe, for mel og for sukker. Røtterne renses, skylles og skjæres op, kokes møre i saa litet vand som mulig. Alt presses derefter sammen eller males 1 gang paa kjøtkvern. Massen gives igjeh et opkok, hvorpaa den heldes i et godt opvarmet stentøifat. Til hver kg. masse iblandes 20 gr. koncentrert svovlsyre. Fatet staar et par timer i en varm ovn overdækket med træ- eller stentøilok, hvorefter den varme masse vrides sterkt gjennem sileklæde. Saften tilsættes pulverisert kridt til det ophører at fræse. Staar natten over, den klare bronsefarvede saft heldes fra, inddampes til den blir som sirup, og er sirup, egte fin sirup ogsaa i kemisk henseende. Av 1 kg. røtter, store, pene, kan man faa 3 hg., saa utbyttet er ikke saa daarlig.
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Facsimile of “Dandelion sugar” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberry juice I

  • 2 l berries
  • 1 l water
  1. Boiling and straining. Boil the cleaned berries with the water until well cooked down, and pour into the straining cloth. Fill the strained juice hot into warm bottles.
  2. Sealing. Cork and seal with lacquer.
Original text
Tyttebær saft I 2 l. bær. 1 l. vand. De rensede bær koker med vaudet til de er godt utkokt, heldes i sileklædet. Den silte saft fyldes varm paa varme flasker. Korkes og lakkes.
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Facsimile of “Lingonberry juice I” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberry juice II

  • 6 l berries
  • 2.5 l water
  1. Boiling and straining. Boil and strain as above.
  2. Bringing to the boil. The juice is then brought to the boil, filled into bottles, corked and sealed with lacquer.
Original text
Tyttebærsaft II. 6 l. bær. 2 1/2 l. vand. Kokes og siles som ovenfor. Saften faar derefter et opkok, fyldes paa flasker som korkes og lakkes.
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Facsimile of “Lingonberry juice II” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Hot fruit drink

  • 4 l blackcurrants
  • 2 l redcurrants
  • 2 l raspberries
  • 2.5 l water
  1. Crushing and fermenting. Crush the cleaned, mixed berries in a crock; pour the boiling water over. Leave for 4 days.
  2. Straining and storing. Strain off the juice, pour into bottles, cork and seal with lacquer.
  3. Use. When it is to be used, add water and sugar to taste. With boiling water added, it is an excellent evening drink instead of stronger things.
Original text
Varm frugtdrik. 4 l. solbær. 2 l. ribs. 2 l. bringebær. 2 1/2 l. vand. De rensede, blandede bær knuses i en krukke; vandet heldes kokende over. Staar i 4 døgn, saften siles fra, heldes paa flasker som korkes og lakkes. Naar den skal benyttes tilsættes vand og sukker efter smak. Tilsat kokende vand er det en udmerket god aftendrik istedenfor sterkere saker.
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Facsimile of “Hot fruit drink” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Jams

Mixed pancake jam

  • 0.5 kg blackcurrants
  • 0.5 kg redcurrants
  • 0.5 kg raspberries
  • 0.5 kg gooseberries
  • 1 kg sugar
  • 8 parts water
  1. Preparation. Clean the berries.
  2. Making the syrup. Boil the sugar and water into a clear syrup and skim it well. The syrup should be boiled down so thickly that a drop on a plate does not spread out.
  3. Cooking the jam. Add the berries, bring the jam to the boil, lift off the heat, shake and skim. Repeat this 4 to 5 times or until the berries are translucent.
  4. Filling and scalding. Pour straight into warm jars.
  5. Sealing. When the jam is cold, lay waxed paper over it and tie parchment paper over the top.
Original text
Blandet pandekakesyltetøi. Va kg. solbær. Va » ribs. Va » bringebær. Va » stikkelsbær. 1 » sukker. 8 del. vand. Bærene renses. Av sukker og vand kokes en klar lake som skummes godt. Laken bør være saa sterkt indkokt at en draape paa en tallerken ikke flyter ut. Bærene lægges i, syltetøiet kokes op, løftes av, rystes og skummes. Dette gjentages 4 å 5 ganger eller til bærene er klare. Heldes straks paa varme krukker, Naar syltetøiet er koldt lægges vokspapir over, og det overbindes med pergament papir.
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Facsimile of “Mixed pancake jam” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Mixed pancake jam

  • 0.5 kg blackcurrants
  • 0.5 kg redcurrants
  • 0.5 kg raspberries
  • 0.5 kg gooseberries
  • 1 kg sugar
  • 8 parts water
  1. Cleaning the berries. Clean the berries.
  2. Making the syrup. Boil the sugar and water into a clear syrup and skim it well.
  3. Checking the syrup. The syrup should be boiled down so thickly that a drop on a plate does not spread out.
  4. Cooking the jam. Add the berries, bring the jam to the boil, lift off the heat, shake and skim. Repeat this 4 to 5 times or until the berries are translucent.
  5. Packing. Pour straight into warm jars.
  6. Sealing. When the jam is cold, lay waxed paper over it and tie parchment paper over the top.
Original text
½ kg. solbær. ½ » ribs. ½ » bringebær. ½ » stikkelsbær. 1 » sukker. 8 del. vand. Bærene renses. Av sukker og vand kokes en klar lake som skummes godt. Laken bør være saa sterkt indkokt at en draape paa en tallerken ikke flyter ut. Bærene lægges i, syltetøiet kokes op, løftes av, rystes og skummes. Dette gjentages 4 å 5 ganger eller til bærene er klare. Heldes straks paa varme krukker. Naar syltetøiet er koldt lægges vokspapir over, og det overbindes med pergament papir.
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Facsimile of “Mixed pancake jam” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple, pear and plum purée

  • apples, pears and/or plums (together or each kind separately)
  1. Preparation. Cut up the fruit and rinse it. Quite poor fruit, such as windfalls, can be used.
  2. Cooking and pressing. Cook in as little water as possible until fully cooked down, then press through a press.
  3. Boiling down. Put the purée back on the heat and boil until it falls from the spoon in flakes.
  4. Filling and sterilising. Pour boiling into a warm jar and put it in the baking oven with the door open.
  5. Packing. Cover with waxed paper when cold and tie parchment paper over the top.
Original text
Enten sammen eller hver sort for sig som man har anledning til blir dette udmerket frugtmos baade til paalæg paa brød og til grøt. Ganske tarvelig frugt — gjerne nedfaldsfrukt — kan brukes. Frugten skjæres op og skylles, kokes i saa litet vand som mulig til den er utkokt, presses gjennem presse. Mosen sættes over ilden igjen og koker til den falder som flaker fra skeen. — Heldes kokende i varm krukke, sættes ind i stekovnen for aapen dør. — Dækkes med vokspapir, naar den er kold, og overbindes med pergamentpapir.
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Facsimile of “Apple, pear and plum purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple purée with honey instead of sugar

  • 6 kg windfall fruit (apples) (peeled and cut up)
  • 1 kg honey
  • 3 l water
  1. Bringing to the boil. Bring the honey and water to the boil.
  2. Adding. Add the peeled and cut-up apples.
  3. Boiling. Boil everything for 1 hour, stirring.
  4. Filling. Pour into jars and tie down in the usual way.
  5. Result. Really good, suitably sweet, no taste of honey.
Original text
6 kg. nedfaldsfrugt. 1 » honning. 3 l. vand. Honning og vand gives et opkok, og heri nedlægges de skrællede og opskaarne epler; alt koker 1 time under omrøren; heldes i krukker og tilbindes paa vanlig maate. Rigtig god, passe søt, ingen honningsmak.
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Facsimile of “Apple purée with honey instead of sugar” from Sugar-free preserving 1918
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Carrot and rhubarb marmalade

  • 0.5 kg carrots
  • 0.5 kg rhubarb
  • 250 g sugar
  • 1 tbsp finely chopped orange or lemon peel (saved, dried or preserved from the winter)
  1. Carrots. Boil and mince the carrots.
  2. Rhubarb. Clean the rhubarb and boil it in a little of the carrot water, then rub through a horsehair sieve.
  3. Boiling. Boil with the sugar, the carrot mass and the orange peel until suitably thick.
Original text
1/2 kg. gulerøtter. 1/2 » rabarber. 250 gr. sukker. 1 spiseske finhakket appelsinskal eller citron. Gulerøtterne kokes og males, rabarberen renses og kokes i litt av gulerotvandet, gnides gjennem haarsigt, koker med sukkeret, gulerotmassen og appelsinskallet (det man antagelig har gjemt, tørret eller hermetisk, fra vinteren), passe tykt.
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Facsimile of “Carrot and rhubarb marmalade” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Carrot and lemon marmalade

  • 1 kg carrots
  • 100 g sugar
  • 1 lemon (or 6 g citric acid)
  1. Cleaning and boiling. Clean the roots and boil them whole.
  2. Mincing. Put through the meat grinder once.
  3. Boiling. Boil down with the sugar and lemon juice until suitably thick; it should be like a stiff porridge.
Original text
1 kg. gulerøtter. 100 gr. sukker. 1 citron eller 6 gr. citronsyre. Røtterne renses og kokes hele. Males paa kjøtkvern en gang, indkokes med sukker og citronsaft til passe tykt; det skal være som en stiv grøt.
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Facsimile of “Carrot and lemon marmalade” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Strawberry compote

  • 1 kg sugar
  • 1 l water
  • 6 l strawberries
  1. Making the syrup. Boil the sugar and water for 1½ hours, skimming.
  2. Adding the berries. Place the berries in a wide preserving pan and strain the boiled syrup over them.
  3. Heating. Heat slowly to 65° C. and hold at this temperature for 5 min.
  4. Cooling. Leave to stand cold with the lid on the pot until the next day.
  5. Packing. Carefully place the berries in jars and pour the strained syrup over.
  6. Sterilising. Close the jars. Sterilise for 15 min. at 75°.
Original text
1 kg. sukker. 1 l. vand. 6 l. jordbær. Sukker og vand koker 1½ time, skummes. Bærene lægges i en vid syltekjel, og den kokte lake siles over. Opvarmes langsomt til 65° C., holdes ved denne temperatur i 5 min. Sættes koldt med lokk paa gryten til næste dag. Bærene lægges forsigtig paa glas, og den silte lake heldes over. Glassene lukkes. Steriliseres i 15 min. ved 75°.
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Facsimile of “Strawberry compote” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Strawberry marmalade

  • 1 kg strawberries (cleaned)
  • 1 kg rhubarb (cleaned)
  • 1 kg sugar
  1. Preparation. Clean 1 kg strawberries and rub them through a hair sieve.
  2. Cooking the rhubarb. Cut 1 kg cleaned rhubarb quite small and cook without water until tender.
  3. Cooking together. Add the strawberry purée and the sugar and boil, stirring, until smooth and the water has evaporated.
  4. Testing. A sign of this is that if you put a little of the marmalade on a piece of filter paper, no "wandering" (moisture ring) should show.
  5. Packing. Pour the marmalade hot into warm jars.
  6. Sealing. When it is cold, pour over melted, dry paraffin wax, which must cover the marmalade completely; tie on parchment paper.
  7. Storage. Store in a dry, cool place.
Original text
2 kg. jordbær og rabarbermasse. 1 kg. sukker. 1 kg. jordbær renses og gnides gjennem haarsigt. 1 kg. renset rabarber skjæres ganske smaat op og koker uten vand til den er mør, tilsættes jordbærpuréen og sukkeret og koker under omrøren til den er jevn og vandet er fordampet. Tegn herpaa er, at om man lægger litt av marmeladen op paa et filtrer papir, skal der ikke vises «vandring». Marmeladen heldes varm paa varme glas. Naar den er kold heldes over smeltet, tør parafin, som fuldstændig skal dække marmeladen; tilbindes med pergament papir. Opbevares paa et tørt, kjølig sted.
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Facsimile of “Strawberry marmalade” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Strawberry marmalade

  • 2 kg strawberry and rhubarb pulp
  • 1 t sugar
  1. Preparation. Clean 1 kg strawberries and rub them through a hair sieve. Cut 1 kg cleaned rhubarb quite small and cook without water until tender, then add the strawberry-
Original text
Egner bærene sig bedre til marmelade, d. v. s. er bærene smaa og mindre pent behandlet, bør man ta halvt jordbær og halvt rabarber. Marmelade av jordbær alene vil de fleste finde for søt; sammen med rabarber er den aldeles udmerket, og var det bare mulig at tilberede den i større utstrækning, burde den gaa ind i den daglige kost; særlig hvor der er barn burde denne marmelade om mulig erstatte smør ogsaa i normale tider. 2 kg. jordbær og rabarbermasse. 1 t sukker. 1 kg. jordbær renses og gnides gjennem haarsigt. 1 kg. renset rabarber skjæres ganske smaat op og koker uten vand til den er mør, tilsættes jordbær-
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Facsimile of “Strawberry marmalade” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Strawberry jam

  • 2 kg strawberries
  • 1 kg sugar (finely crushed)
  1. Preparing the berries. The berries should be evenly sized, picked just before they are to be used, and at a time of day when they are dry but not warmed. They must be picked in the morning or evening. They must be kept quite cold if they have to stand even a short while before use. They should be ripe but not overripe.
  2. Cooking. In the evening, layer the berries with the finely crushed sugar. The next morning, bring over the heat for 15 minutes, skimming. Carefully lift out the berries and place them in warmed screw-top jars; keep these warm in the oven while the juice boils fairly hard for 20 minutes, skimming, then pour it over the berries.
  3. Closing. Lay a piece of linen cloth over instead and pour melted, dry paraffin wax on it. Screw the lids on tightly.
Original text
Bærene skal være jevnt store, være plukket ind like før de skal brukes og paa den tid av dagen, da de er tørre, men ikke opvarmede, d. v. s. de maa plukkes morgen eller aften. De maa staa ganske koldt, om de maa staa om aldrig saa liten stund før man bruker dem, og sidst, — de skal være modne men ikke overmodne. 2 kg. jordbær. 1 » sukker. Bærene lægges ned med det finknuste sukker om aftenen. Trækkes næste morgen over ilden i 15 min., skummes. Bærene tages forsigtig op og lægges i opvarmede skrueglas; disse holdes varme i stekovnen, mens saften koker forholdsvis sterkt ind i 20 min., skummes og heldes over bærene. Læg istedenfor en linklut over og held smeltet, tør parafin paa den. Skru lokkene fast til.
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Facsimile of “Strawberry jam” from Sugar-free preserving 1918
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Rhubarb marmalade with sugar beet

  • 1 kg rhubarb
  • 1 kg sugar beet
  • 100 g sugar
  • vanilla or vanilla substitute (optional)
  1. Preparation. Cut the cleaned rhubarb very small, and the sugar beet likewise.
  2. Mixing. Mix the rhubarb and sugar in a pot and leave for a couple of hours.
  3. Adding. Add the sugar beet and 1 part boiling water.
  4. Boiling. Boil everything, stirring, to a smooth mass, about 1 hour.
  5. Filling. Pour hot into warm jars.
  6. Baking. Place the jars in the oven until a thick skin has formed over the marmalade.
  7. Sealing. Tie over with parchment paper.
Original text
1 kg. rabarber. 1 » sukkerroer. 100 gr. sukker. Vanilje eller vaniljesurrogat. Den rensede rabarber skjæres meget smaat op, likesaa sukkerroerne. Rabarber og sukker blandes i en gryte og staar et par timer, tilsættes sukkerroerne og 1 del. kokende vand. Alt koker under omrøren til en jevn masse (ca. 1 time), heldes varm paa varme krukker; krukkerne sættes i stekovnen til der har dannet sig en tyk hinde over marmeladen. Bindes over med pergamentpapir.
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Rhubarb marmalade with sugar beet

  • 1 kg rhubarb
  • 1 kg sugar beet
  • 100 g sugar
  • vanilla or vanilla substitute
  1. Preparation. Cut the cleaned rhubarb very small, and the sugar beet likewise.
  2. Mixing. Mix the rhubarb and sugar in a pot and leave for a couple of hours, add sugar.
Original text
1 kg rabarber. 1 kg sukkerroer. 100 gr sukker. Vanilje eller vaniljesurrogat. Den rensede rabarber skjæres meget smaat op, likesaa sukkerroerne. Rabarber og sukker blandes i en gryte og staar et par timer, tilsættes sukker.
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Facsimile of “Rhubarb marmalade with sugar beet” from Sugar-free preserving 1918
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Rhubarb purée

  • 1 rhubarb stalks
  • 0.25 strawberries (optional)
  1. Preparation. Peel the stalks and chop them small. If possible, mix in 1/4 strawberries.
  2. Boiling. Boil the fruit, stirring, as explained, press through a hair sieve, and boil down to a stiff, fairly cohesive mass. This can be tested by placing a spoonful of the purée on a piece of kitchen paper and turning it over. If the purée does not fall off, it is stiff enough.
  3. Filling and first sterilising. Fill it hot into warm, sulphured pots or jars and place in front of an open oven door until a skin has formed on the surface of the purée.
  4. Packing. When it is cold, cover with wax paper and tie over with parchment paper. If you have poor storage space, it is best to lay a piece of cloth over and pour a layer of melted tallow or paraffin wax on it. Tie over with parchment paper. You can also sulphur the surface or pour over a tartaric acid solution of 2 parts vinegar and 5 grams tartaric acid, or lay a thick layer of boiled-down sour lingonberry purée over.
  5. Optional treatment. The purée can be treated in several ways for preserving: sulphuring the surface, a tartaric acid solution or a thick layer of boiled-down sour lingonberry purée.
Original text
Stilkene flaaes og hakkes smaat op; har man anledning til at blande i 1/4 av jordbær, er det udmerket godt. Frugten koker under omrøren som ovenfor forklart, presses gjennem haarsigt, indkokes til en stiv, noget sammenhængende masse. Dette kan prøves ved at man lægger en ske av mosen paa et stykke kjøkkenpapir og vender dette. Falder mosen ikke av, er den passe stiv. Den fyldes varm i varme, svovlede krukker eller glas, sættes for aapen stekovnsdør til der har dannet sig hinde paa overflaten av mosen. Dækkes, naar den er kold, med vokspapir, og bindes over med pergamentpapir. Har man daarlig opbevaringsrum, er det bedst at lægge over et stykke tøi og helle et lag smeltet talg eller parafin paa dette. Tilbindes med pergamentpapir. Man kan ogsaa svovle over overflaten eller man kan helle over en vinsyreopløsning av 2 del. eddike og 5 gr. vinsyre eller der kan lægges et tykt lag indkokt sur tyttebærmos over.
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Facsimile of “Rhubarb purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Blackcurrant purée

  • blackcurrants
  • 0.5 redcurrants (optional, for a mixture)
  • 0.5 blackcurrants (optional, for a mixture)
  • 0.5 raspberries (optional, for a mixture)
  • 0.5 redcurrants (optional, for a mixture)
  1. Preparation. Blackcurrant purée is treated like gooseberry purée.
  2. Mixtures. A mixture of half redcurrants and half blackcurrants makes a good fruit purée as a spread on bread or for porridge. The same goes for raspberries and redcurrants.
Original text
Solbærmos behandles som stikkelsbærmos. Blanding av halvt ribs og halvt solbær gir god frugtmos til paalæg paa brød eller til grøt. Likesaa av bringebær og ribs.
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Facsimile of “Blackcurrant purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberry purée

  • gooseberries
  1. Preparation. Remove the stalks and blossom ends from the berries and rinse.
  2. Boiling. Boil in as little water as possible until well cooked down.
  3. Pressing and reducing. Press through a hair sieve and boil down, stirring.
  4. Filling. Fill hot into warm jars or crocks.
  5. Packing. Otherwise treat as explained above with regard to tying over.
Original text
Bærene befries for stilk og blomst, skylles og kokes i saa litet vand som mulig til de er godt utkokt. Presses gjennem haarsigt, indkokes under omrøren. Haves varm paa varme glas eller krukker. Behandles ellers som ovenfor forklart med hensyu til paabindingen.
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Facsimile of “Gooseberry purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberry and carrot purée

  • 6 l lingonberries (for lingonberry drink)
  • 2 l carrots
  • 0.5 l water
  • sugar (½ the weight of the mixed purée)
  1. Preparation. Rub the lingonberries through a hair sieve. Cut the cleaned carrots into thin slices, boil them until completely tender with the water, and press through a hair sieve.
  2. Cooking. Boil the mixed purée and its ½ weight of sugar for 20 minutes, stirring; pour straight into clean, sulphured crocks.
Original text
Tyttebærraos efter 6 l. tyttebær til tyttebærdrik. 2 liter gulerøtter. ½ l. vand. Sukker. Tyttebærene gnides gjennem haarsigt; de xensede gulerøtter skjæres i tynde skiver og koker helt møre med vandet, presses gjennem haarsigt. Det blandede mos og dets ½ vegt sukker koker i 20 min. under omrøren; heldes straks op i rene, svovlede krukker.
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Facsimile of “Lingonberry and carrot purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Drying

Apricots

  • apricots (not too ripe)
  1. Preparation. Choose apricots that are not so ripe that the juice runs out when they are broken in two. Remove the stones and place them flat side down on the drying rack.
  2. First stage. Dry at 50 °C.
  3. Rest. After 3 hours, take the apricots out of the oven for 1 hour.
  4. Second stage. Put them back in the oven at a temperature of 70 °C, which may rise to 80 °C.
Original text
Aprikoser maa ikke være saa modne at saften siver ut, naar de brytes i to; stenene fjernes, og paa tørrerammen lægges den flate side ned. Temperaturen skal være 50° C. Efter 3 timers forløp tages aprikoserne ut av ovnen 1 time, sættes igjen ind i ovnen, men nu ved en temperatur av 70° C., kan stige til 80° C.
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Facsimile of “Apricots” from Sugar-free preserving 1918
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Dried bilberries

  • bilberries (flawless, preferably freshly picked)
  1. Air drying. Air-dry and sun-dry the berries for 2-3 days before putting them in the oven or drying cabinet.
  2. Placement. Place the berries on the top shelf of the drier. They must not lie on top of one another; spread them from the start in a thin layer on the drying rack.
  3. Temperature. The temperature should be 60-70°, but the heat should be increased after about an hour, and by the end of the drying be about 85°. The bilberries are dry in 4 to 6 hours.
  4. Yield. 1 kg of dried berries corresponds to 6.5 kg, or about 11 l, of fresh berries.
Original text
Bærene maa være feilfri og helst nyplukket. De luft- og soltørres i 2—3 dage inden de sættes ind i ovn eller tørreskapet. De sættes da øverst. Temperaturen bør være 60—70°, men varmen bør økes efter en times tid, og ved slutten av tørringen være ca. 85°. Blaabærene er tørre paa 4 til 6 timer. Bærene skal ikke ligge paa hinanden; de lægges fra først av i et tyndt lag paa tørrerammen. 1 kg. tørrede bær svarer til 6 1/2 kg. eller ca. 11 l. friske bær.
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Facsimile of “Dried bilberries” from Sugar-free preserving 1918
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Bilberry tea

  • 40 g dried bilberries
  • 0.5 l water
  1. Preparation. Boil the berries and water together for half an hour. Strain and serve hot.
  2. Use. An excellent drink for the sick.
Original text
40 gr. tørrede blaabær. Va 1. vand. Bær og vand kokes sammen Va time; siles og serveres varm. Udmerket sykedrik.
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Facsimile of “Bilberry tea” from Sugar-free preserving 1918
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Dried apples

  • apples, tart, firm and fully ripe (autumn or winter apples)
  1. Choosing the apples. Choose tart, firm and fully ripe apples; autumn and winter apples are preferable.
  2. Preparation. Apples can be dried with or without the peel. Apples without peel are considered finest because they are peeled and cored, but apples with the peel have better flavour and aroma.
Original text
Bedst til tørring er syrlige, faste og fuldmodne; høst- og vinterepler er at foretrække. Man kan tørre epler med eller uten skal; de sidste ansees finest, fordi de er skrællet og kjernehuset utstukket, men de med skal paa har bedre smak og aroma. Men naar de skal brukes, maa de presses gjennem haarsigt efter at være kokte.
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Dried apples

  • apples
  • 1 tsp salt (to 1 l of water)
  1. Preparation. Remove the cores, peel the apples and cut them crosswise into slices just under 1 cm thick.
  2. Bleaching. Put the slices into water with 1 teaspoon of salt to 1 l of water as you go.
  3. Steaming. Lift out the slices with a slotted spoon and put them straight into an enamelled pan. Steam for 2 minutes. Shake the pan and pay attention.
  4. Drying. Place the slices as quickly and as warm as possible in a single layer on the rack, though lying slightly on top of one another, and put them on the bottom shelf. Keep the temperature at 100° down to 90°. Drying takes about 6 hours. Move them if they show signs of browning.
Original text
Kjernehuset utstikkes, eplerne skrælles og skjæres tversover i knapt 1 cm. tykke skiver. De lægges efterhaanden i vand tilsat 1 teske salt til 1 l. vand. Tages op med hulslev, lægges straks i emaljert kjel og damper i 2 minutter. Ryst kjelen og vær opmerksom! Lægges saa hurtig og saa varme som mulig i enkelt lag paa rammen, dog litt hvilende paa hinanden, og sættes ind paa underste hylde. Temperaturen holdes ved 100° ned til 90°. Tørringen tar ca. 6 timer.
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Facsimile of “Dried apples” from Sugar-free preserving 1918
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Dried apples without peel

  • apples
  • 2 g salt (per litre of water)
  • 1 pea-sized piece citric acid
  1. Preparation. Remove the cores from the apples and peel them with a knife or a peeling machine.
  2. Cutting. Cut the fruit into slices as it is peeled.
  3. Bleaching. Put the fruit and slices into water with 2 g of salt per litre of water and citric acid the size of a pea. The reason for this is that you want the apples to be whiter after drying.
Original text
Eplerne befries for kjernehus og skrælles enten med kniv eller skrællemaskin. Efter haanden som frugten skrælles, skjæres den i skiver. Frugten og skiverne lægges efter haanden i vand som er tilsat 2 gr. salt pr. liter vand og citronsyre som en ert.
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Dried apples

  • apples
  • 1 tsp salt (to 1 l of water)
  • 1 l water
  1. Preparation. Remove the cores, peel the apples and cut them crosswise into slices just under 1 cm thick.
  2. Salt water treatment. Put the slices into water with 1 teaspoon of salt to 1 l of water as you go.
  3. Steaming. Lift out with a slotted spoon and put straight into an enamelled pan and steam for 2 minutes. Shake the pan and pay attention!
  4. Drying. Place as quickly and as warm as possible in a single layer on the rack, though lying slightly on top of one another, and put on the bottom shelf. The temperature is kept at 100° down to 90°. If you dry in the oven and there is no vent on the oven door, leave the door slightly ajar so that the raw steam can escape. Drying takes about 6 hours. They must be moved if they show the slightest sign of browning.
Original text
Kjernehuset utstikkes, eplerne skrælles og skjæres tversover i knapt 1 cm. tykke skiver. De lægges efterhaauden i vand tilsat 1 teske salt til 1 l. vand. Tages op med hulslev, lægges straks i emaljert kjel og damper i 2 minutter. Ryst kjelen og vær opmerksom! Lægges saa hurtig og saa varme som mulig i enkelt lag paa rammen, dog litt hvilende paa hinanden, og sættes ind paa underste hylde. Temperaturen holdes ved 100° ned til 90°. Tørrer man i ovnen, og der ingen ventil er paa ovnsdøren, maa denne staa litt paa klem, for at den raa damp kan slippe ut. Tørringen tar ca. 6 timer. De maa flyttes hvis de gjør det mindste tegn til at brunes.
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Dried apples

  • apples (tart, firm and fully ripe autumn or winter apples)
  1. Choosing the apples. Best for drying are tart, firm and fully ripe apples; autumn and winter apples are preferable.
  2. Preparation. Apples can be dried with or without the peel. Apples without peel are considered finest because they are peeled and cored. Apples with the peel on have better flavour and aroma.
  3. Use. When they are to be used, they must be pressed through a horsehair sieve after being cooked.
Original text
Bedst til tørring er syrlige, faste og fuldmodne; høst- og vinterepler er at foretrække. Man kan tørre epler med eller uten skal; de sidste ansees finest, fordi de er skrællet og kjernehuset utstukket, men de med skal paa har bedre smak og aroma. Men naar de skal brukes, maa de presses gjennem haarsigt efter at være kokte.
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Facsimile of “Dried apples” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple peel as a tea substitute

  • apple peel
  1. Preparation. Cut up the apple peel.
  2. Drying. Dry at strong heat, 125° down to 85°.
Original text
Epleskal skjæres op og tørres ved sterk varme, 125° ned til 85°.
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Facsimile of “Apple peel as a tea substitute” from Sugar-free preserving 1918
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Apple peel as a tea substitute

  • apple peel
  1. Drying. Cut up the apple peel and dry at strong heat, 125° down to 85°.
Original text
Epleskal skjæres op og tørres ved sterk varme, 125° ned til 85°.
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Facsimile of “Apple peel as a tea substitute” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Pumpkin

  • 1 part pumpkin
  1. Treatment. Treat pumpkin in the same way as melon.
Original text
Græskar behandles paa samme maate som melon.
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Facsimile of “Pumpkin” from Sugar-free preserving 1918
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Cherries

  • 10 kg cherries, fresh
  1. Preparation. Clean the berries and snip the stalks right up to the berries, unless you can remove them very carefully.
  2. Drying damp berries. If the cherries were picked in damp weather, put them on the top shelf of the drying oven, preferably the same day they are picked. Dry at 50° C rising to 70°. They dry in 6–9 hours.
  3. Drying dry berries. If, on the other hand, the berries are quite dry, picked in dry weather and entirely flawless, lay them on shelves with the stalk hole turned up and air-dry them for a few days until the berries are wrinkled. Then put them in the drying apparatus or the oven at a temperature of 65° C, which gradually rises to 85° C. The berries are usually dry after 6–9 hours.
  4. Important notes. Take care that they do not get too strong a heat at the start, as the skin is thin and bursts easily. The racks can also be taken out of the oven a couple of times at the beginning if the temperature is too high. From 10 kg fresh berries you get about 2.5 kg dried.
Original text
Bærene renses og stilkene avklippes like ind til bærene, hvis man ikke kan ta dem ut meget forsigtig. Er kirsebærene bøstet i fugtig veir, sættes de øverst i tørreovnen, om mulig samme dag de plukkes. Tørres ved 50° C. stigende til 70°. De tørres paa 6—9 timer. Er bærene derimot ganske tørre, plukket i tørt veir og helt feilfri, lægges de paa hylder med hullet efter stilkene vendt op, og lufttørres nogen dage til bærene er rynkede. De sættes derefter i tørreapparatet eller i ovnen ved en temperatur av 65° C., som litt efter litt stiger til 85° C. Bærene er som regel tørret efter 6—9 timers forløp. Pas at de ikke faar for sterk begyndelsesvarme, ti huden er tynd og sprænges let. Rammerne kan da heller tages ut av ovnen et par ganger i begyndelsen, om temperaturen er for høi. Av 10 kg. friske bær faar man ca. 2,5 kg. tørrede.
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Facsimile of “Cherries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Melon as candied fruit

  • 1 l water (for the first brine)
  • 0.5 l vinegar
  • 100 g salt
  • melon (unripe)
  • 1.5 l water (for the sugar syrup)
  • 0.5 kg sugar
  1. First marinating. Cut the unripe melon into finger-thick slices. Pour over a hot brine boiled from 1 litre water, 0.5 litre vinegar and 100 grams salt. Leave the melon for 1 day.
  2. Sugar syrup. Boil a sugar syrup from 1.5 litres water and 0.5 kg sugar.
  3. Second marinating. Pour boiled, cooled water over the melon slices and then boil them in the sugar syrup until just clear.
  4. Boiling down. Leave to stand in the syrup for 2 days. Boil the syrup down and pour it over the melon slices. Repeat this process 4–5 times.
  5. Drying. Lay the melon slices out so the juice can drain off. Place on drying racks and dry at 90–70° C.
Original text
1 1. vand. Va 1. eddike. 100 gr. salt. Melon. Melonen, som skal være umoden, skjæres i fingertykke skiver, overheldes en varm lake, kokt av vand, eddike og salt. Melonen ligger 1 døgn. En sukkerlake kokes av l 1 / del. vand og ½ kg. sukker. Melonskiverne overheldes med kokt, avkjølet vand, og kokes saavidt klare i sukker laken. Staar i laken i 2 døgn; laken indkokes, heldes over melonskiverne; dette gjentages 4 å 5 ganger. Melonskiverne lægges op, saa saften kan rende av; lægges paa tørrerammer og tørres ved 90—70° C.
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Facsimile of “Melon as candied fruit” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Ripe pears

  • ripe pears
  1. Drying. Ripe pears can be dried at a temperature of 100–90 °C. Hard or slightly unripe pears are first cooked tender in steam or in a sugar solution of 125 g sugar to 1 l water, until a stick can easily be pushed through them. Place immediately on shelves and dry at 110 °C. After about 12 hours the pears are usually fully dried. Depending on the variety of pear, allow from 6–12 hours.
Original text
Modne pærer kan nu tørres med det samme ved en temperatur av 100° C. —90° C. Haarde eller litt umodne pærer kokes saa møre i damp eller i en sukkeropløsning av 125 gr. sukker til 1 l. vand, at en pinde let kan stikkes igjennem dem. Lægges straks paa hylder og tørres ved 110° C, Efter ca. 12 timers forløp er pærene som regel færdigtørret. Efter pæresorten regner man fra 6 —12 timer.
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Facsimile of “Ripe pears” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rose hips

  • rose hips
  1. General information. Rose hips have been far too little regarded in this country; they dry easily in ordinary ovens and are easy to store. Rose hip dishes do not require much sugar, and if you have picked them yourself, they become a very cheap food. Dried rose hips, indeed dried berries in general, ought to become a commodity in every grocer's shop by winter.
Original text
Nyper har været altfor litet paaagtet her i landet; de tørres let i almindelige ovner og er lette at opbevare. Nyperetter fordrer ikke meget sukker, og har man seiv plukket dem, blir det et meget billig næringsmiddel. Tørrede nyper, ja, tørrede bær i det hele burde bli salgsvare i enhver kolonialforretning til vinteren.
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Facsimile of “Rose hips” from Sugar-free preserving 1918
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Rose hips

  • rose hips (whole or halved)
  • 2 min boiling (optional)
  1. Preparation. Rose hips can be dried whole, or halved and cleaned. Rinse the rose hips and remove the stalk and calyx.
  2. Whole rose hips. Dry them whole with the seeds in, first on the top shelf of the drying oven at a temperature of 50° C rising to 80° C.
  3. Halved rose hips. If the rose hips are split, take out the seeds, and dry the rose hips at 80–100° C.
  4. With boiling. Rose hips can also be boiled for a couple of minutes and then dried immediately at 80–90° C.
Original text
Nyper kan tørres hele eller deles i to og renses. Nyperne skylles, stilk og bæger fjernes, og de tørres hele med frøene i, tørres først øverst i tørreovnen ved en temperatur av 50° C. stigende til 80° C. Om nyperne kløves, tages kjernerne ut, og nyperne tørres ved 80–100° C. Nyper kan ogsaa koke et par minutter, og derefter straks tørres ved 80–90° C.
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Facsimile of “Rose hips” from Sugar-free preserving 1918
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Pears

  • 1 tsp salt (to 1 litre of water)
  • 1 l water
  • citric acid (a little, or alternatively)
  • 0.5 tbsp vinegar
  • 125 g sugar (for a sugar solution to 1 litre of water (for unripe pears))
  1. Preparation. Peel the pears and put them straight into salt water (1 teaspoon salt to 1 litre water, with a little citric acid or ½ tablespoon vinegar added).
  2. Cutting. Halve or quarter them according to size. Keep the stalk but scrape it.
  3. Drying fine pears. Fine, moderately ripe pears can now be dried straight away at a temperature of 100°C–90°C.
  4. Cooking and drying unripe pears. Hard or slightly unripe pears are cooked tender in steam or in a sugar solution of 125 grams sugar to 1 litre water, until a stick can easily be pushed through them. Place immediately on shelves and dry at 110°C.
  5. Finishing. After about 12 hours the pears are usually fully dried. Depending on the variety of pear, allow from 6–12 hours.
Original text
Pærene skrælles og lægges straks i saltvand, 1 teske til 1 1. vand, tilsat med litt citronsyre eller Va spiseske eddike. De deles i 2 eller 4 efter størrelsen, stilken beholdes men skrapes. Fine, passe modne pærer kan nu tørres med det samme ved en temperatur av 100° C.—90° C. Haarde eller litt umodne pærer kokes saa møre i damp eller i en sukkeropløsning av 125 gr. sukker til 1 1. vand, at en pinde let kan stikkes igjennem dem. Lægges straks paa hylder og tørres ved 110° C. Efter ca. 12 timers forløp er pærene som regel færdigtørret. Efter pæresorten regner man fra 6—12 timer.
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Facsimile of “Pears” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Pears

  • pears
  • 1 tsp salt (to 1 l water)
  • 1 l water
  • citric acid or vinegar (a small amount of citric acid or 0.5 tbsp vinegar)
  1. Preparation. Peel the pears and put them straight into salt water (1 tsp salt to 1 l water, with a little citric acid or ½ tbsp vinegar added).
  2. Cutting. Halve or quarter them according to size, keeping the stalk but scraping it.
Original text
Pærene skrælles og lægges straks i saltvand, 1 teske til 1 l. vand, tilsat med litt citronsyre eller ½ spiseske eddike. De deles i 2 eller 4 efter størrelsen, stilken beholdes men skrapes. Fine, passe
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Facsimile of “Pears” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Plums

  • plums (prune plums and mirabelles are best suited)
  1. Air-drying. Air-dry for 1 to 2 days.
  2. First drying. Put in the drying cabinet at 50°C for 1 day.
  3. Cleaning and second drying. Remove the stalks, and the next day put the plums in again at a temperature of 60–70°C.
  4. Final drying. Take them out again in the evening, and on the last day the temperature can be 80–85°C. The stalk hole must always face up.
  5. Storage. Store plums in boxes lined with parchment paper.
Original text
Sviskeplommer og mirabeller egner sig bedst til at tørres. Plommerne lufttørres 1 å 2 dage, indsættes derefter ved 50° C. i tørreskap i 1 dag. Stilkene fjernes, og næste dag sættes plommerne ind igjen ved en temperatur 60—70° C. Tages igjen ut om aftenen, og sidste dag kan temperaturen være 80—85° C. Stilkhullet skal altid vende op. Plommer opbevares i kasser foret med perga­mentpapir.
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Facsimile of “Plums” from Sugar-free preserving 1918
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Rhubarb

  • 10 kg rhubarb stalks (fresh (yields about 1 kg dried))
  • 40 g dried rhubarb (for rhubarb soup)
  • 2 l water (for rhubarb soup)
  1. Preparation. Rinse the rhubarb stalks, dry them and peel them.
  2. Cutting. Split lengthwise into 4–8 parts. Cut these across into 3 cm long pieces.
  3. Drying. Put immediately in to dry at 90°C–75°C. Drying takes about 6 hours.
  4. Use. From the dried rhubarb you can make excellent rhubarb dishes over the course of the winter. For rhubarb soup use 40 grams dried rhubarb to 2 litres water.
Original text
Rabarberstilkene skylles, avtørres, flaaes og deles op efter længden i 4—8 dele; disse skjæres igjen over i 3 cm. lange stykker, som straks sættes ind til tørring ved 90° C.—75°. Tørringen tar ca 6 timer. Av 10 kg. frisk rabarber faar man ca. 1 kg. tørret. Av den tørrede rabarber kan man i vinterens løp skaffe sig udmerkede rabarberretter. Den bør faa stor betydning i husholdningen; ti rabarber er let at dyrke, er velsmakende og sund, og billige retter kan tilberedes av den. Tør derfor saa meget rabarber at du har den til bruk i huset hele høsten og vinteren utover. Til rabarbersuppe benyttes 40 gr. tørret rabarber til 2 1. vand.
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Facsimile of “Rhubarb” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Redcurrants

  • redcurrants
  1. Drying. Dry redcurrants as you would blackcurrants. Both redcurrants and blackcurrants can be dried with the stalks on, so that they better retain their juice. The stalks are removed after the berries are fully dried.
  2. Air-drying. Spread out and air-dry and sun-dry for 3 days.
  3. Oven drying. Put in to dry at a temperature of 50°C rising to 60°C. Drying takes 4–6 hours.
Original text
Ribs tørres som solbær. Baade ribs og solbær kan tørres med stilkene, foråt de bedre kan beholde sin saft. Stilkene fjernes efter at bærene er færdigtørret.
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Facsimile of “Redcurrants” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Dried lemon and orange peel

  • lemon and orange peel
  1. Preparation. Remove the white pith from the wiped lemon and orange peel.
  2. Blanching. Blanch for 5 minutes, lift out with a slotted spoon and lay on a cloth.
  3. Drying. Straight away lay on drying frames and dry at 90 °C.
Original text
De avtørrede citron- og appelsinskal befries for det hvite, forvælles i 5 min., tages op med hulslev, lægges op paa et klæde, derefter straks paa tørrerammer og tørres ved 90° C.
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Facsimile of “Dried lemon and orange peel” from Sugar-free preserving 1918
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Blackcurrants

  • blackcurrants
  1. Cleaning and air drying. Clean the blackcurrants, spread them out and dry in the air and sun for 3 days.
  2. Heat drying. Put in to dry at a temperature of 50 °C rising to 60 °C. Drying takes 4–6 hours.
  3. Alternative with stalks. Both redcurrants and blackcurrants can be dried with their stalks on, so that they better retain their juice. The stalks are removed once the berries are fully dried.
Original text
Solbær renses, bredes ut over og luft- og sol­tørres i 3 dage. Sættes ind til tørring ved en temperatur av 50° C. stigende til 60° C. Tørrin­gen tar 4—6 timer. Ribs tørres som solbær. Baade ribs og solbær kan tørres med stilkene, foråt de bedre kan beholde sin saft. Stilkene fjernes efter at bærene er færdigtørret.
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Facsimile of “Blackcurrants” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Blackcurrants

  • blackcurrants
  1. Air drying. Clean the blackcurrants and spread them out. Dry in the air and sun for 3 days.
  2. Drying. Put in to dry at a temperature of 50 °C rising to 60 °C. Drying takes 4–6 hours.
Original text
Solbær renses, bredes ut over og luft- og soltørres i 3 dage. Sættes ind til tørring ved en temperatur av 50° C. stigende til 60° C. Tørringen tar 4 —6 timer.
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Facsimile of “Blackcurrants” from Sugar-free preserving 1918
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Gooseberries (ripe)

  • ripe gooseberries
  1. Air drying. Air-dry the gooseberries for a few days until the skin begins to shrivel.
  2. Oven drying – first stage. Put them in a drying cabinet at 80 °C.
  3. Rest and finishing. When the berries are half dry, take them out and finish drying after 4 hours or the next day.
Original text
Modne stikkelsbær lufttørres nogen dage, til skallet begynder at skrumpe. De sættes derefter i tørreskapet ved 80° C. Naar bærene er halvtørre tages de ut og færdigtørres efter 4 timers forløp eller næste dag.
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Facsimile of “Gooseberries (ripe)” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberries (unripe)

  • unripe gooseberries
  1. Blanching. Put the gooseberries in a hair sieve and dip repeatedly in hot water until the berries become somewhat soft.
  2. Cooling. Carefully pour over cold water.
  3. Drying. Lay on shelves or frames and dry at 60–80 °C.
Original text
Umodne stikkelsbær lægges i en haarsigt som sænkes gjentagne ganger i varmt vand, til bærene blir noget myke. Overheldes forsigtig med koldt vand, lægges paa hylder eller rammer og tørres ved 60—80° C.
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Facsimile of “Gooseberries (unripe)” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Dried apples with peel

  • apples (well wiped)
  1. Preparation. Cut the apples into slices with a cucumber slicer or knife.
  2. Drying. Lay the slices on the shelves in a single layer and put straight into the oven. Keep the temperature at 100°, gradually going down to 80°. The apples are done after 3–4 hours. They must be so dry that no juice can be pressed out.
Original text
Eplerne tørres godt og skjæres i skiver med en agurkhøvl eller med kniv. Skiverne lægges paa hylderne i et enkelt lag og sættes straks i ovnen. Temperaturen i den underste hylde skal holdes ved 100°, som efterhaanden gaar ned til 80°. Efter 3—4 timer er eplerne færdige. De maa være saa tørre, at der ikke kan trykkes saft ut om man river over et stykke.
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Facsimile of “Dried apples with peel” from Sugar-free preserving 1918
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Dried apples with peel

  • apples, well wiped
  1. Preparation. Wipe the apples well and cut them into slices with a cucumber slicer or knife.
  2. Drying. Lay the slices on the shelves in a single layer and put them straight into the oven. The temperature on the lowest shelf should be kept at 100°. After 3–4 hours the apples are done.
  3. Checking. They must be so dry that no juice can be squeezed out when a piece is torn. Windfall fruit can be used as long as it has not lain and developed rotten patches.
Original text
Eplerne tørres godt og skjæres i skiver med en agurkhovel eller med kniv. Skiverne lægges paa hylderne i et enkelt lag og sættes straks i ovnen. Temperaturen i den underste hylde skal holdes ved 100°, 3—4 timer er eplerne færdige. De maa være saa tørre, at der ikke kan trykkes saft ut om man river over et stykke. Nedfaldsfrukt kan godt brukes, naar de bare ikke ligger og faar raatne flekker.
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Facsimile of “Dried apples with peel” from Sugar-free preserving 1918
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Drying frame

  • wooden frames of aspen or birch
  • sheets of galvanised steel wire cloth
  • thin, clean cloth (old curtains or coarse hessian)
  • bricks
  • pieces of cork (to go between the frames)
  1. Making the frames. Make wooden frames of aspen or birch (not spruce). Stretch sheets of galvanised steel wire cloth on them, or use thin, clean cloth such as old curtains or coarse hessian.
  2. Filling the oven. The oven can be filled with sheets if the air can circulate between the sheets.
  3. Setting up on the stove. Lay bricks on the stove under the four corners of the frame and stand the frame on them, so that the heat does not damage the wood.
  4. Stacking the frames. Stack the frames on top of each other with a small piece of cork between the frames.
Original text
Man lager da trærammer, f. eks. av asp eller birk, nødig av gran, og paa disse spændes plater av galvanisert staal traadduk, eller man bjælper sig med tyndt, rent tøi, f. eks. gamle gardiner eller av grov strie. Ovnen kan fyldes med plater, hvis kun luften kan komme til at cirkulere mellem platerne. Tørrer man oppaa komfyren, anbringes en hylde midt over stekovnen, idet man lægger mursten paa komfyren under rammens fire hjørner og stiller rammen hier paa, saaledes at varmen ikke ødelægger træverket. Rammerne stilles nu paa hinanden med et litet korkestykke imellem rammerne.
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Facsimile of “Drying frame” from Sugar-free preserving 1918
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Dried melon

  • 1 part melon
  • 1.5 part water
  • 0.5 kg sugar
  • vinegar
  • salt
  1. Preparing the melon. Leave the melon for 1 day in water, vinegar and salt.
  2. Sugar syrup. Boil a sugar syrup from 1 1/2 parts water and 1/2 kg sugar.
  3. Boiling the melon slices. Pour boiled, cooled water over the melon slices and boil them in the sugar syrup until just clear.
  4. Syruping. Leave in the syrup for 2 days; boil the syrup down and pour it over the melon slices; repeat this 4 to 5 times.
  5. Drying. Lift the melon slices out so the juice can run off; lay on drying frames and dry at 90–70 °C.
Original text
Melonen ligger 1 døgn i vand, eddike og salt. En sukkerlake kokes av 1 1/2 del vand og 1/2 kg sukker. Melonskiverne overheldes med kokt, avkjølet vand, og kokes saavidt klare i sukkerlaken. Staar i laken i 2 døgn; laken indkokes, heldes over melonskiverne; dette gjentages 4 å 5 ganger. Melonskiverne lægges op, saa saften kan rende av; lægges paa tørrerammer og tørres ved 90—70° C.
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Facsimile of “Dried melon” from Sugar-free preserving 1918
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Drying fruit and berries

  • fruit and berries
  1. Preparation. Dried fruit must be stored in an airy, dry room, in linen bags hung up, or in wooden boxes.
  2. Heating and drying. In the countryside it is most common to dry in the baking oven after the bread has been taken out; in the many homes without a baking oven, an ordinary stove will do well. Make wooden frames, for example of aspen or birch, preferably not spruce, and stretch sheets of galvanised steel wire cloth on them, or make do with thin, clean cloth, for example old curtains or coarse hessian.
  3. Circulation of heat. The oven can be filled with sheets, as long as the air can circulate between the sheets. If drying on top of the stove, place a shelf in the middle above the oven, laying bricks on the stove under the four corners of the frame and standing the frame on them, so that the heat does not ruin the wood. The frames are then stacked on each other with a small piece of cork between the frames.
  4. Use of apparatus. There are also small drying apparatuses to stand on top of the stove, which are very practical. The whole thing is so simple and the frames so easy to make that, with a little goodwill, most homes can get them, and the housewife can dry everything she needs of berries from her own garden or the berries of the forest.
  5. Using dried fruit. When the dried fruit is to be used, it must be rinsed well, soaked in water overnight and boiled in an enamelled pan in the water it was soaked in.
Original text
Tørring av frugt og bær. Foruten at faa opbevart saa meget som mulig av frugt og bær som sur saft, hermetisk nedlagt og frugtmos, maa vi, naar flasker, glas og krukker ikke rækker længer, opbevare mest mulig frugt og bær i tørret tilstand. Det er en billig og praktisk konserveringsmaate. De tørrede ting er lette at opbevare, og de tar liten plads. Ved tørringen gjælder det at paa mindst mulig tid (ti da tapes mindst aroma) og ved stadig lufttilførsel at berøve frugt og bær saa meget av deres fugtighet, at bakterienes livsvirksomhet tilintetgjøres. Ved tørring nedsættes fugtigbeten fra 80—90 % til 10—20 %. Frugttørring er i høieste grad sukkerbesparende. Ved tørring beskyttes frugten gjennem vandtapet og den derav fremkomne sterkere koncentration av frugten eget sukker; frugtens syreindhold blir paa en maate nøitralisert under tørringen, og stivelsesindholdet omdannes delvis til dekstrin og drue sukker. Enhver husmor maa iaar lægge an paa at tørre frugt og bær.
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Facsimile of “Drying fruit and berries” from Sugar-free preserving 1918
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Lingonberries

  • lingonberries
  1. Air drying. Air-dry the lingonberries for 2–3 days in an even layer on dry shelves or frames.
  2. Low temperature. To begin with, the temperature should not exceed 60–70°.
  3. Raising the temperature. After 1 hour, gradually raise the heat up to 85 °C.
  4. Drying. Drying takes about 4–6 hours. 1 kg of dried lingonberries corresponds to 6.5 kg or about 18 litres of fresh berries.
Original text
Tyttebær lufttørres 2 —3 dage; lægges i jevnt lag paa tørre hylder eller rammer. Fra først av maa temperaturen ikke overstige 60 —70°, men efter 1 times forløp økes varmen gradvis op til 85° C. Tørringen tar ca. 4—6 timer, 1 kg. tørrede tytte bær svarer til 6½ kg. eller ca. 18 1. friske bær.
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Facsimile of “Lingonberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Canning

Orange peel, preserved

  • orange peel (fresh)
  • water (for boiling)
  • boiled, cooled water or sugar syrup (to cover)
  1. Preparation. Remove all the white pith from the orange peel. Soak it in water overnight.
  2. Boiling. Then boil it in water, 5 minutes each time. Repeat 4 times.
  3. Cutting and packing. Cut into strips and put into jars.
  4. Covering. Pour over boiled, cooled water or the sugar syrup mentioned above.
  5. Sterilising. Sterilise at 85 °C for 15 minutes.
  6. Second sterilising. Sterilise again within 24 hours at 85 °C for 10 minutes.
Original text
Appelsinskal befries for alt hvitt, lægges i vand natten over. De kokes derefter i 4 vand, hver gang i 5 min. Skjæres i strimler og lægges paa glas. Overheldes med kokt, koldt vand eller ovennævnte sukkerlake. Steriliseres ved 85 ° i 15 min. Omsteriliseres inden 24 timer ved 85 ° i 10 min.
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Facsimile of “Orange peel, preserved” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Berry table drink

  • cleaned berries (any kind you like)
  1. Boiling. Boil the berries without water until the juice has been released.
  2. Straining. Strain through a jelly bag.
  3. Resting. Leave for 4 hours.
  4. Boiling and filling. Bring to the boil and fill boiling hot through a warm funnel and with a warm spoon into warm, sterile bottles.
  5. Warming. Stand them straight away in a warm dish on the stove.
  6. Corking. Put corks in the properly filled bottles straight away.
  7. Lacquering. When the bottles have cooled a little, dip them again in the melted lacquer so the cork becomes quite airtight.
  8. Use. When using, add water and, depending on the type of berry, a little sugar if you like.
Original text
De rensede bær — hvilken sort man vil — koker uten vand til de har saftet sig, siles gjennem silepose. Staar i 4 timer; gives et opkok og fyldes kokende gjennem varm trakt og med varm ske paa varme, sterile flasker; sættes straks i et varmt fat paa komfyren. Myke korker og smeltet lak maa være i beredskap. I de passe fyldte flasker sættes straks kork. Naar flaskerne er litt avkjølet, dyppes de igjen i det smeltede lak, saa korken blir ganske lufttæt. Ved bruk til sættes vand og efter bærsorten litt sukker, om man vil.
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Facsimile of “Berry table drink” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Raspberries

  • fresh raspberries (choice quality)
  • boiled, cooled water or sugar syrup (to cover)
  1. Packing. Put fresh, choice berries into jars.
  2. Covering. Pour over boiled, cooled water or the sugar syrup mentioned above. Alternatively, you can squeeze the juice from less attractive berries and strain this juice over them.
  3. Sterilising. Sterilise at 85 °C for 10 minutes.
  4. Second sterilising. Sterilise again at 85 °C within 24 hours for 10 minutes.
Original text
Friske, utsøkte bær lægges paa glas, overheldes kokt, koldt vand eller ovennævnte sukkerlake. Steriliseres ved 85° i 10 min. Omsteriliseres ved 85° inden 24 timer i 10 min. Man kan ogsaa vride saft af mindre pene bær og sile denne saft over istedenfor vand.
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Facsimile of “Raspberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple purée in bottles

  • less attractive apples and windfall fruit
  1. Washing and cutting. Wash thoroughly clean and cut into small pieces; do not peel.
  2. Boiling. Cook thoroughly with quite a little water in the bottom of the pot.
  3. Pressing. Press through a horsehair sieve.
  4. Filling the bottles. Fill straight away into boiled, clean, warm bottles, then cork and tie down with an "apothecary's knot".
  5. Sterilising. Wrap the bottles in paper and boil them in a tall pot with enough water to stand above the bottles. Boil for 1/4 hour.
  6. Lacquering. Seal the bottles with lacquer. Dip 2 times.
Original text
Eplepuré paa flasker. Mindre pene epler og nedfaldsfrugt vaskes godt rene og skjæres i smaa stykker, skrælles ikke. Kokes godt ut med ganske litet vand i bunden av gryten, presses gjennem haarsigt. Fyldes straks paa utkokte, rene, varme flasker, som korkes og ombindes «apotekerknute». Flaskerne omvikles med papir og koker i en høi gryte med saa meget vand at det staar over flaskerne. Koker ¼ time. Flaskerne lakses. Dyp 2 ganger.
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Facsimile of “Apple purée in bottles” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apples

  • fairly firm apples
  • salt or citric acid (a little)
  • water (boiled and cooled)
  1. Preparation. Core and peel fairly firm apples.
  2. Halving. Cut in two or four depending on size.
  3. Holding before packing. Put them into water with a little salt or citric acid as you go.
  4. Packing. Lift out and put into jars.
  5. Filling. Pour over the boiled, cooled water.
  6. Sterilising. Sterilise at 85° for 15 minutes.
  7. Second sterilising. Sterilise again within 24 hours at 85° for 10 minutes.
Original text
Litt faste epler befries for kjernehus, skrælles og deles i to eller fire efter størrelsen, lægges efterhvert i vand med litt salt eller citronsyre. Optages og lægges paa glas, overheldes med det kokte, kolde vand. Steriliseres ved 85° i 15 min. Omsteriliseres inden 24 timer ved 85° i 10 min.
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Facsimile of “Apples” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Water-bath canning in jars sealed with parchment paper

  • 1 tbsp sugar (optional)
  • sterile cotton wadding
  • parchment paper (double layer)
  • cold water (to half the height of the jars)
  1. Preparing. Choose preserving jars, honey jars or other jars with a turned-over rim. Fill the jars with the fruit and pour on boiled, cooled water. Add 1 tablespoon of sugar if desired.
  2. Sealing. Lay a piece of sterile cotton wadding over the jars and trim it to fit. Lay a double layer of parchment paper, softened in warm water, over it and tie it tightly. Prick a hole in the middle of the paper with a needle.
  3. Packing. Wrap each jar in paper and stand it in a flat-bottomed pot on a wooden board or paper. Place paper between the jars so they stand securely.
  4. Boiling. Add cold water so that it comes halfway up the jars. The lid of the pot must fit tightly. Boil the jars for 1/2 hour.
  5. Cooling. Take off the lid, seal the hole in the parchment paper with sealing wax, and leave the jars standing in the water until they have cooled.
  6. Use. When the fruit is later used, add sugar.
Original text
Sylteglas, honningglas eller andre glas som f. eks. sirupsflasker kan benyttes, kun maa glasset ha en ombøiet kant, hvad der er en betingelse for at de kan brukes. Frugten haves paa glassene, kokt koldt vand fyldes paa, 1 spiseskefuld sukker tilsættes — men kan undværes. Et stykke steril vat lægges over og tilklipses. Et dobbelt lagt pergamentpapir skal det i varmt vand lægges over og bindes stramt til. Stik et hul med en naal i midten av papiret. Hvert enkelt glas pakkes ind i papir og sættes i flatbunden kjel paa træbund eller papir, likeså papir mellem glassene, saa de staar sikkert. Koldt vand fyldes paa, saa det staar halvt op ad glassene. Lokket paa kjelen maa være tætsluttende og glassene kokes 1/2 time. Nu tages lokket av, hullet i pergamentpapiret lakses til og glassene blir staaende i vand et til de er avkjølet. Naar frugten senere skal anvendes tilsættes sukker.
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Facsimile of “Water-bath canning in jars sealed with parchment paper” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Canning with honey

  • 2 part honey
  • 1 l water (boiling)
  1. Melting the honey. First melt the honey as usual in a water bath.
  2. Dilution. Dilute it with boiling water in the proportion: 2 parts honey to 1 l water.
  3. Canning. Otherwise the method is exactly the same as when preserving with sugar, with, for example, 250 g sugar to 1 l water.
  4. Sweetening to taste. You can simply sweeten to taste, taking the type of berry into account.
Original text
Det er kun til rabarber jeg endnu iaar har prøvet honning til hermetisk syltning, men med et udmerket resultat, og det gaar selvfølgelig like godt til alle andre bær. Det var fjoraarets honning, saa jeg smeltet den som vanlig først i vandbad, fortyndet den med kokende vand i forhold: 2 del. honning til 1 l. vand. Ellers er fremgangsmaaten akkurat den samme som naar man lægger ned med sukker, med f. eks. 250 gr. sukker til 1 l. vand. Man kan simpelthen søte efter smak, idet man tar hensyn til bærsorten.
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Facsimile of “Canning with honey” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bottled strawberries

  • 30 g sugar (per ½ litre jar)
  1. Preparation. Place fresh, choice berries in jars, sprinkling a little sugar at the bottom and on top, about 30 g per ½ litre jar.
  2. Heating. Heat to 65° for 5 min.
  3. Cooling. Take the jars out and leave them to stand cold until the next day.
  4. Repacking. The berries can then be moved to smaller jars; strain the juice and pour it over.
  5. Sterilising. Sterilise for 15 min. at 70°.
Original text
Friske, utsøkte bær lægges paa glas, underst og øverst strøes litt sukker, ca. 30 gr. til ½ liters glas; ophetes til 65° i 5 min. Glassene tages op og staar koldt til næste dag. Bærene kan da lægges over paa mindre glas; saften siles og heldes over. Steriliseres i 15 min. ved 70°.
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Facsimile of “Bottled strawberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Strawberry compote

  • 1 kg sugar
  • 1 l water
  • 6 l strawberries
  1. Method. Boil the sugar and water for 1 hour 30 minutes, skimming. Place the berries in a wide preserving pan and strain the boiled syrup over them. Heat slowly to 65° C. and hold at this temperature for 5 minutes. Leave to stand cold with the lid on the pot until the next day. Carefully place the berries in jars and pour the strained syrup over. Close the jars. Sterilise for 15 minutes at 75°.
Original text
1 kg. sukker. 1 1. vand. 6 1. jordbær.
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Facsimile of “Strawberry compote” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cherries

  • 0.75 l boiled, cooled water (3/4 of the way up the berries)
  1. Preparation. Place well-ripened berries in jars and shake them well down.
  2. Adding the liquid. Pour on boiled, cooled water 3/4 of the way up the berries.
  3. Sterilising. Sterilise for 20 min. at 80°.
  4. Second sterilising. Sterilise again within 24 hours at 80° for 15 min.
Original text
Godt modne bær lægges paa glas og rystes godt sammen, paaheldes kokt, koldt vand 3/4 opad bærene. Steriliseres i 20 min. ved 80°. Omsteriliseres inden 24 timer ved 80° i 15 min.
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Facsimile of “Cherries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Wild strawberries

  1. Preparation. Place the berries in jars.
  2. Extracting juice. Wring the juice out of the less attractive berries, strain it and pour it over the berries.
  3. Sterilising. Sterilise for 15 min. at 70°.
  4. Second sterilising. Sterilise again within 24 hours at 70° for 10 min.
Original text
Bærene lægges paa glas; av mindre pene bær vrides saften, denne siles og haves paa bærene. Steriliseres i 15 min. ved 70°. Omsteriliseres inden 24 timer ved 70° i 10 min.
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Facsimile of “Wild strawberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Morello cherries

  • 0.75 l boiled, cooled water (3/4 of the way up the berries)
  1. Preparation. Place well-ripened berries in jars.
  2. Adding the liquid. Pour on boiled, cooled water 3/4 of the way up the berries.
  3. Sterilising. Sterilise at 80° for 20 min.
  4. Second sterilising. Sterilise again within 24 hours at 80° for 10 min.
Original text
Godt modne bær lægges paa glas og paaheldes kokt, koldt vand 3/4 opad bærene. Steriliseres ved 80° i 20 min. Omsteriliseres inden 24 timer ved 80° i 10 min.
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Facsimile of “Morello cherries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cloudberries

  • 0.25 l juice from the less attractive berries (strained over, and should reach 1/4 of the way up the berries)
  • 1 part boiled, cooled water (alternative if the juice does not suffice)
  1. Preparation. Place fresh berries in jars.
  2. Adding the liquid. Pour on the juice of the less attractive berries, strained, which should reach 1/4 of the way up the berries, or fill with 1 part boiled, cooled water.
  3. Sterilising. Sterilise for 20 min. at 80°.
  4. Second sterilising. Sterilise again within 24 hours at 80° for 10 min.
Original text
Friske bær lægges paa glas, paaheldes saften av mindre pene bær som siles over og skal naa 1/4 opad bærene eller fyldes med 1 del. kokt, koldt vand. Steriliseres i 20 min. ved 80°. Omsteriliseres inden 24 timer ved 80° i 10 min.
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Facsimile of “Cloudberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rose hip purée

  • 1 kg rose hips (ripe, washed)
  • 2 l water (cold)
  1. Grinding. Grind the ripe, washed rose hips once in a meat grinder.
  2. Boiling. Put on the heat with the cold water and boil for about 2 hours; stir often.
  3. Pressing. When so much water has evaporated that the mass is fairly thick, press the rose hip mass through a hair sieve.
  4. Filling. Fill the mass into jars.
  5. Sterilising. Sterilise at 90° for 30 min.
Original text
1 kg. nyper. 2 l. vand. De modne, vaskede nyper males én gang paa kjøtkvern, sættes over ilden med det kolde vand og koker i ca. 2 timer; maa ofte røres i. Naar saa meget vand er fordampet at massen er temmetig tyk, presses nypemassen gjennem haarsigt. Massen fyldes paa glas og steriliseres ved 90° i 30 min.
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Facsimile of “Rose hip purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rose hips

  • boiled, cooled water (amount not specified)
  1. Cleaning. Cut away the stalk and blossom end, and remove all the seeds through the small opening where the blossom was.
  2. Rinsing. Rinse the rose hips well and place them in jars.
  3. Adding the liquid. Pour on boiled, cooled water.
  4. Sterilising. Sterilise at 90° for 20 min.
  5. Second sterilising. Sterilise again at 90° for 15 min. within 24 hours.
Original text
Stilk og blomst skjæres bort, og gjennem den lille aapning, hvor blomsten har sittet, uttages alle kjerner. Nyperne skylles godt og lægges paa glas, paaheldes kokt, koldt vand og steriliseres ved 90° i 20 min. Omsteriliseres ved 90° i 15 min. inden 24 timers forløp.
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Facsimile of “Rose hips” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Pears

  • pears (amount not specified)
  • 1 tbsp vinegar (per litre of water when peeling)
  • 1 g tartaric acid
  • 1 l water (cold)
  1. Peeling. Peel the pears and put them as you go into a little vinegar water, 1 tablespoon to each litre of water.
  2. Halving and coring. Halve or quarter the pears according to size and remove the cores.
  3. Packing. Place the pears in jars; pack as tightly as possible.
  4. Tartaric acid water. Dissolve 1 g tartaric acid in 1 l water and pour this cold over the fruit.
  5. Sterilising. Sterilise for 45 min. at 90°.
  6. Second sterilising. Sterilise again at 90° for 15 min.
Original text
Pærene skrælles og lægges efterhvert i litt eddikevand, 1 spiseskefuld til hver liter vand. Pærene deles i to eller fire efter størrelsen, kjernehuset fjernes og pærene lægges paa glas; pak saa tæt som mulig. 1 gr. vinsyre opløses i 1 l. vand og dette heldes koldt over frugten som steriliseres 45 min. ved 90°. Omsteriliseres ved 90° i 15 min.
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Facsimile of “Pears” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rhubarb

  • rhubarb
  • water (boiled, cooled)
  • strawberries (a few large ones, optional)
  1. Filling. Pour on boiled, cooled water.
  2. Sterilising. Sterilise at 80° for 15 min. Sterilise again within 24 hours for 10 min. at 80°.
Original text
Rabarber opbevares let paa anden maate, f. eks. paa flasker i vand. Nedlagt hermetisk sammen med nogen faa store Jordbær faar det hele en udmerket fin smak. Kokt, koldt vand paaheldes, steriliseres ved 80° i 15 min. Omsteriliseres inden 24 timer i 10 min. ved 80°.
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Facsimile of “Rhubarb” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rhubarb

  • rhubarb (amount not specified)
  • large strawberries (a few, optional)
  • boiled, cooled water (amount not specified)
  1. Storage. Rhubarb is easily stored in other ways too, for example in bottles in water.
  2. Canning with strawberries. Preserved together with a few large strawberries, the whole acquires an excellent fine flavour.
  3. Adding the liquid. Pour on boiled, cooled water. (Instructions incomplete on the page.)
Original text
Rabarber opbevares let paa anden maate, f. eks. paa flasker i vand. Nedlagt hermetisk sammen med nogen faa store Jordbær faar det hele en udmerket fin smak. Kokt, koldt vand paaheldes,
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Facsimile of “Rhubarb” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Redcurrants

  • redcurrants (well ripened, but not overripe)
  1. Heating. Clean the redcurrants and place them in a jar set in a pot of boiling water. Shake the jar now and then.
  2. Filling. When the berries just begin to release their juice, fill them immediately into jars, dividing berries and juice equally among the jars. These must be filled completely.
  3. Sterilising. Sterilise for 20 min. at 85°. Sterilise again within 24 hours for 15 min. at 85°.
Original text
Ribs. Godt modne, men ikke overmodne ribs renses og lægges i krukke som sættes i en gryte med kokende vand; krukken rystes av og til. Naar bærene saavidt begynder at safte sig fyldes de straks paa glas, idet bær og saft fordeles likt paa glassene; disse skal være helt fyldte. Steriliseres i 20 min. ved 85°. Omsteriliseres inden 24 timers forløp i 15 min. ved 85°.
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Facsimile of “Redcurrants” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberries

  • gooseberries
  1. Preparation. Remove the stalks and blossom ends from the berries and fill into jars to 1 cm from the rim.
  2. Packing. Tap beneath the jar so the berries settle close together. Insert a cotton wool plug; stand the jars in a pot with paper beneath and between the jars.
  3. Heat treatment. Pour in cold water. Heat the water to 80° and hold at this temperature for 15 minutes.
  4. Sealing. Straight away pour boiling water in to about 1/4 cm from the rim. The inside of the jar rim must be completely dry. Pour melted tallow or paraffin over from a small jug. When the fat sinks, add more to make the fat seal tight.
  5. Rhubarb and cherries. Treated in the same way.
Original text
Stikkelsbærene befries for stilk og blomst og fyldes paa glas indtil 1 cm. fra kanten. Støt under glasset saa at bærene falder tæt sammen. Vatkork sættes i; glasset sættes i en gryte med papir under og imellem glassene, koldt vand heldes i. Vandet ophetes til 80°, holdes ved denne temperatur i 15 min. Kokende vand maa nu være forhaanden. Glassene sættes paa et dobbeltlagt klæde, vatkorken tages ut, og det kokende vand heldes straks over til ca. 1/4 cm. fra kanten. Indisiden paa glassets kant maa være aldeles tør. Smeltet talg eller parafin heldes paa fra en liten mugge. Eftersom fettet synker fyldes mere paa for at faa fettlokket tæt.
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Facsimile of “Gooseberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Gooseberries

  • gooseberries (cleaned)
  • 0.75 water (boiled, cold, fills 3/4 of the jar)
  1. Blanching. Clean the gooseberries and blanch in boiling water for a few minutes, lift out and place for a moment in cold water.
  2. Drying and filling. Lay on a cloth and fill into jars. The berries should fill the jar and lie close together.
  3. Sterilising. Pour boiled, cold water 3/4 of the way up the jar. Sterilise at 75° for 15 min. Re-sterilise within 24 hours for 15 min. at 75°.
Original text
Stikkelsbærene renses og forvælles i kokende vand nogen min., tages op og lægges et øieblik i koldt vand. Lægges paa et klæde og fyldes paa glas. Bærene skal fylde glasset og ligge tæt sammen. Kokt, koldt vand overheldes 3/4 opnad glasset. Steriliseres ved 75° i 15 min. Omsteriliseres inden 24 timer i 15 min. ved 75°.
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Facsimile of “Gooseberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberries

  • lingonberries
  • water (boiled, cold)
  1. Filling and sterilising. Pour on boiled, cold water and sterilise the jars at 85° for 20 min. Re-sterilise at 85° for 10 min.
Original text
Tyttebær opbevares ogsaa let paa anden maate; vil man sterilisere paaheldes kokt, koldt vand, og glassene steriliseres ved 85° i 20 min. Omsteriliseres ved 85° i 10 min.
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Facsimile of “Lingonberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Storage

Berries stored in water without boiling

  • 5 g tartaric acid (optional, per litre of water)
  • cold water (to cover)
  1. Choosing the berries. Choose fresh, ripe, dry berries that show no sign of fermentation. Berries with a strong skin or high acidity are best.
  2. Adding tartaric acid. You can add 5 g of tartaric acid per litre of water if desired.
  3. Filling. Fill the bottles with berries and cover completely with cold water.
  4. Storage. Store in a dry, cold but frost-free place. The bottles must be clean, dry and clear. Cork and seal with lacquer straight away.
Original text
Bærene maa være friske, modne, tørre og ikke vise spor av tegn til gjæring. Bær med sterkt skjud eller med forholdsvis stort syreindhold egner sig bedst. Man kan dog til sætte 5 gr. vinsyre pr. liter vand. Bærene maa være helt dækket av vandet, og de maa opbevares paa et tørt og koldt men frostfrit sted. Flaskerne maa være rene, tørre og klare. De korkes og lakses straks.
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Facsimile of “Berries stored in water without boiling” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Berries stored in water without boiling

  • 5 g tartaric acid (optional, per litre of water)
  1. Preparing the berries. The berries must be fresh, ripe, dry and show no trace of fermentation. Berries with a strong skin or a relatively high acid content are best.
  2. Adding tartaric acid. You can add 5 g of tartaric acid per litre of water.
  3. Filling the bottles. The berries must be completely covered by the water and stored in a dry, cold but frost-free place.
  4. Sealing. The bottles must be clean, dry and clear. Cork and seal with lacquer straight away.
Original text
Bærene maa være friske, modne, tørre og ikke vise spor av tegn til gjæring. Bær med sterkt skiud eller med forholdsvis stort syreindhold egner sig bedst. Man kan dog til sætte 5 gr. vinsyre pr. liter vand. Bærene maa være helt dækket av vandet, og de maa opbevares paa et tørt og koldt men frostfrit sted. Flaskerne maa være rene, tørre og klare. De korkes og lakses straks.
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Facsimile of “Berries stored in water without boiling” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Berries under a layer of fat or dry paraffin

  • berries (cleaned, rinsed)
  1. Preparation. Clean and rinse the berries.
  2. Storage. Put them in tall, slightly wide-necked jars (the old-fashioned so-called snuff jars).
Original text
Bærene renses, skylles og lægges paa høie, litt vidhalsede glas (de gammeldagse saakaldte snusglas).
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Facsimile of “Berries under a layer of fat or dry paraffin” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Bilberries

  • bilberries (must be completely whole)
  • cold water (fresh)
  1. Filling. Fill the bottles with whole bilberries.
  2. Water. Pour in fresh, cold water.
  3. Sealing. Cork and seal with lacquer straight away.
Original text
Bærene, som maa være aldeles hele, fyldes paa flasker, paaheldes friskt, koldt vand, korkes og lakses.
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Facsimile of “Bilberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Apple porridge for winter

  • apples
  1. Preparation. Wash the apples, cut out the cores and cut the apples up.
  2. Boiling. Cook with as little water as possible.
  3. Pressing and reducing. Rub through a horsehair sieve and boil down.
  4. Filling. Ladle into clean, warm jars.
  5. Covering. When the porridge is cold, lay a piece of cloth over it, and on top of this a thick layer of lingonberry compote.
  6. Storage. Tie parchment paper over the top. It can keep all winter if the apple porridge is well boiled down and so thick that the spoon stands up in it.
Original text
Eplegrøt for vinteren. Eplerne vaskes og kjernehuset stikkes ut, eplerne skjæres op og kokes med saa litet vand som mulig, gnides gjennem haarsigt, inndampes, øses op i rene, varme krukker. Naar grøten er kald lægges et stykke tøi over, og herpaa lægges et tykt lag tytte bærgrøt. Er eplegrøten godt indkokt og saa tyk at skeen staar i den, kan den holde sig hele vinteren. Bindes over med pergamentpapir.
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Facsimile of “Apple porridge for winter” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Fruit purée for bread spread

  • leftovers from jelly and juice making (or fresh fruit)
  • water (as little as possible; some kinds such as raspberries, strawberries and redcurrants can also be boiled without water)
  1. Preparing the fruit. Clean the fruit and cut larger fruit into small pieces. You can happily mix fruits that go well together.
  2. Boiling. Boil the fruit, stirring, in as little water as possible. Preferably use a flat-bottomed pan with a large surface area. The faster the evaporation, the better the colour of the berry mass.
  3. Straining. Press the fruit or berry mass left over from jelly and juice making through a horsehair sieve. Boil fruit, stirring, until it can easily be pressed through a horsehair sieve.
Original text
Alt avfald efter gelé- og saftkokning benyttes hertil; bærmassen presses gjennem haarsigt. — Paa samme maate behandles ogsaa frisk frugt. I rike frugtaar er denne indkokning av frugtmos uten sukker av den allerstørste betydning, for ikke at tale om nu, da en mængde frugt maatte gaa til spilde om vi ikke la au paa at opbevare den uten sukker. Frugtmos er sterkt indkokt frugtkjøt, kokningen betinger holdbarheten. Frugten renses, og større frugt skjæres op i smaa stykker; man kan godt blande frugt som passer sammen. Frugten kokes i saa litet vand som mulig. Enkelte sorter som bringebær, jordbær og ribs kan ogsaa kokes uten vandtilsætning. Frugten koker under omrøren til den let lar sig presse gjennem haarsigt. Bruk til kokningen helst en flatbundet kjel med stor overflate. Jo hurtigere fordampning desto bedre, des penere farve faar bærmassen.
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Facsimile of “Fruit purée for bread spread” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cherries

  • cherries (must be fresh and perfectly whole)
  • water mixed with tartaric acid
  1. Preparing the berries. Choose fresh, perfectly whole cherries. Gently twist the stalks off or snip them off 1 cm from the base.
  2. Filling. Carefully place the berries in bottles.
  3. Water and tartaric acid. Fill up with water mixed with tartaric acid.
  4. Sealing. Cork the bottles and seal with sealing wax. Alternatively, a cotton-wadding stopper tied over with parchment can be used. For the wadding stopper: take a small piece of cleaned cotton wadding, fold all four corners in towards the centre, and put the smooth underside into the bottle.
  5. Note. A cotton-wadding stopper tied over with parchment serves the same purpose as cork and sealing wax.
Original text
Bærene maa være friske og aldeles hele; stilkene dreies forsigtig av eller de klippes av paa 1 cm. nær. Bærene nedlægges forsigtig i flaskerne, og vandet blandet med vinsyre fyldes paa. Flaskerne korkes og lakses. Vatkork overbundet med pergament gjør samme nytte som kork og lak. Vatkork: Til denne tages et litet stykke renset vat, alle fire hjørner brettes ind mot midten, og den glatte underside sættes i flasken.
Show the book page (facsimile)
Facsimile of “Cherries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cherries

  • cherries (fresh and whole)
  • water (mixed with tartaric acid)
  1. Preparing the berries. The berries must be fresh and perfectly whole; the stalks are gently twisted off or snipped off at a distance of 1 cm.
  2. Filling and sealing. Carefully lay the berries in the bottles and fill up with the water mixed with tartaric acid. Cork the bottles and seal with sealing wax.
Original text
Bærene maa være friske og aldeles hele; stilkene dreies forsigtig av eller de klippes av paa 1 cm. nær. Bærene nedlægges forsigtig i flaskerne, og vandet blandet med vinsyreu fyldes paa. Flaskerne korkes og lakses.
Show the book page (facsimile)
Facsimile of “Cherries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Cloudberries

  • cloudberries (whole, large berries)
  • cloudberries (smaller berries, for pressing out juice)
  • 2 cm melted fat or paraffin wax (thick layer)
  1. Cleaning. Clean the cloudberries.
  2. Filling. Place large, whole berries in sulphured jars. Wring the smaller berries and strain the juice over the cloudberries in the jar.
  3. Sealing. Lay a piece of linen cloth over, pressed well to the edge of the jar, and pour on a layer about 2 cm thick of melted fat or melted dry paraffin wax.
Original text
Multerne renses, og store, hele bær lægges paa svovlede glas. De mindre pene bær vrides, og saften siles over multerne i glasset. Et stykke lintøi lægges over, godt ind til kanten av glasset, og herpaa heldes et ca. 2 cm. tykt lag av smeltet fett eller smeltet tør parafin.
Show the book page (facsimile)
Facsimile of “Cloudberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Blackcurrants

  • blackcurrants
  1. Preparation. Carefully snip off the blossom ends and stalks.
  2. Filling with water. Put the berries straight into bottles, fill with water, cork and seal with lacquer.
  3. Alternative storage. The berries can also be stored in bottles without water.
Original text
Blomst og stilk klippes forsigtig av. Bærene haves straks paa flasker, som fyldes med vand, korkes og lakses. Bærene kan ogsaa gjemmes paa flasker uten vand.
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Facsimile of “Blackcurrants” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Tea from dried apple peel

  • dried apple peel
  1. Preparation. Put the apple peel in a pot or pail, pour over a little boiled, hot water, leave covered for 20 minutes, then pour over boiling water and it is ready to use.
Original text
Epleskallet haves i gryte eller spand, paaheldes litt kokt, varmt vand, staar tildækket i 20 minutter, overheldes med kokende vand og er færdig til bruk.
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Facsimile of “Tea from dried apple peel” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Lingonberries

  • lingonberries (choice, cleaned)
  • water (boiled, cold)
  1. Preparation. Put the choice, cleaned berries into crocks.
  2. Adding liquid. Pour over boiled, cold water.
  3. Sealing. Tie over with parchment paper.
Original text
Utsøkte, rensede bær haves paa krukker, overheldes med kokt, koldt vand. Tilbindes med pergamentpapir.
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Facsimile of “Lingonberries” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Other

Rhubarb vinegar

  • fresh rhubarb stalks
  1. Pressing. Press the juice from fresh stalks.
  2. Placing. Put it in a stoneware dish and place it at a temperature of 30° R.
  3. Fermentation. The juice will soon ferment; a layer forms over the whole surface.
  4. Removing the yeast. Only remove the yeast when it begins to go mouldy.
  5. Straining and filling. Strain the vinegar through a straining cloth and pour into bottles.
Original text
Pres saften av friske stilker, ha den i et stentøifat og sæt det ved en temperatur av 30° R. Saften vil snart gjære; der danner sig et lag orer hele overflaten. Gjæren tages først bort, naar den begynder at mugne. Eddiken siles gjennem sileklæde og heldes paa flasker.
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Facsimile of “Rhubarb vinegar” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Redcurrant vinegar

  • redcurrants
  1. Wringing. Wring the berries and put the redcurrant juice in a jar.
  2. Filling. The jar must only be filled to 2/3.
  3. Resting. Leave undisturbed and uncovered for 10 to 12 days.
  4. Skimming. Skim well, and strain the juice through a straining cloth.
  5. Filling the bottles. Fill the vinegar into bottles straight away and cork them.
Original text
Bærene vrides og ribssaften haves i en krukke, som kun maa fyldes indtil 2/3. Staar urørt og utildekning i 10 å 12 dage. Skummes godt, og saften siles gjennem sileklæde. Eddiken fyldes straks paa flasker som korkes.
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Facsimile of “Redcurrant vinegar” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Fruit purée

  1. Preparation. Cut up the fruit and rinse it, cook in as little water as possible until fully cooked down, then press through a press. Put the purée back on the heat and boil until it falls from the spoon in flakes.
  2. Storage. Pour boiling into a warm jar and put it in the baking oven with the door open. Cover with waxed paper when cold and tie parchment paper over the top.
Original text
Tarvelig frugt — gjerne nedfaldsfrukt — kan brukes. Frugten skjæres op og skylles, kokes i saa litet vand som mulig til den er utkokt, presses gjennem presse. Mosen sættes over ilden igjen og koker til den falder som flaker fra skeen. — Heldes kokende i varm krukke, sættes ind i stekovnen for aapen dør. — Dækkes med vokspapir, naar den er kold, og overbindes med pergamentpapir.
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Facsimile of “Fruit purée” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rose hip seeds as a vanilla substitute

  • rose hip seeds
  • water (quite a little)
  1. Method. Boil the rose hip seeds with quite a little water. The vanilla aroma is so strong and so like real vanilla that this strained decoction can well be used wherever a vanilla flavour is wanted.
Original text
Kok ut nypekjerner med ganske litet vand; vaniljearomaen er saa sterk og saa lik egte vanilje at man godt kan benytte dette silte avkok, hvor vaniljesmak maatte ønskes.
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Facsimile of “Rose hip seeds as a vanilla substitute” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Rhubarb stalks for rhubarb soup

  • 40 g dried rhubarb
  • 2 l water
  1. Method. For rhubarb soup use 40 grams dried rhubarb to 2 litres water.
Original text
Til rabarbersuppe benyttes 40 gr. tørret rabarber til 2 1. vand.
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Facsimile of “Rhubarb stalks for rhubarb soup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Refining honey for use instead of sugar

  • 450 g honey
  • 2 tbsp aquavit (brændevin)
  1. Weighing the honey. Weigh the honey.
  2. Adding aquavit. To 450 g honey add 2 tablespoons aquavit (brændevin), bring to the boil and set aside until clarified.
  3. Heat treatment with a nail. Heat a new, thick nail until glowing and cool it in the honey; repeat this 5 or 6 times.
  4. Finishing. Bring it to the boil again and skim. The slightly waxy taste disappears completely with this method.
Original text
Honningen veies, og til 450 gr. honning tilsættes 2 spiseskeer brændevin, hvilket opkokes og sættes bort til det er klarnet. En ny, grov spiker gjøres glødende og avkjøles i honningen; dette gjentages 5 å 6 ganger, kvorefter den atter opkokes og skummes. Den litt voksagtige smak gaar helt væk ved denne fremgangsmaate.
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Facsimile of “Refining honey for use instead of sugar” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Sugar beet syrup

  • 20 sugar beets (minimum number)
  • 30 sugar beets (maximum number)
  • 20 l boiling water
  1. Preparation. Cut the cleaned, washed beets into paper-thin slices or grate them.
  2. Extraction. Pour over the boiling water, cover and leave for a couple of hours.
  3. Straining. Strain. The solid residue is used as animal feed.
  4. Reducing. Boil the juice down to a syrup.
Original text
Sirup av sukkerroen. 20—30 sukkerroer. 20 l. kokende vand. De rensede, vaskede roer skjæres i løvtynde skiver eller rives og paaheldes det kokende vand, tildækkes og staar et par timer. Siles. De faste rester anveudes til dyrefor. Saften koker ind til sirup. Ved et forsøk fik man igjen 1½ l. sirup — overordentlig søt.
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Facsimile of “Sugar beet syrup” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket

Tea from dried apple peel

  • dried apple peel
  • boiled hot water
  1. Preparation. Put the apple peel in a pot or pail.
  2. Steeping. Pour on a little boiled, hot water. Leave covered for 20 minutes.
Original text
Epleskallet haves i gryte eller spand, paaheldes litt kokt, varmt vand, staar tildækket i 20 minutter.
Show the book page (facsimile)
Facsimile of “Tea from dried apple peel” from Sugar-free preserving 1918
Foto: Faksimile: Nasjonalbiblioteket