Porridge and compote

Orange and banana compote from Erken's Big Cookbook (1914): blanched bananas coated with thick orange syrup, stacked in a pyramid with chopped pistachios.

A simple orange compote from Erken's Stor kokebok 1914: thin orange slices in a cooled sugar syrup of 100 g sugar and 1 dl water, chilled at least 1 hour.

Apricot compote from Erken's Big Cookbook (1914): dried apricots soaked overnight, cooked tender in syrup and served cold with stiffly whipped cream.

Artist's compote from Erken's Big Cookbook (1914): mixed fruit and morello cherry jam in cooled sugar syrup with port or madeira, chilled, with cookies.

Blueberry porridge from Erken 1914: blueberries simmered with sugar and water, thickened with potato starch. Variants with gooseberries or raspberries.

Apple porridge from Erken 1914: apples boiled completely tender in water, sweetened to taste and optionally thickened with potato starch.

Apple compote from Erken 1914: apple wedges cooked tender in a lemony sugar syrup, the syrup reduced and strained over. Variation with pears.

Fruit porridge from Erken 1914: dried apples and prunes soaked overnight, boiled tender, sweetened and thickened with potato starch; served cold.

Erken's strawberry grøt from 1914: strawberries boiled with water and sugar, thickened with sago flour, following the same method as blueberry grøt.

Rosehip porridge from Erken 1914: cleaned rosehips steeped in water, the juice seasoned with lemon and sugar and thickened with sago flour.

Plum porridge from Erken 1914: peeled, halved plums cooked down with water and lemon peel, seasoned with sugar and plum kernels, thickened with sago flour.

Erken's rhubarb porridge (1914): 1 kg rhubarb stalks are boiled down in 1.5 dl water, then simmered with 250 g sugar and 1 tsp vanilla powder.

Classic red berry pudding from Erken 1914: red currants, raspberries and black currants cooked down, sweetened, thickened with starch and vanilla.

Simple red berry pudding from Erken 1914: juice and water in equal parts, thickened with starch and seasoned with vanilla and sugar. Served cold.

Gooseberry compote from Erken 1914: unripe gooseberries scalded with boiling water for 4 hours, then boiled with sugar until the berries burst.

Erken's prune compote from 1914: prunes soaked overnight in water with sugar, boiled tender, the juice reduced and flavored with sherry. Served cold with cream.