Grøt og kompott

Orange and banana compote from Erken 1914: blanched bananas coated with a thick orange syrup (2 dl orange juice, lemon juice, ½ dl sugar), stacked in a pyramid and sprinkled 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.

Erken's apricot compote from 1914: dried apricots are soaked overnight in cold water with sugar, cooked until tender, the liquid reduced to a syrup and poured over the fruit. Served cold with stiffly whipped cream.

Artist's compote from Erken 1914: mixed fruit (apples, pears, bananas, orange, grapes) and morello cherry jam in a cooled sugar syrup with port or madeira, chilled 2 hours, served with small cookies.

Erken's blueberry porridge from 1914: blueberries gently simmered with sugar and water, thickened with potato starch stirred into cold water. Can be varied with gooseberries or raspberries.

Erken's apple porridge from 1914: 1 kg apples are boiled completely tender in 4 dl water, sweetened to taste and optionally thickened with 20 g potato starch. Can be made from dried apples soaked overnight.

Erken's apple compote: apple wedges are placed in water with lemon juice, cooked soft in a sugar syrup of 200 g sugar and 4 dl water, the syrup reduced and strained over. Variation with pears and less sugar.

Fruit porridge of dried apples and prunes soaked overnight, boiled tender in the soaking water, sweetened and thickened with 2 tbsp potato starch; served cold with cream-milk.

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 in which cleaned rosehips are steeped in water 3–4 times, the juice seasoned with lemon and sugar and thickened with 75 g sago flour or potato starch stirred out in 1 dl cold water.

Erken's plum porridge from 1914: peeled, halved plums cooked down with water and lemon peel, seasoned with sugar and blanched 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 of fresh red currants, raspberries, and black currants; the berries are cooked down, the juice measured, sweetened, and thickened with 120 g starch per 1.5 liters of juice, flavored with vanilla and stirred while cooling.

Simple red berry pudding cooked from syrup (preferably red currant) and water in equal parts, thickened with 120 g starch stirred into 2 dl water, seasoned with vanilla and sugar; only a moment's boil after thickening. Served cold with cream.

Erken's gooseberry compote (1914): 2 liters of unripe gooseberries are scalded with boiling water for 4 hours, then boiled with 1 dl water and about ½ kg 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.