Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Pineapple Sauce

Erken's pineapple sauce from 1914: pineapple juice is brought to a boil with sugar, Madeira, and strong tea, thickened with cornstarch, and finely cut pineapple pieces and optional lemon juice are added. Served with puddings and creams.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 502 (falt i det fri)

Be the first to rate

About the dish

From the chapter on dessert sauces in Henriette Schønberg Erken's Stor kokebok (1914). Canned pineapple was a modern, somewhat luxurious item in Norwegian homes around 1900, and the juice was used to make a fine sauce for puddings and fromages.

How to make it

  1. 1

    Strain the juice

    Strain the juice from the pineapple and cut the pineapple pieces into small cubes.

  2. 2

    Bring to a boil

    Put the juice over the heat with sugar to taste, Madeira, and tea, and bring it to a boil.

  3. 3

    Thicken the sauce

    Mix the cornstarch with 2 tablespoons of cold water and thicken the sauce with it.

  4. 4

    Add the pineapple

    Add the finely cut pineapple pieces and bring the sauce to a boil.

  5. 5

    Season to taste

    Season with lemon juice if desired. Serve with pudding, fromage, or rice.

Changes from the original

Quantities are converted to modern measures (deciliter, tablespoon, teaspoon). "Maismel" (corn flour) is given as cornstarch/arrowroot. The amount of sugar is estimated since the original says "to taste." The use of canned pineapple with juice has been specified.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 502) → 1949 (korrekturlest, s. 579)~38% av teksten endretfjernetlagt til
250 gr. ananas 2 spiseskeer spiseskjeer madeira 1 del. nytrukken te sitron sukker efter smak 1 teske teskje maismel eller arrowroot citronsaft. arrowroot. Saften fra ananasen siles fra og sættes settes over ilden varmen med sukker efter smak, vin og te, gives gis et opkok og jevnes med melet, utrørt med 2 spiseskeer spiseskjeer koldt vand; vann; de smaat opskaarne smått opskårne ananasstykker haves has i, og sausen gives gis et opkok. Tilsættes citronsaft Tilsettes sitronsaft efter smak; denne kan sløifes, om man vil.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the pineapple sauce thickened with?
With 1 teaspoon of cornstarch or arrowroot, mixed with 2 tablespoons of cold water. The sauce is brought to a boil after thickening.
When should the pineapple pieces go in?
The juice is strained off and brought to a boil with sugar, Madeira, and tea, then thickened. Only then are the finely cut pineapple pieces added, and the sauce is brought to a boil.
Do I have to use lemon juice and Madeira?
The lemon juice is added to taste and can be omitted if you like. The Madeira (2 tablespoons) and 1 deciliter of freshly brewed tea belong to the base recipe from Schønberg Erken's Stor kokebok (1914, p. 502).
How much pineapple is needed, and how long does the sauce take?
250 grams of pineapple for about 4 servings, and the whole preparation takes around 20 minutes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!