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.

Pineapple Sauce

Name: Pineapple Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g pineapple (canned or fresh, with juice); 2 tbsp Madeira; 1 dl freshly brewed tea (strong, freshly made); 2 tbsp sugar (to taste); 1 tsp cornstarch or arrowroot; 2 tbsp cold water (for mixing the starch); 1 tsp lemon juice (to taste, may be omitted)

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)

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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
Strain the juice
Strain the juice from the pineapple and cut the pineapple pieces into small cubes.
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
Thicken the sauce
Mix the cornstarch with 2 tablespoons of cold water and thicken the sauce with it.
4
Add the pineapple
Add the finely cut pineapple pieces and bring the sauce to a boil.
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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

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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.

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