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Orange Sauce (sauce à l'orange)

Classic orange sauce from Erken's Stor kokebok 1914: sugar syrup boiled 10 min, with orange zest, orange juice and white wine added, thickened with sago flour. Served hot or cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 499 (falt i det fri)

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About the dish

From the chapter "Dessert sauces" in Henriette Schønberg Erken's "Stor kokebok" (1914). Wine sauces with citrus were a common accompaniment to puddings, mousses and baked desserts.

How to make it

  1. 1

    Boil sugar syrup

    Boil the sugar and water for 10 minutes, and skim off the foam.

  2. 2

    Add orange and wine

    Stir in the grated zest of 2 oranges, the juice of all 3 oranges and the white wine. Return to the heat and bring to a boil.

  3. 3

    Thicken the sauce

    Slake the sago flour in 2 tbsp of cold water, pour it into the sauce while stirring and bring to a boil.

  4. 4

    Serve

    Serve hot or cold with pudding, mousse or baked desserts.

Changes from the original

Measurements are given in modern units (dl, g), and sago flour may be replaced with cornstarch. The method is divided into numbered steps.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 499) → Modernised~83% of the text changedremovedadded
150 gr. sukker g sukker. 2 del. vand dl vann. 3 stk appelsiner 1 1/2 del. hvitvin (revet skall av 2, saft av alle 3). 1,5 dl hvitvin. 10 gr. sagomel. Sukker g sagomel (kan erstattes med maisenna). 2 ss kaldt vann (til utrøring av melet). Kok sukker og vand kokes vann i 10 minutter, skummes. Det revne appelsinskal, og skum av.. Rør inn revet skall av 2 appelsiner, appelsinsaften saften av alle 3 appelsinene og vinen tilsættes, sættes over ilden hvitvinen. Sett tilbake på varmen og gives gi det et opkok. Sausen jevnes med sagomelet, utrørt med oppkok.. Rør sagomelet ut i 2 spiseskeer koldt vand, som tilsættes ss kaldt vann, hell det i sausen under omrøren omrøring og gives gi et opkok. oppkok.. Serveres varm eller kold. kald til pudding, fromasj eller bakte desserter.

Note on Modernised

Mål er oppgitt i moderne enheter (dl, g), og sagomel kan erstattes med maisenna. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the sugar syrup boil?
Sugar (150 g) and water (2 dl) are boiled for 10 minutes, and skimmed along the way. The total time for the sauce is about 25 minutes.
What is used to thicken the sauce?
10 g sago flour slaked in 2 tablespoons of cold water. It is added to the sauce while stirring, and the sauce is then brought to a boil.
How are the oranges used?
The recipe uses 3 oranges: the grated zest of 2 of them, plus the juice. Zest, juice and 1 1/2 dl white wine are added to the syrup base and brought to a boil.
Is the sauce served hot or cold?
Either way works – in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 499) it says the orange sauce is served hot or cold. The recipe is intended for 6 servings.

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