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

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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