Can I use preserved berries instead of fresh blueberries?

Yes. The recipe calls for 1 liter of cleaned blueberries or 1½ deciliters of preserved berries.

How do I thicken the porridge?

Stir 60 grams of potato starch into 1 deciliter of water, pour it in when the berries are tender, bring the porridge to a boil, and pour it out.

Can the blueberries be mixed with other berries?

Yes, according to the book gooseberries and blueberries cooked together make a good porridge, and the same goes for a mixture of blueberries and raspberries.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 498.

Blueberry Porridge

Name: Blueberry Porridge
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l blueberries (cleaned, or 1½ dl preserved berries); 1.5 l water; 80 g sugar; 60 g potato starch; 1 dl water (cold, for stirring the starch)

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. Blåbærgrøt is a Norwegian fruit porridge dessert.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 498 (falt i det fri)

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About the dish

Blueberry porridge was among the cheapest and most popular desserts, made from berries picked in the wild or from preserved berries in wintertime.

How to make it

1
Cook the berries
Rinse the berries well and let them simmer gently with the sugar and water.
2
Thicken the porridge
When the berries are tender, thicken the porridge with the potato starch stirred into 1 dl cold water.
3
Boil and pour out
Bring the porridge to a boil and pour it into a mold or bowls.
4
Variations
Gooseberries and blueberries cooked together make a good porridge, as does a mixture of blueberries and raspberries.

Changes from the original

Illegible fractions in the OCR have been interpreted (1½ dl preserved berries, 1½ l water). Potato flour is written as potato starch, and the units have been modernized.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 498) → 1949 (korrekturlest, s. 575)~53% av teksten endretfjernetlagt til

1 l. rensede ~~blaabær~~ blåbær eller 1½ 4½ del. syltede bær 1½ 1 l. ~~vand~~ vann 80 gr. sukker 60 80 gr. potetesmel. Bærene skylles godt og ~~smaakoker derpaa~~ småkoker derpå med sukkeret og ~~vandet. Naar~~ vannet. Når bærene er møre, jevnes grøten med melet, utrørt med 1 del. ~~vand. Gives~~ vann. Gis et opkok og ~~opheldes.~~ ophelles. Stikkelsbær- og ~~blaabærgrøt,~~ blåbærgrøt, kokt sammen, gir god grøt, ~~likesaa~~ likeså en blanding av ~~blaabær~~ blåbær og ~~bringebær.~~ bringebær eller rips og solbær: ½ l. rips ½ l. solbær 1¼ l. vann 90 gr. potetesmel sukker efter smak.

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Frequently asked questions

Can I use preserved berries instead of fresh blueberries?: Yes. The recipe calls for 1 liter of cleaned blueberries or 1½ deciliters of preserved berries.
How do I thicken the porridge?: Stir 60 grams of potato starch into 1 deciliter of water, pour it in when the berries are tender, bring the porridge to a boil, and pour it out.
Can the blueberries be mixed with other berries?: Yes, according to the book gooseberries and blueberries cooked together make a good porridge, and the same goes for a mixture of blueberries and raspberries.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 498.

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