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Fruit Porridge

Fruit porridge (fruktgrøt) of dried apples and prunes soaked overnight, boiled tender in the soaking water, sweetened and thickened with 2 tbsp potato starch; served cold with cream-milk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 497 (falt i det fri)

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About the dish

Dried fruit was the winter's fruit supply, and fruit porridge of apples and prunes was among the cheapest and most common desserts. The recipe continues on page 498 in the original.

How to make it

  1. 1

    Soak the fruit

    Wash the apples and prunes well and put them in the water overnight.

  2. 2

    Boil the fruit

    Put the fruit over the heat in the soaking water and boil until it is completely tender.

  3. 3

    Thicken the porridge

    Add the sugar. Stir the potato starch out in 1 dl of cold water, whisk it in and give the porridge a brief boil.

  4. 4

    Serve

    Serve cold with cream-milk (milk mixed with a little cream).

Changes from the original

Measures modernized to liters/deciliters/grams and tablespoons; "potetesmel" written as potato starch. "Cream-milk" is given as milk mixed with cream.

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. 497) → 1949 (korrekturlest, s. 574)~38% av teksten endretfjernetlagt til
1 1/2 1. vand 1½ l. vann 100 gr. tørrede epler 75 gr. svisker 50 gr. sukker 2 spiseskeer spiseskjeer potetesmel. De godt vaskede epler og svisker ligger i vand vann natten over, sættes settes over ilden varmen i utbløtningsvandet, koker, utbløtningsvannet, koker til frugten frukten er ganske mør. Tilsættes Tilsettes sukker og potetesmelet, utrørt i 1 del. koldt vand. Gives vann. Gis et knapt opkok, efterat jevningen er hat hatt i. Serveres kold med fløtemelk.

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Frequently asked questions

Must the fruit be soaked in advance?
Yes. Well-washed dried apples and prunes should lie in water overnight, and are then put over the heat in the soaking water itself.
How long should the porridge boil?
The fruit is boiled until it is completely tender (count on about an hour in all). After the potato starch thickening is added, the porridge is given only a brief boil.
How is the porridge thickened?
2 tablespoons of potato starch are stirred out in a little cold water and added together with 50 g of sugar when the fruit is tender.
How is the fruit porridge served?
Cold, with cream-milk. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 497, and makes 6 servings.

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