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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 574)~84% of the text changedremovedadded
1,5 l 1½ l. vann (til utbløting og koking). 100 g tørkede epler. gr. tørrede epler 75 g svisker. gr. svisker 50 g sukker. gr. sukker 2 ss potetmel. 1 dl kaldt vann (til utrøring av potetmelet). Vask eplene og sviskene spiseskjeer potetesmel. De godt vaskede epler og legg dem svisker ligger i vannet vann natten over.. Sett frukten over, settes over varmen i utbløtingsvannet og kok utbløtningsvannet, koker til den frukten er helt mør.. Tilsett sukkeret. Rør potetmelet ut ganske mør. Tilsettes sukker og potetesmelet, utrørt i 1 dl kaldt vann, visp det inn og gi grøten del. koldt vann. Gis et knapt oppkok.. opkok, efterat jevningen er hatt i. Serveres kald med fløtemelk (melk blandet kold med litt fløte). fløtemelk.

Note on Modernised

Mål modernisert til liter/desiliter/gram og spiseskjeer; «potetesmel» skrevet som potetmel. «Fløtemelk» er angitt som melk blandet med fløte.

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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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