Which fruits are used in Fruit Cup?

The recipe uses pears, pineapple, plums, grapes and orange, together with sugar syrup. The fruit is peeled, cleaned of cores and cut up neatly.

How long and how should the mixture be frozen?

The fruit should lie in its own juice and sugar syrup, and is set surrounded by ice until it is half-frozen – count on around 2.5 hours in all. It should thus not be frozen all the way through.

How is the dish served?

The half-frozen fruit mixture is filled into tall glasses and topped with a little fruit sorbet flavored with a liqueur.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 515. It is intended for 6 servings.

Fruit Cup

Name: Fruit Cup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 pcs pears (ripe); 200 g pineapple (in pieces); 200 g plums (pitted); 200 g grapes; 1 pcs orange (in segments or cubes); 2 dl sugar syrup (equal parts sugar and water, boiled and cooled); 3 dl fruit sorbet (for topping); 2 tbsp liqueur (to taste)

Fruit cup from Erken's "Stor kokebok" 1914: cut-up fresh fruit (pear, pineapple, plum, grape, orange) in sugar syrup, half-frozen and served in tall glasses with fruit sorbet and liqueur.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 515 (falt i det fri)

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About the dish

Fruit cup belongs to the section on ices, sorbets and punches in "Stor kokebok." Such half-frozen fruit cups were served as a refreshment in the middle of a larger dinner party or as a light dessert. The amounts are not given in the original – the cook chose fruit according to the season.

How to make it

1
Prepare the fruit
Peel the fruit, remove all cores and stones and cut it neatly into even pieces.
2
Place in syrup
Put the fruit in a bowl together with its own juice and the sugar syrup, so the pieces are covered.
3
Half-freeze
Set the bowl in an ice bath or in the freezer and let the mixture stand until it is half-frozen. Stir gently a couple of times.
4
Plate
Fill the half-frozen fruit into tall glasses, top with a little fruit sorbet and pour over a spoonful of liqueur to taste. Serve at once.

Changes from the original

The original gives no amounts; guiding quantities for fruit and sugar syrup have been added. "Surround the mixture with ice" has been modernized to chilling in a freezer/ice bath. Otherwise the method is unchanged.

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. 515) → 1949 (korrekturlest, s. 593)~90% av teksten endretfjernetlagt til

Pærer ananas plommer druer ~~appelsin~~ applelser sukkersirup. Den friske frugt skrælles, befries for alle kjerner og skjæres pent op; ligger i sin egen saft og sukkerlake; omgi blandingen med is, indtil den er halvfrosset. Fyldes i høie glas, dækkes med litt frugtsorbet, tilsat en eller anden likør til smak.

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Frequently asked questions

Which fruits are used in Fruit Cup?: The recipe uses pears, pineapple, plums, grapes and orange, together with sugar syrup. The fruit is peeled, cleaned of cores and cut up neatly.
How long and how should the mixture be frozen?: The fruit should lie in its own juice and sugar syrup, and is set surrounded by ice until it is half-frozen – count on around 2.5 hours in all. It should thus not be frozen all the way through.
How is the dish served?: The half-frozen fruit mixture is filled into tall glasses and topped with a little fruit sorbet flavored with a liqueur.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 515. It is intended for 6 servings.

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