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Fruit Cup

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. 1

    Prepare the fruit

    Peel the fruit, remove all cores and stones and cut it neatly into even pieces.

  2. 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. 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. 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.

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. 515)~86% of the text changedremovedadded
2 stk pærer (modne). 200 g Pærer ananas (i biter). 200 g plommer (uten stein). 200 g druer. 1 stk druer appelsin (i filetert eller terninger). 2 dl sukkerlake (like deler sukker og vann, kokt og avkjølt). 3 dl fruktsorbet (til topping). 2 ss likør (etter smak). Skrell frukten, fjern sukkersirup. Den friske frugt skrælles, befries for alle kjerner og steiner og skjær den skjæres pent opp i jevne biter.. Legg frukten op; ligger i en bolle sammen med sin egen saft og sukkerlaken, slik at bitene er dekket.. Sett bollen i isbad eller i fryseren og la sukkerlake; omgi blandingen stå til med is, indtil den er halvfrossen. Rør forsiktig om et par ganger.. Fyll den halvfrosne frukten halvfrosset. Fyldes i høye glass, dekk høie glas, dækkes med litt fruktsorbet og hell over frugtsorbet, tilsat en skje eller anden likør etter til smak. Serveres straks.

Note on Modernised

Originalen oppgir ingen mengder; det er lagt inn veiledende mengder for frukt og sukkerlake. «Omgi blandingen med is» er modernisert til kjøling i fryser/isbad. Ellers er fremgangsmåten uendret.

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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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