Can I use berries other than raspberries?

Yes. The original says strawberry sauce is made exactly the same way: 375 g berries, 2.5 dl water, sugar to taste and 10 g sago flour for thickening.

How do I thicken the sauce correctly?

Stir out 10 g sago flour in 2 tablespoons of cold water. When the juice boils, add the mixture and give the sauce one boil. This way you avoid lumps.

Can the sauce be made from dried fruit?

Yes. Use 100 g dried fruit and 1/2 liter water, cook the fruit tender, press it through a fine sieve and thicken with 1 teaspoon potato starch.

Should the sauce be served warm or cold?

Both are fine – the recipe from Schønberg Erken's "Stor kokebok" (1914) says it is served warm or cold.

Fruit Sauce from Fresh Berries

Simple thickened berry sauce from Erken 1914: strained raspberries cooked with water and sugar, thickened with sago flour. Variations with strawberries or dried fruit.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 500 (falt i det fri)

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About the dish

A simple, thickened berry sauce from the dessert-sauce chapter in "Stor kokebok" (1914). Sago flour was the usual thickener for sweet sauces, and Erken also gives a variation with dried fruit for winter use.

How to make it

1
Strain the berries
Rub the berries through a fine-meshed sieve so the skins and seeds are left behind.
2
Bring to a boil
Mix the berry puree with the water and sugar to taste, and set the mixture over the heat.
3
Thicken the sauce
When the juice boils, thicken it with the sago flour stirred out in 2 tablespoons of cold water. Give the sauce a boil.
4
Serve
Serve warm or cold.
5
Variation with dried fruit
For fruit sauce from dried fruit, use 100 g dried fruit and ½ liter water. Cook the fruit tender, press it through a sieve and thicken with 1 teaspoon potato starch.

Changes from the original

Measures converted to grams, deciliters and tablespoons; "hair sieve" modernized to fine-meshed sieve. Sago flour can be replaced with cornstarch or potato starch. The steps have been numbered.

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. 500) → 1949 (korrekturlest, s. 577)~56% av teksten endretfjernetlagt til

375 gr. bringebær 2 1/2 del. ~~vand~~ vann sukker 10 gr. sagomel. Bærene ~~gnides~~ gnis gjennem ~~haarsigt,~~ hårsikt, blandes med ~~vandet~~ vannet og sukker efter smak, ~~sættes~~ settes over varmen; ~~naar~~ når saften koker, jevnes den med sagomelet, utrørt med 2 ~~spiseskeer~~ spiseskjeer koldt ~~vand, gives~~ vann, gis et opkok. Serveres varm eller kold. Jordbærsaus tillages ~~paa~~ på samme ~~maate. Til frugtsaus av tørret frugt tages 100 gr. tørret frugt og 1/2 l. vand, kokes mør i vand, presses gjennem haarsigt og jevnes med 1 teske potetesmel.~~ måte.

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Frequently asked questions

Can I use berries other than raspberries?: Yes. The original says strawberry sauce is made exactly the same way: 375 g berries, 2.5 dl water, sugar to taste and 10 g sago flour for thickening.
How do I thicken the sauce correctly?: Stir out 10 g sago flour in 2 tablespoons of cold water. When the juice boils, add the mixture and give the sauce one boil. This way you avoid lumps.
Can the sauce be made from dried fruit?: Yes. Use 100 g dried fruit and 1/2 liter water, cook the fruit tender, press it through a fine sieve and thicken with 1 teaspoon potato starch.
Should the sauce be served warm or cold?: Both are fine – the recipe from Schønberg Erken's "Stor kokebok" (1914) says it is served warm or cold.

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