How is the strawberry pudding made?

It is cooked like blueberry grøt: 1 kg strawberries are boiled with ½ liter water, sweetened with sugar and thickened with 60 g sago flour. Allow about 30 minutes in all.

Can I mix in other berries?

Yes. The recipe notes that strawberries and gooseberries cooked together make a good pudding.

Can I use potato starch instead of sago flour?

The 1914 original uses 60 g sago flour, which gives the pudding its typical consistency. If you use a thickener you have on hand, the result will be somewhat different from the recipe.

How many servings does the recipe make?

The quantities are for 6 servings. The recipe is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 498.

Strawberry Fruit Pudding

Name: Strawberry Fruit Pudding
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 kg strawberries (cleaned); 0.5 l water; sugar (to taste); 60 g sago flour; 1 dl water (cold, to blend the flour)

Erken's strawberry grøt from 1914 (a Scandinavian thickened fruit pudding): strawberries boiled with water and sugar, thickened with sago flour, following the same method as blueberry grøt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 498 (falt i det fri)

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About the dish

A short recipe in Erken's dessert chapter, where she refers to the blueberry pudding for the method – typical of her economical way of writing.

How to make it

1
Cook the berries
Rinse the strawberries and let them simmer with sugar and water until tender.
2
Thicken the pudding
Blend the sago flour with 1 dl cold water and stir it into the boiling pudding.
3
Bring to a boil
Give the pudding a boil and pour it out. Serve cold.
4
Variation
Strawberries and gooseberries cooked together make a good pudding.

Changes from the original

The amount of water was illegible in the OCR and has been interpreted as ½ l. The method is written out following the blueberry pudding the original refers to.

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. 498) → 1949 (korrekturlest, s. 575)~37% av teksten endretfjernetlagt til

1 kg. jordbær ½ 1 l. ~~vand~~ vann sukker 60 80 gr. ~~sagomel.~~ potetesmel. Kokes som ~~blaabærgrøt.~~ blåbærgrøt. Jordbær og stikkelsbær, kokt sammen, gir en god grøt.

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Frequently asked questions

How is the strawberry pudding made?: It is cooked like blueberry grøt: 1 kg strawberries are boiled with ½ liter water, sweetened with sugar and thickened with 60 g sago flour. Allow about 30 minutes in all.
Can I mix in other berries?: Yes. The recipe notes that strawberries and gooseberries cooked together make a good pudding.
Can I use potato starch instead of sago flour?: The 1914 original uses 60 g sago flour, which gives the pudding its typical consistency. If you use a thickener you have on hand, the result will be somewhat different from the recipe.
How many servings does the recipe make?: The quantities are for 6 servings. The recipe is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 498.

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