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Rosehip Porridge

Rosehip porridge (nypegrøt, a Nordic fruit dessert soup thickened to a porridge) in which cleaned rosehips are steeped in water 3–4 times, the juice seasoned with lemon and sugar and thickened with 75 g sago flour or potato starch stirred out in 1 dl cold water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 497 (falt i det fri)

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About the dish

Rosehips were widely used in Norwegian households both for porridge and soup. The recipe shows how to steep the rosehips several times to extract as much flavor and nourishment as possible.

How to make it

  1. 1

    Steep the rosehips

    Clean the rosehips and boil them in a little of the water. Strain off, pour fresh water over the rosehips and boil again. Repeat 3–4 times until all the essence is drawn out.

  2. 2

    Season

    The last time, add lemon juice and sugar to taste.

  3. 3

    Thicken the porridge

    Stir the flour out in 1 dl cold water and whisk it into the boiling juice. Give it a short boil. If you use rosehip purée, the juice is not strained.

Changes from the original

Measurements modernized to grams/deciliters/liters; "sago flour" retained as an alternative to potato starch. The rosehip quantity was unclear in the OCR and has been interpreted as 1/4 kg.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 497) → Modernised~87% of the text changedremovedadded
1/4 kg. 0,25 kg nyper eller 1 del. nypepure (eller 1 1/2 1. vand ca. dl nypepuré; mengden er utydelig i originalen). 1,5 l vann. 200 gr. g sukker (ca., etter smak). 75 gr. g sagomel eller potetesmel saft potetmel. 0,5 stk sitron (saften). 1 dl kaldt vann (til utrøring av 1/2 citron. De rensede nyper kokes melet). Rens nypene og kok dem i litt av vandet, siles, vand heldes igjen paa nyperne, vannet. Sil av, hell nytt vann på nypene og saaledes fortsættes 3 å 4 ganger. Sidste kok igjen. Gjenta 3–4 ganger til all kraft er trukket ut.. Siste gang tilsættes citronsaft tilsettes sitronsaft og sukker efter smak, og saften jevnes med melet, utrørt etter smak.. Rør melet ut i 1 del. koldt vand. Benyttes pure, dl kaldt vann og visp det inn i den kokende saften. Gi et kort oppkok. Bruker du nypepuré, siles ikke saften.

Note on Modernised

Mål modernisert til gram/desiliter/liter; «sagomel» beholdt som alternativ til potetmel. Nypemengden var utydelig i OCR og er tolket til 1/4 kg.

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Frequently asked questions

Why should the rosehips be boiled and strained several times?
To draw out as much flavor and color as possible. The rosehips are boiled in a little of the water, the juice is strained off, fresh water is poured over the rosehips, and so on 3–4 times. If you use ready-made rosehip purée, you do not strain the juice.
Which thickening flour do I use, and how?
75 g sago flour or potato starch to 1.5 liters of water. The flour is stirred out in about 1 deciliter of cold water and stirred into the warm juice, which is seasoned with sugar (about 200 g) and the juice of 1/2 lemon.
How many rosehips do I need, and how long does the porridge take?
1/4 kg cleaned rosehips or 1 deciliter rosehip purée for 6 servings. Allow around an hour in all, since the rosehips are boiled and strained in several rounds.

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