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Plum Porridge

Erken's plum porridge from 1914: peeled, halved plums cooked down with water and lemon peel, seasoned with sugar and blanched plum kernels, thickened with sago flour.

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

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About the dish

Fruit porridge made from the season's plums was one of the most common desserts in Norwegian homes, and Erken also offers a money-saving tip for larger households.

How to make it

  1. 1

    Prepare the plums

    Wash the plums, rinse them with boiling water and remove the skins. Halve them, take out the stones and crack them open.

  2. 2

    Cook down

    Put the plums over the heat with the water and lemon peel and cook them down well.

  3. 3

    Season

    Add sugar to taste and the blanched plum kernels.

  4. 4

    Thicken the porridge

    Slake the sago flour in 1 dl cold water, stir it into the boiling porridge, bring to a boil once and pour the porridge out.

  5. 5

    Cheaper variation

    The porridge can be made more cheaply by using more water from the start and thickening with potato flour. In that case, lift the fruit out once cooked, thicken the juice and pour it over the fruit in the mold.

Changes from the original

Illegible OCR fractions are interpreted as 1½ kg plums and 1½ l water. Sago flour and potato flour retained; units modernized to grams/liter/deciliter, and the steps written in modern language.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 574)~82% of the text changedremovedadded
1,5 kg plommer. 1½ kg. plommer skall av 1 stk sitron (bare skallet). 75 g sagomel. 1,5 l vann. sukker (etter smak). 1 dl gr. sagomel 1½ l. vann (kaldt, til utrøring av melet). Vask plommene, skyll dem med sukker. Plommene vaskes, overhelles kokende vann og fjern skinnet. Del dem vann, skinnet fjernes, deles i to, ta ut steinene stenene uttas og knekk dem.. Sett plommene knekkes. Plommene settes over varmen med vannet og sitronskallet og kok dem kokes godt ut.. Tilsett ut, tilsettes sukker etter efter smak og de skåldede plommekjernene.. Rør sagomelet ut plommekjerner. Melet utrøres i 1 dl kaldt del. vann, rør det inn i irøres den kokende grøten, gi grøt, gis et oppkok og hell grøten opp.. Grøten kan lages billigere ved å bruke mer vann fra starten og jevne med potetmel. Ta da frukten opp når den er kokt, jevn saften opkok og hell den over frukten i formen. ophelles.

Note on Modernised

Uleselige brøker i OCR er tolket til 1½ kg plommer og 1½ l vann. Sagomel og potetmel beholdt; enheter modernisert til gram/liter/desiliter, og trinnene er skrevet i moderne språk.

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Frequently asked questions

Why are the plum stones cracked open?
The kernels inside the stones are blanched and added to the porridge toward the end; they give the plum porridge an almond-like aroma.
What is used to thicken it?
The original uses 75 g sago flour slaked in a little water, stirred into the boiling porridge and brought to a boil once. In the cheaper variation, more water and potato flour are used for thickening.
How is the skin removed from the plums?
The plums are washed and doused with boiling water, which loosens the skin so it can be pulled off. Then they are halved and the stones removed.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 498. The quantity is 1½ kg plums and 1½ liters water for 6 servings.

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