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Red Juice Sauce

Red juice sauce from 1900: 2 dl red juice and 2 dl water brought to a boil, thickened with 15 g potato starch stirred into 1 dl cold water, given a quick boil, seasoned with sugar. A clear dessert sauce.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 184 (falt i det fri)

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About the dish

En klar, rød saftsaus jevnet med potetmel – en enkel dessertsaus til pudding, fromasj og grøt. Fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

  1. 1

    Boil juice and water

    Mix the juice with 2 dl water, put it over the heat and bring it to a boil.

  2. 2

    Thicken with potato starch

    Stir the potato starch into 1 dl cold water and whisk it into the boiling juice. Give it a quick boil.

  3. 3

    Season

    Season with sugar as desired.

Changes from the original

Mål modernisert (dcl→dl, gr→g; «potetesmel» = potetmel). Ingen priser i originalen. Metode uendret; gjengitt i moderne norsk.

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Frequently asked questions

What is red sauce served with?
It works as a dessert sauce for pudding, mousse, porridge and similar dishes.
Why is the potato starch mixed into cold water?
Mixing it into cold water prevents lumps when the potato starch is whisked into the boiling juice.

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