Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Red Sauce

Erken's red dessert sauce from 1914: fruit syrup and water brought to a boil and thickened with potato starch, sweetened to taste. Can be served with preserved berries.

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

Be the first to rate

About the dish

The first of the dessert sauces in Erken's chapter. Red sauce made from household berry syrup was a standard accompaniment to puddings, mousses, and rice dishes.

How to make it

  1. 1

    Bring to a boil

    Combine the syrup and 2 dl water, set over the heat, and bring to a boil.

  2. 2

    Thicken the sauce

    Stir the potato starch into 1½ dl cold water and whisk it into the boiling syrup.

  3. 3

    Finish

    Let the sauce come to a bare boil and take it off the heat immediately. Season with sugar to taste.

  4. 4

    Serve

    Preserved berries such as cherries or red currants can be served in the sauce.

Changes from the original

"Potetesmel" written as potato starch; deciliter and gram measurements kept in modern form. The method has been divided into steps and modernized in its wording.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 498) → 1949 (korrekturlest, s. 575)~44% av teksten endretfjernetlagt til
3 del. dd. husholdningssaft (frugtsaft) (fruktsaft) 2 del. vand dd. vann 10 gr. potetesmel sukker. Saft og 2 del. vand vann blandes, sættes settes over ilden, gives varmen, gis et opkok, ivispes potetesmelet, utrørt i 1½ ½ del. koldt vand, faar vann, får igjen et knapt opkok, tages tas straks av ilden; varmen; sukker haves has i efter smak. I sausen kan serveres syltede isyltede bær som kirsebær, ribs rips o. s. v.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much potato starch should I use, and how is it stirred in?
10 grams of potato starch to 3 dl fruit syrup and 2 dl water. The starch is stirred into 1½ dl cold water and whisked into the boiling mixture.
How long should the sauce cook?
Only briefly. The syrup and water come to a single boil, then the potato starch is whisked in, and the sauce is brought to a bare boil before being taken off the heat immediately — otherwise it loses its body.
When do I add the sugar?
After the sauce is taken off the heat; sugar is added to taste.
Can the sauce be served with anything extra?
Yes, the recipe recommends preserved berries in the sauce, for example cherries or red currants.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!