Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Red Berry Pudding I

Classic red berry pudding (rødgrøt) of fresh red currants, raspberries, and black currants; the berries are cooked down, the juice measured, sweetened, and thickened with 120 g starch per 1.5 liters of juice, flavored with vanilla and stirred while cooling.

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

Be the first to rate

About the dish

From the dessert chapter of "Stor kokebok" (1914). Red berry pudding made from fresh berries was one of the most common summer desserts in Norwegian homes, served cold with cream or half-cream.

How to make it

  1. 1

    Cook the berries

    Clean the berries and place them in a pot with enough cold water to cover the berries. Bring to a boil and let it cook for 30 minutes.

  2. 2

    Strain the juice

    Strain the berries and measure the juice. For 1.5 liters of juice, allow about 500 g sugar and 120 g starch.

  3. 3

    Thicken the pudding

    Set the juice back over the heat. Stir the starch into 2 dl cold water and whisk it in along with the vanilla powder and sugar when the juice is boiling. Give the pudding just a moment's boil.

  4. 4

    Cool and pour out

    Take the pot off the heat, but do not pour out the pudding right away. Stir it now and then for about half an hour, then pour it into bowls or dishes.

Changes from the original

Measurements modernized to liters/deciliters and grams; "starch" specified as potato starch/cornstarch. Some fractional amounts in the ingredient list were unclear in the OCR text and have been interpreted from the recipe's proportions.

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. 497) → 1949 (korrekturlest, s. 573)~43% av teksten endretfjernetlagt til
1 kg. ribs 1/2 kg. rips 1/4 kg. bringebær 1/4 kg. solbær vand vann ca. 1/2 1/4 kg. sukker 2 teskeer teskjeer vaniljepulver hvit stivelse. Rødgrøt kan man lage rigtig god ved at benytte en blanding av friske bær: Rens bærene, sæt sett dem over ilden varmen med saa så meget koldt vand, vann at bærene dækkes, dekkes, kok 1/2 time, sil, maal mål saften. Til 1 1/2 l. saft, som sættes settes over ilden varmen igjen, tages tas omtrent 1/2 kg. sukker og 120 gr. stivelse, utrørt i 2 del. koldt vand. vann. Dette og vaniljen vispes i, naar i når saften koker, gives gis igjen kun et øiebliks øieblikks opkok. Ta gryten av ilden, varmen, men held hell ikke grøten op med engang, rør i den 1/2 times tid fra og til, og held hell den derpaa derpå i vaser eller fater.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which berries are used in this red berry pudding?
A mixture of fresh berries: 1 kg red currants, ½ kg raspberries, and ¼ kg black currants. The blend gives the pudding a round, fresh flavor.
How much sugar and starch do I need?
The recipe figures per 1½ liters of strained juice: about ½ kg sugar and 120 g white starch stirred into 2 deciliters of cold water, plus 2 teaspoons of vanilla powder.
How long should the berries cook?
The berries are set over the heat with enough cold water to cover them, and cooked for ½ hour before the juice is strained and measured.
Why should the pudding be stirred after cooking?
After the starch and vanilla are whisked in and the juice has had a moment's boil, the pot is taken off the heat. Stir the pudding now and then for half an hour before pouring it into molds or dishes — this keeps the berries from sinking and a skin from forming.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!