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Red Berry Pudding II

Simple red berry pudding (rødgrøt) cooked from syrup (preferably red currant) and water in equal parts, thickened with 120 g starch stirred into 2 dl water, seasoned with vanilla and sugar; only a moment's boil after thickening. Served cold with cream.

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

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About the dish

The simple everyday version of red berry pudding, made from homemade syrup (preferably red currant) rather than fresh berries. Erken stresses that the pudding must only get a moment's boil after thickening, otherwise it "cooks itself thin."

How to make it

  1. 1

    Bring the syrup and water to a boil

    Combine the syrup and water and set the mixture over the heat. Adjust the ratio to how strong the syrup is.

  2. 2

    Thicken the pudding

    Stir the starch into 2 dl cold water and whisk it into the boiling liquid. Give the pudding just a moment's boil, otherwise it turns thin, and take the pot off the heat immediately.

  3. 3

    Season to taste

    Add vanilla powder and sugar to taste.

  4. 4

    Pour out

    Let the pudding cool a little, pour it into bowls, and sprinkle a little sugar over right away. Serve with cream.

Changes from the original

Measurements modernized to liters/deciliters and grams; "white starch" specified as potato starch/cornstarch. The syrup and water amounts were unclear in the OCR and have been interpreted as ¾ liter of each, in keeping with 120 g starch per 1.5 liters of liquid.

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)~72% av teksten endretfjernetlagt til
3/4 1. l. saft 3/4 1. vand l. vann sukker 2 teskeer teskjeer vaniljepulver 120 gr. hvit stivelse 2 del. vand. Vandet dl. vann. Vannet og saften, helst ribssaft, ripssaft, blandes, sættes settes over ilden, varmen, og naar når dette koker, ivispes vispes stivelsen, utrørt i de 2 del. vand, gives vann, gis et opkok, tages tas straks av ilden, tilsættes varmen, tilsettes vaniljepulveret samt sukker efter smak. Serveres med fløte. — Bland forøvrig saft og vand efter saftens godhet. Rødgrøt kan ogsaa jevnes med sagomel eller potetesmel — 75 gr. til 1 l. saft og vand. Grøten maa kun faa et øiebliks opkok, efterat meljevningen er vispet i, ellers koker den sig tynd. — Grøten heldes i vase, efterat den er noget avkjølet; strøes straks med ganske litet sukker.

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Frequently asked questions

Which syrup works best in red berry pudding?
Henriette Schønberg Erken recommends red currant syrup preferably. The ratio of syrup to water (here ¾ l of each) can be adjusted to how strong the syrup is.
Why must the pudding only get a quick boil?
After the flour thickening is whisked in, the pudding should only come to a boil for a moment. If it cooks longer, it "cooks itself thin" and loses its body.
Can I use something other than white starch to thicken the pudding?
Yes, the pudding can be thickened with sago flour or potato starch — about 75 g per liter of syrup and water, instead of the 120 g white starch stirred into 2 dl water.
How is the red berry pudding served?
It is poured into a mold/dish when somewhat cooled, sprinkled right away with a little sugar, and served with cream. Vanilla powder and sugar to taste are stirred in after the pot is taken off the heat.

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