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Red berry pudding with sago

Rødgrøt: sago pearls are whisked into boiling water and simmered about half an hour until clear, juice and sugar are added and the pudding boils a couple of minutes. From Erken's Stor kokebok (1949), p. 574.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 574 (falt i det fri)

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About the dish

Rødgrøt with sago pearls gives a clear, glassy pudding, as was common before cornflour and potato flour took over.

How to make it

  1. 1

    Cook the sago

    Whisk the sago into the boiling water. Simmer about half an hour, or until the pearls are clear.

  2. 2

    Add juice and sugar

    Add juice and sugar to taste and boil for a couple of minutes.

  3. 3

    Pour out

    Pour the pudding into a bowl or moulds.

Changes from the original

'Saft' is interpreted as berry juice (as for rødgrøt). 'Ophelles' is rendered as 'pour out'.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 574) → Modernised~80% of the text changedremovedadded
2 l. vann l vann. 200 gr. sagogryn ca. ½ l. saft sukker. Grynene vispes g sagogryn. 0,5 l bærsaft (ca.). sukker (etter smak). Visp grynene ned i det kokende vann; småtrekker vannet. La det småtrekke i ca. ½ time en halv time, eller til grynene er klare. Saft klare.. Tilsett saft og sukker efter etter smak tilsettes; koker og la det koke et par minutter. Ophelles. minutter.. Hell grøten opp i en skål eller former.

Note on Modernised

«Saft» er tolket som bærsaft (som til rødgrøt). «Ophelles» er gjengitt som «hell opp».

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Frequently asked questions

When is the sago done?
When it is clear, after about half an hour's simmering.
What juice is used?
Erken says only 'juice'; for rødgrøt, berry juice is normally used.

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