Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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

Note on Modernised

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

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!