Why are unripe berries used?

Unripe gooseberries have more acid and pectin, which give the compote freshness and some binding without added starch.

What does it mean to steep the berries in boiling water?

The scalding softens the firm berries and helps them cook down more easily later, while drawing out some of the bitterness.

Gooseberry Compote (stikkelsbærgrøt)

Gooseberry compote from Erken & Steen 1900: unripe gooseberries are steeped in boiling water, then cooked with sugar and a little water until they fall apart. Served with cream. Serves about 6.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 217 (falt i det fri)

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About the dish

En enkel sommerdessert av friske, umodne stikkelsbær fra Erken og Steens «Kogebog for skole og hjem» (1900). Stikkelsbær var en av de vanligste hagebærene i norske husholdninger på denne tiden.

How to make it

1
Clean and steep the berries
Clean and top-and-tail the unripe berries, pour boiling water over them and let them stand for 4-5 hours. Pour off the water.
2
Cook the compote
Put 1 dl water in the pot with the berries and sugar. Cook, stirring, until the sugar is dissolved and clear and the berries begin to fall apart.
3
Serve
Serve with cream.

Changes from the original

Oppskriften er beholdt uendret; bærmengden er anslått til vekt. Trekketiden på 4-5 timer inngår i total tid. Prisene er utelatt.

Time machine – what changed?

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

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 217)~88% of the text changedremovedadded

Stikkelsbærgrød. 2 l l. stikkelsbær ~~(umodne, ca. 1,2 kg).~~ . . . . . . . kr. 0.40 1 ~~dl vann (til kokingen). 500 g sukker. Rens og nupp de~~ dcl. vand ½ kg. sukker . . . . . . . . » 0.25 kr. 0.65 De umodne ~~bærene, hell kokende vann over~~ bær rengjøres og ~~la dem ligge i 4-5 timer. Hell av vannet.. Ha 1 dl vann i kjelen sammen~~ pilles, overheldes med ~~bær~~ kogende vand og ~~sukker. Kok~~ ligger heri 4 à 5 timer; vandet slaaes bort. 1 dcl. vand haves i gryden; heri haves bærene samt sukkeret. Koger under ~~omrøring~~ omrøren, til sukkeret er smeltet og ~~klart og~~ klart, bærene ~~begynner å gå i stykker..~~ begynder at gaa itu. Serveres med ~~fløte.~~ fløde.

Note on Modernised

Oppskriften er beholdt uendret; bærmengden er anslått til vekt. Trekketiden på 4-5 timer inngår i total tid. Prisene er utelatt.

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Frequently asked questions

Why are unripe berries used?: Unripe gooseberries have more acid and pectin, which give the compote freshness and some binding without added starch.
What does it mean to steep the berries in boiling water?: The scalding softens the firm berries and helps them cook down more easily later, while drawing out some of the bitterness.

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