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Gooseberry compote

Erken's gooseberry compote ("grøt", a thick stewed fruit dish; 1914): 2 liters of unripe gooseberries are scalded with boiling water for 4 hours, then boiled with 1 dl water and about ½ kg sugar until the berries burst.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 496 (falt i det fri)

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About the dish

Unripe gooseberries are hard, green berries. The recipe appears in the section "Fruit compotes" in Stor kokebok (1914).

How to make it

  1. 1

    Scald the berries

    Clean the berries and pour boiling water over them. Let them stand for 4 hours.

  2. 2

    Drain the water

    Drain off the scalding water and put the berries in a pot together with 1 dl water and the sugar.

  3. 3

    Cook the compote

    Let it boil until the sugar has melted and the berries begin to fall apart. Stir often.

  4. 4

    Serve

    Pour the compote out and sprinkle a little sugar over the top so no skin forms. Served with milk or cream.

Changes from the original

Measures converted to modern units (del. = dl). The sugar amount is indistinct in the original printing and has been set to about ½ kg, which was Erken's usual amount.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 496) → Modernisert~84% av teksten endretfjernetlagt til
2 1. stikkelsbærkart l stikkelsbær (umodne, kart). 1 del. vand ½ kg. sukker. Held de rensede bær over med dl vann (til kokingen). 0,5 kg sukker (ca.). kokende vand; efter vann (til å skolde bærene). Rens bærene og hell kokende vann over dem. La dem stå i 4 timers forløp slaaes det fra, timer.. Hell av skoldevannet og legg bærene haves i en gryte tillike sammen med 1 del. vand dl vann og sukkeret. Koker, sukkeret.. La det koke til sukkeret er smeltet og bærene begynder at gaa itu. begynner å gå i stykker. Rør ofte. ofte.. Hell grøten opp og strø litt sukker over så det ikke danner seg hinne. Serveres med melk eller fløte.

Note til Modernisert

Mål omregnet til moderne enheter (del. = dl). Sukkermengden er utydelig i originaltrykket og er satt til ca. ½ kg, som var Erkens vanlige mengde.

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Frequently asked questions

Why should the berries sit in boiling water for 4 hours?
Scalding softens the hard unripe gooseberries before cooking. After 4 hours the water is drained off, and the berries are cooked further with 1 deciliter of fresh water and the sugar.
How much sugar and berries do I need?
The recipe uses 2 liters of cleaned unripe gooseberries, ½ kg sugar, and 1 deciliter of water for the cooking itself. This gives about 6 servings.
How long should the compote cook?
It is cooked until the sugar has melted and the berries begin to fall apart. Stir often along the way so it does not stick or burn.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 496.

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