Everyday gooseberry porridge: cleaned berries are cooked in water until they burst, sweetened and thickened with potato flour in a steady stream, then brought just to the boil. From Erken's Stor kokebok (1949), p. 573.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 573 (falt i det fri)
The title 'for everyday' shows this is the plain version, as opposed to the finer gooseberry dishes in the book.
Cook the berries
Cook the cleaned berries in the water until they burst.
Sweeten
Add sugar to taste.
Thicken
Pour the potato flour mixture into the porridge in a steady stream while stirring, and bring just to the boil.
The potato flour is called 'jevning' in the original; here it is mixed into a little cold water, as Erken does in the rhubarb porridge.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Note on Modernised
Potetmelet er i originalen kalt «jevning»; det er her rørt ut i litt kaldt vann, slik Erken gjør i rabarbragrøten.
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