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Gooseberry sauce (sauce aux groseilles vertes)

Gooseberry sauce from Erken 1914: gooseberries boiled down in water, strained, seasoned with sugar and vanilla or lemon juice, thickened with sago flour. The same method is used for apple sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 500 (falt i det fri)

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About the dish

Gooseberries were a common garden berry in Norwegian gardens around 1914, and Erken gives the sauce a French name too — a sign that dessert sauces belonged to the finer cuisine. The sauce can be made from fresh berries or from jam out of season.

How to make it

  1. 1

    Boil the berries

    Boil the cleaned gooseberries down with the water.

  2. 2

    Strain and season

    Strain the juice and season with sugar.

  3. 3

    Boil with vanilla

    Put the vanilla pod in the juice, bring to a boil, and thicken with the sago flour slaked in 2 tablespoons of cold water. If you use lemon juice instead of vanilla, stir it in at the end.

  4. 4

    Serve

    Served warm or cold. Apple sauce is made the same way.

Changes from the original

Measures converted to grams, liters, and tablespoons; "haarsigt"/straining modernized. Sago flour can be replaced with cornstarch or potato starch. The steps are numbered.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 381) → 1914 (proofread, p. 500)~93% of the text changedremovedadded
(Sauce aux groseilles vertes.) Ingrediensliste: 40 gr. smør 40 375 gr. hvetemel salt 7 del. vann 4 eggeplommer friske stikkelsbær eller 2 spiseskeer syltetøi 1/2 del. fløte l. vand 1/2 stang vanilje eller 1 teskje sitronsaft 100 spiseske citronsaft 10 gr. koldt smør 1 del. hvit vin 1/2 kg. grønne stikkelsbær sagomel sukker. Smør og mel røres sammen, spes De rensede bær utkokes med det kokende vann. Eggeplommene, fløten og sitronsaften røres sammen vandet, siles og has i sausen, idet man visper sterkt. Sausen skal ikke koke. Det kolde smør has i til sist. Stikkelsbærene koker 5 minutter tilsættes sukker efter smak. Vaniljen haves i kokende vann; derefter helles vannet godt fra, og bærene tilsettes vinen og saften, som gives et par skjeer sukker, koker over svak varme, siles eller presses gjennem hårsil. Blandes opkok og jevnes med smørsausen. sagomelet, utrørt i 2 spiseskeer koldt vand. Serveres til forskellige fiskeretter, varm som ristet makrell, og fiskefileter. kold. Eplesaus tillages paa samme maate.

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Frequently asked questions

Can I use jam instead of fresh gooseberries?
Yes. The recipe specifies 375 g fresh gooseberries or 2 tablespoons of gooseberry jam as an alternative.
How is the sauce thickened?
With 10 g sago flour slaked in 2 tablespoons of cold water. The juice is brought to a boil before the sago mixture is stirred in.
Should the sauce be served warm or cold?
Both work equally well — the original says "served warm or cold."
Can the recipe be used for other fruits?
Yes, Schønberg Erken writes that apple sauce is made the same way. For flavoring, use 1/2 vanilla pod or 1 tablespoon lemon juice.

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