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)
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.
Boil the berries
Boil the cleaned gooseberries down with the water.
Strain and season
Strain the juice and season with sugar.
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.
Serve
Served warm or cold. Apple sauce is made the same way.
Measures converted to grams, liters, and tablespoons; "haarsigt"/straining modernized. Sago flour can be replaced with cornstarch or potato starch. The steps are numbered.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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