Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Prune Compote

Erken's prune compote from 1914: prunes soaked overnight in water with sugar, boiled tender, the juice reduced and flavored with sherry. Served cold with cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 498 (falt i det fri)

Be the first to rate

About the dish

From the dessert chapter of «Stor kokebok» (1914). Dried fruit was a common dessert ingredient year-round, and prune compote with a little sherry was a simple, festive end to the meal.

How to make it

  1. 1

    Soak

    Place the well-washed prunes in the water together with the sugar and let them stand overnight.

  2. 2

    Boil

    Place the pot over the heat and boil the prunes until they are completely tender.

  3. 3

    Reduce the juice

    Take the prunes up with a slotted spoon and let the liquid reduce for 5 minutes.

  4. 4

    Season

    Add the sherry and pour the juice over the prunes.

  5. 5

    Serve

    Serve cold with cream. Apricot compote is made the same way.

Changes from the original

Amounts that were illegible in the OCR are interpreted from Erken's usual proportions (½ kg prunes, 1½ l water, ½ dl sherry). Units are modernized to grams, liters and deciliters. The language in the steps is modernized.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 498) → 1949 (korrekturlest, s. 575)~60% av teksten endretfjernetlagt til
½ kg. svisker 1½ ½ l. vand vann 150 gr. sukker ½ del. sherry. De godt vaskede svisker lægges legges natten over i vandet vannet med sukkeret, sættes settes over ilden, koker, varmen, koker til sviskerne sviskene er ganske møre, hvorefter de tages tas op, og sausen koker ind inn i 5 minutter, tilsættes tilsettes sherryen, heldes helles over sviskerne. sviskene. Serveres kold med fløte. — Aprikosgrøt lages paa på samme maate. måte. Grøten kan lages billigere ved at man fra først av tilsetter mere vann og derefter jevner medpotetesmel. Frukten tas dog op når den er kokt, saften jevnes og helles over den oplagte frukt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Must the prunes be soaked?
Yes, the well-washed prunes are placed overnight in 1½ l water together with 150 g sugar, before everything is put over the heat.
How long should it boil?
The prunes are boiled until they are completely tender, then taken up, and the juice is reduced for 5 minutes before the sherry is added and poured over the prunes.
How is the compote served?
Cold, with cream. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 498.
Can I use other fruits?
Yes, the original says that apricot porridge is made the same way.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!