1950’s Dessert Porriges & Compotes

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[1] Juice Porridge

(4 servings)
8 – 10 fl.oz. sweet juice
10 fl.oz. water
1,5 fl.oz. potato starch

Mix juice, water and potato flour cold in a saucepan. Bring to a boil stirring all the time. Pour the porridge in a serving bowl and sprinkle with sugar.

[2] Plum Compote

(4 servings)
1 – 2 pint fresh plums
1,7 fl.oz. water
0,2 – 0,4 pint sugar

Boil water and sugar. Peel the plums, remove the stone and cut them in half. Add the peeled half plums to the boiling sugar syrup. Pick up the plums when tender and place in serving bowl. Pour the syrup over and refrigerate.

Serve with custard.

[3] Rhubarb Compote

(4 servings)
9 – 11 lb rhubarb
0,2 pint water
0,3 – 0,4 pint sugar

Serve with cream

Rinse and peel the rhubarb and cut into about 1 inch long pieces. Boil water and sugar. Add rhubarb and cook them slowly tender over low heat. Pour compote in a serving bowl and refrigerate.

[4] Porridge Of Fresh Berries

(4 servings)
2 pint strawberry, raspberry, gooseberry, currants, etc.
1 pint water
0,3 – 0,4 pint sugar
2 tbsp potato flour

Rinse the berries and put them in a saucepan with the water and sugar. Let it boil simmer until the berries start to fall apart. Stir in potato flour into some cold water. Poor into the porridge stiring constantly. Let the porridge simmer for 5 minutes. Pour the porridge into a serving bowl and sprinkle with sugar.

[5] Porridge Of Blueberry or Currants

(4 servings)

2 pint blueberries or Currants
1 pint water
0,3 – 0,4 pint sugar
2 tbsp potato flour

Rinse the berries and put them in a saucepan with the water and sugar. Let it boil simmer until the berries start to fall apart. Stir potato flour into some cold water. Poor into the porridge stiring constantly. Let the porridge simmer for 5 minutes. Pour the porridge into a serving bowl and sprinkle with sugar.

[6] Compote Of Fresh Apples

(4 servings)
4-5 large, sour apples
5 fl.oz. water
1,5 – 3 fl.oz. sugar

For serving:
custard

Boil water and sugar. Peel the apples, remove the core and cut them in halfs. Add the half apples to the the boiling sugar syrup. Pick up the apples when they are tender and place in dessert bowl. Pour the syrup over and refrigerate compote.

Serve with custard.

Note 1 Potato starch and potato flour are the same, shelf staple in the Scandinavian kitchens.

Note 2 Unless otherwise mentioned these desserts were usually served with milk or cream, or a 50/50 mix of these.

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