Rode Grütt mit Vonilleschü   

vun Clara Kramer-Freudenthal   
Brookmoond 1998  

Bün in de vergohn Week bi unsen Greunhöker in't Center, as ik de Todoten för een rode Grütt köfft hebb, beed worrn, mol dat Rezept von mien ,,Rode Grütt'' optoschrieben. Dat Rezept, een Speziolität för uns Norddüütschen, geev ik man alltogiern wieder. Freuher geef dat man bloots in de Sommertiet ,,Rode Grütt'' to eten. Hüüttodoogs köönt wi dat ganse Johr öber ,,Rode Grütt'' koken. Dat dorto neudige Oof liggt proot in de Keuhltruhen in den Supermarkt. 

De rode Grütt 

Todoten: 

• Twee Pund rode un 1/2 Pund swatte, afstreupte Johannsbeern
• een Pund utsteente Suurkirschen or ok seute swatte Kirschen
• een Pund Himbeern
• 350 Gramm Zucker
• Sapp (Saft) vun twee Citroon un 
• 100 Gramm Kutüffelmehl

De Johannsbeern mit twee Liter Woter to'n Koken bringen. Good 15 Minuten koken loten. De utkokten Johannsbeern dörch een Seef geten. Den Johannsbeernsapp un de Suurkirschen mit den Zucker warrer 15 Minuten koken loten. Nu de Himbeern kott mit opkoken. Dat Kutüffelmehl mit den Citroonsapp un een lütt beten Woter glattrühren. Nu mütt de Putt vun't Füür. Dat anrührte Kutüffelmehl gau ünnerrühren un kott opkoken loten. In een mit koold Woter utspeulte Schöddel füllen. De ,,Rode Grütt'' dröff nich stief warrn, se mütt licht cremig blieben. 

Dorto smeckt Slagrohm fletig or ok slogen. Mien Fomilie treckt Vonilleschü vör. 

De Vonilleschü 

Todoten: 

• Een Poket Vonilleschüpulber
• veer Eetlepel Zucker
• twee Eigeel un 
• 1/2 Liter Melk

Een Poket Vonilleschüpulber mit fief Eetlepel Melk, Zucker un Eigeel anrühren. De Melk opkoken, vun't Füür nehmen un dat anrührte Pulber inrühren. Kott warrer opkoken un in een Melkputt geten. Beten Zucker öberstrein, denn kann sik keen Huut billen. Wenn se koold is nochmool kott mit een Sneebessen ümrühren. 

Noch gau een Riemel vun Hermann Claudius achterran. 

Rodegrütt 

Kiek mal, wat lütt Hein hüüt itt! 
All'ns rundüm hett he vergeten. 
Rodegrütt! Dat is en Eten, 
Rodegrütt! 

In de School, de letzte Stünn 
kunn he sik op nix besinn'n. 
Un in't Bookstabeern un Lesen 
is he lang so dumm nich wesen. 
Man he keem bi dat un düt 
jümmer mank sien Rodegrütt! 

,,Na, lütt Heini, noch en beten?'' 
Mudder hett hüüt veel to möten: 
Hans un Hein un Stien un Greet 
eet, as güng dat üm de Wett - 
Rodegrütt! 

Leddig is de grote Grapen. 
Greten ielt, em uttoschrapen. 
Heini man, de lütte Deef, 
hüllt mit beiden Hann'n den Sleef. 
Wat dor allns noch binnen sitt! 
Rodegrütt!

Red Fruit Pudding with Vanilla Sauce   

by Clara Kramer-Freudenthal   
June 1998  

Last week I was visiting our greengrocer's at the Center buying the ingredients for red fruit pudding when I was asked to write down my recipe of the dish. I'm all too happy to pass on the recipe for this North German specialty. In the olden days you could only eat red fruit pudding in the summertime. Nowadays we are able to prepare red fruit pudding at any time of the year. The necessary fruit are ready for the taking in supermarket freezers. 

The Red Fruit Pudding 

Ingredients: 

• One kilogram [2.2 lb] red and 250 grams [8.8 oz] black currents stripped off the twigs
• 0.5 kilogram [1.1 lb] of sour cherries (alternatively sweet black cherries) without stones
• 0.5 Kilogram [1.1 lb] raspberries
• 350 grams [12 oz] sugar
• juice from two lemons, and 
• 100 grams [3.5 oz] potato flour

Place the currents into two liters [16-18 cups] of water and bring to a boil. Allow to boil for a good 15 minutes. Pass the boiled currents though a sieve. Place the sour cherries and the sugar in the current juice, and allow to boil for another 15 minutes. Then add the raspberries and bring the mixture back to a boil for a moment. Stir the potato flour with the lemon juice and a little water to create a smooth mixture. Now take the pot off the heat. Quickly stir in the potato flour mixture and bring back to a boil for just a moment. Pour the mixture into a bowl that has been rinsed with cold water. Red fruit pudding is not supposed to become firm; it is supposed to be somewhat creamy. 

This is good accompanied by whipping cream, either liquid or whipped. My family prefers vanilla sauce. 

The Vanilla Sauce 

Ingredients: 

• One packet of vanilla sauce powder
• four tablespoons of sugar
• two egg yolks, and 
• 1 liter [=4 cups] milk.

Stir the vanilla sauce powder, the sugar and the egg yolks with five tablespoons of milk. Bring the (rest of the) milk to a boil, take it off the heat, and stir in the previously prepared vanilla mixture. Briefly bring back to a boil, and pour into a milk pitcher. Sprinkle a little sugar on top, since this prevents skin from forming on the surface. When it has cooled down, briefly stir with a whisk. 

And as a quick postscript a poem by Hermann Claudius: 

Red Fruit Pudding 

Guess what li'l Henry'll have today! 
He goes around all absentminded. 
Red fruit pudding! What a treat! 
Red fruit pudding! 

While at school the last few classes 
he can't remember anything, 
and usually he's not as daft 
with his spelling and his reading. 
Whatever it is he is doing, 
his mind gets back to red fruit pudding. 

"Well, li'l Henry, want some more?" 
What a job Mom's got today: 
John and Henry and Chris and Mag 
eating as though it were a race - 
red fruit pudding. 

And now the big bowl is all empty. 
Maggie runs to scrape it out. 
But Henry, the little thief, already got 
hold of the spoon with both his hands. 
There sure is plenty left in there! 
Red fruit pudding!

Rode gruet mit vanilleschuy   

fun Clara Kramer-Freudenthal  
Braakmaand 1998  

Buen in de fergaan week bii unsen groynheuker in't Center, as ik de toudaten foer 'n rode gruet koeft hev, beedt worden maal dat retsept fon miin rode gruet op tou schriven. Dat retsept - een speetschaliteet foer uns Nordduytschen - geev ik man al tou geirn wider. Froyer geev dat man bloots in de sommertiid rode gruet tou eten. Huyttoudaags keunt wii dat gansse jaar euver rode gruet kaken. Dat daar tou noydige aaf ligt praat in de koyltruhen in d'n supermarkt. 

De rode gruet 

Toudaten: 

• Twei pund rode un 1/2 ['n halv(et)] pund swatte, af-stroypde johansberen
• ein pund uut-steinde suurkirschen or ouk soyte swatte kirschen
• ein pund himberen
• 350 [drei hunnerd foeftig] gram tsukker
• sap fun twei tsitronen un 
• 100 [hunnerd] gram kuttueffelmeel

De johansberen mit twei liter water tou d'n kaken bringen. Goud 15 [foevtain] minuten kaken laten. De uut-kakden johansberen doerch 'n seiv geiten. D'n johansberensap un de suurkirschen mit d'n tsukker warrer 15 minuten kaken laten. Nuu de himberen kot mit op-kaken. Dat kuttueffelmeel mit d'n tsitronensap un 'n luet beten water glat royren. Nuu muett de put fun't fuyr. Dat an-royrde kuttueffelmeel gau uenner-royren un kot op-kaken laten. In 'n mit kold water uut-spoylde schoeddel fuellen. De rode gruet droev nich stiiv warden; sei muett licht kremig bliven.

Daar tou smekt slag-raam fleitig or ouk slagen. Miin famiilje trekt vanilleschuy foer. 

De vanilleschuy 

Toudaten: 

• Ein pakeet vanilleschuypulver
• feir eetlepel tsukker
• twei aigeel un 
• 1/2 ['n halven] liter melk

Noch gau 'n rimel fun Hermann Claudius achter ran:

Rode gruet

Kiik mal wat luet Hain huyt itt!
All'ns rund uem het hei fergeten.
Rode gruet! Dat is 'n eten,
Rode gruet!

In de school de letsde stuend
kun hei sik op niks besinn'n.
Un in't boukstaveir'n un lesen
is hei lang soo dum nich wesen.
Man hei keem bii dat un duet
juemmer mank siin rode gruet!

,,Na, luet Haini, noch 'n beten?''
Mudder het huyt feel tou moyten:
Hans un Hain un Stiin un Greet
eet as gueng dat uem de wet -
rode gruet!

Leddig is de grote grapen.
Greten iilt em ut tou schrapen.
Haini man, de luette deiv,
huelt mit baiden hand'n d'n sleiv.
Wat daar all'ns noch binnen sitt!
Rode gruet!

by Clara Kramer-Freudenthal   
June 1998  

Last week I was visiting our greengrocer's at the Center buying the ingredients for red fruit pudding when I was asked to write down my recipe of the dish. I'm all too happy to pass on the recipe for this North German specialty. In the olden days you could only eat red fruit pudding in the summertime. Nowadays we are able to prepare red fruit pudding at any time of the year. The necessary fruit are ready for the taking in supermarket freezers. 

The Red Fruit Pudding 

Ingredients: 

• One kilogram [2.2 lb] red and 250 grams [8.8 oz] black currents stripped off the twigs
• 0.5 kilogram [1.1 lb] of sour cherries (alternatively sweet black cherries) without stones
• 0.5 Kilogram [1.1 lb] raspberries
• 350 grams [12 oz] sugar
• juice from two lemons, and 
• 100 grams [3.5 oz] potato flour

Place the currents into two liters [16-18 cups] of water and bring to a boil. Allow to boil for a good 15 minutes. Pass the boiled currents though a sieve. Place the sour cherries and the sugar in the current juice, and allow to boil for another 15 minutes. Then add the raspberries and bring the mixture back to a boil for a moment. Stir the potato flour with the lemon juice and a little water to create a smooth mixture. Now take the pot off the heat. Quickly stir in the potato flour mixture and bring back to a boil for just a moment. Pour the mixture into a bowl that has been rinsed with cold water. Red fruit pudding is not supposed to become firm; it is supposed to be somewhat creamy. 

This is good accompanied by whipping cream, either liquid or whipped. My family prefers vanilla sauce. 

The Vanilla Sauce 

Ingredients: 

• One packet of vanilla sauce powder
• four tablespoons of sugar
• two egg yolks, and 
• 1 liter [=4 cups] milk.

Stir the vanilla sauce powder, the sugar and the egg yolks with five tablespoons of milk. Bring the (rest of the) milk to a boil, take it off the heat, and stir in the previously prepared vanilla mixture. Briefly bring back to a boil, and pour into a milk pitcher. Sprinkle a little sugar on top, since this prevents skin from forming on the surface. When it has cooled down, briefly stir with a whisk. 

And as a quick postscript a poem by Hermann Claudius: 

Red Fruit Pudding 

Guess what li'l Henry'll have today! 
He goes around all absentminded. 
Red fruit pudding! What a treat! 
Red fruit pudding! 

While at school the last few classes 
he can't remember anything, 
and usually he's not as daft 
with his spelling and his reading. 
Whatever it is he is doing, 
his mind gets back to red fruit pudding. 

"Well, li'l Henry, want some more?" 
What a job Mom's got today: 
John and Henry and Chris and Mag 
eating as though it were a race - 
red fruit pudding. 

And now the big bowl is all empty. 
Maggie runs to scrape it out. 
But Henry, the little thief, already got 
hold of the spoon with both his hands. 
There sure is plenty left in there! 
Red fruit pudding!

Rode Grütt mit Vonilleschü   

vun Clara Kramer-Freudenthal   
Brookmoond 1998  

Bün in de vergohn Week bi unsen Greunhöker in't Center, as ik de Todoten för een rode Grütt köfft hebb, beed worrn, mol dat Rezept von mien ,,Rode Grütt'' optoschrieben. Dat Rezept, een Speziolität för uns Norddüütschen, geev ik man alltogiern wieder. Freuher geef dat man bloots in de Sommertiet ,,Rode Grütt'' to eten. Hüüttodoogs köönt wi dat ganse Johr öber ,,Rode Grütt'' koken. Dat dorto neudige Oof liggt proot in de Keuhltruhen in den Supermarkt. 

De rode Grütt 

Todoten: 

• Twee Pund rode un 1/2 Pund swatte, afstreupte Johannsbeern
• een Pund utsteente Suurkirschen or ok seute swatte Kirschen
• een Pund Himbeern
• 350 Gramm Zucker
• Sapp (Saft) vun twee Citroon un 
• 100 Gramm Kutüffelmehl

De Johannsbeern mit twee Liter Woter to'n Koken bringen. Good 15 Minuten koken loten. De utkokten Johannsbeern dörch een Seef geten. Den Johannsbeernsapp un de Suurkirschen mit den Zucker warrer 15 Minuten koken loten. Nu de Himbeern kott mit opkoken. Dat Kutüffelmehl mit den Citroonsapp un een lütt beten Woter glattrühren. Nu mütt de Putt vun't Füür. Dat anrührte Kutüffelmehl gau ünnerrühren un kott opkoken loten. In een mit koold Woter utspeulte Schöddel füllen. De ,,Rode Grütt'' dröff nich stief warrn, se mütt licht cremig blieben. 

Dorto smeckt Slagrohm fletig or ok slogen. Mien Fomilie treckt Vonilleschü vör. 

De Vonilleschü 

Todoten: 

• Een Poket Vonilleschüpulber
• veer Eetlepel Zucker
• twee Eigeel un 
• 1/2 Liter Melk

Een Poket Vonilleschüpulber mit fief Eetlepel Melk, Zucker un Eigeel anrühren. De Melk opkoken, vun't Füür nehmen un dat anrührte Pulber inrühren. Kott warrer opkoken un in een Melkputt geten. Beten Zucker öberstrein, denn kann sik keen Huut billen. Wenn se koold is nochmool kott mit een Sneebessen ümrühren. 

Noch gau een Riemel vun Hermann Claudius achterran. 

Rodegrütt 

Kiek mal, wat lütt Hein hüüt itt! 
All'ns rundüm hett he vergeten. 
Rodegrütt! Dat is en Eten, 
Rodegrütt! 

In de School, de letzte Stünn 
kunn he sik op nix besinn'n. 
Un in't Bookstabeern un Lesen 
is he lang so dumm nich wesen. 
Man he keem bi dat un düt 
jümmer mank sien Rodegrütt! 

,,Na, lütt Heini, noch en beten?'' 
Mudder hett hüüt veel to möten: 
Hans un Hein un Stien un Greet 
eet, as güng dat üm de Wett - 
Rodegrütt! 

Leddig is de grote Grapen. 
Greten ielt, em uttoschrapen. 
Heini man, de lütte Deef, 
hüllt mit beiden Hann'n den Sleef. 
Wat dor allns noch binnen sitt! 
Rodegrütt!

Red Fruit Pudding with Vanilla Sauce   

by Clara Kramer-Freudenthal   
June 1998  

Last week I was visiting our greengrocer's at the Center buying the ingredients for red fruit pudding when I was asked to write down my recipe of the dish. I'm all too happy to pass on the recipe for this North German specialty. In the olden days you could only eat red fruit pudding in the summertime. Nowadays we are able to prepare red fruit pudding at any time of the year. The necessary fruit are ready for the taking in supermarket freezers. 

The Red Fruit Pudding 

Ingredients: 

• One kilogram [2.2 lb] red and 250 grams [8.8 oz] black currents stripped off the twigs
• 0.5 kilogram [1.1 lb] of sour cherries (alternatively sweet black cherries) without stones
• 0.5 Kilogram [1.1 lb] raspberries
• 350 grams [12 oz] sugar
• juice from two lemons, and 
• 100 grams [3.5 oz] potato flour

Place the currents into two liters [16-18 cups] of water and bring to a boil. Allow to boil for a good 15 minutes. Pass the boiled currents though a sieve. Place the sour cherries and the sugar in the current juice, and allow to boil for another 15 minutes. Then add the raspberries and bring the mixture back to a boil for a moment. Stir the potato flour with the lemon juice and a little water to create a smooth mixture. Now take the pot off the heat. Quickly stir in the potato flour mixture and bring back to a boil for just a moment. Pour the mixture into a bowl that has been rinsed with cold water. Red fruit pudding is not supposed to become firm; it is supposed to be somewhat creamy. 

This is good accompanied by whipping cream, either liquid or whipped. My family prefers vanilla sauce. 

The Vanilla Sauce 

Ingredients: 

• One packet of vanilla sauce powder
• four tablespoons of sugar
• two egg yolks, and 
• 1 liter [=4 cups] milk.

Stir the vanilla sauce powder, the sugar and the egg yolks with five tablespoons of milk. Bring the (rest of the) milk to a boil, take it off the heat, and stir in the previously prepared vanilla mixture. Briefly bring back to a boil, and pour into a milk pitcher. Sprinkle a little sugar on top, since this prevents skin from forming on the surface. When it has cooled down, briefly stir with a whisk. 

And as a quick postscript a poem by Hermann Claudius: 

Red Fruit Pudding 

Guess what li'l Henry'll have today! 
He goes around all absentminded. 
Red fruit pudding! What a treat! 
Red fruit pudding! 

While at school the last few classes 
he can't remember anything, 
and usually he's not as daft 
with his spelling and his reading. 
Whatever it is he is doing, 
his mind gets back to red fruit pudding. 

"Well, li'l Henry, want some more?" 
What a job Mom's got today: 
John and Henry and Chris and Mag 
eating as though it were a race - 
red fruit pudding. 

And now the big bowl is all empty. 
Maggie runs to scrape it out. 
But Henry, the little thief, already got 
hold of the spoon with both his hands. 
There sure is plenty left in there! 
Red fruit pudding!

Rode gruet mit vanilleschuy   

fun Clara Kramer-Freudenthal  
Braakmaand 1998  

Buen in de fergaan week bii unsen groynheuker in't Center, as ik de toudaten foer 'n rode gruet koeft hev, beedt worden maal dat retsept fon miin rode gruet op tou schriven. Dat retsept - een speetschaliteet foer uns Nordduytschen - geev ik man al tou geirn wider. Froyer geev dat man bloots in de sommertiid rode gruet tou eten. Huyttoudaags keunt wii dat gansse jaar euver rode gruet kaken. Dat daar tou noydige aaf ligt praat in de koyltruhen in d'n supermarkt. 

De rode gruet 

Toudaten: 

• Twei pund rode un 1/2 ['n halv(et)] pund swatte, af-stroypde johansberen
• ein pund uut-steinde suurkirschen or ouk soyte swatte kirschen
• ein pund himberen
• 350 [drei hunnerd foeftig] gram tsukker
• sap fun twei tsitronen un 
• 100 [hunnerd] gram kuttueffelmeel

De johansberen mit twei liter water tou d'n kaken bringen. Goud 15 [foevtain] minuten kaken laten. De uut-kakden johansberen doerch 'n seiv geiten. D'n johansberensap un de suurkirschen mit d'n tsukker warrer 15 minuten kaken laten. Nuu de himberen kot mit op-kaken. Dat kuttueffelmeel mit d'n tsitronensap un 'n luet beten water glat royren. Nuu muett de put fun't fuyr. Dat an-royrde kuttueffelmeel gau uenner-royren un kot op-kaken laten. In 'n mit kold water uut-spoylde schoeddel fuellen. De rode gruet droev nich stiiv warden; sei muett licht kremig bliven.

Daar tou smekt slag-raam fleitig or ouk slagen. Miin famiilje trekt vanilleschuy foer. 

De vanilleschuy 

Toudaten: 

• Ein pakeet vanilleschuypulver
• feir eetlepel tsukker
• twei aigeel un 
• 1/2 ['n halven] liter melk

Noch gau 'n rimel fun Hermann Claudius achter ran:

Rode gruet

Kiik mal wat luet Hain huyt itt!
All'ns rund uem het hei fergeten.
Rode gruet! Dat is 'n eten,
Rode gruet!

In de school de letsde stuend
kun hei sik op niks besinn'n.
Un in't boukstaveir'n un lesen
is hei lang soo dum nich wesen.
Man hei keem bii dat un duet
juemmer mank siin rode gruet!

,,Na, luet Haini, noch 'n beten?''
Mudder het huyt feel tou moyten:
Hans un Hain un Stiin un Greet
eet as gueng dat uem de wet -
rode gruet!

Leddig is de grote grapen.
Greten iilt em ut tou schrapen.
Haini man, de luette deiv,
huelt mit baiden hand'n d'n sleiv.
Wat daar all'ns noch binnen sitt!
Rode gruet!

by Clara Kramer-Freudenthal   
June 1998  

Last week I was visiting our greengrocer's at the Center buying the ingredients for red fruit pudding when I was asked to write down my recipe of the dish. I'm all too happy to pass on the recipe for this North German specialty. In the olden days you could only eat red fruit pudding in the summertime. Nowadays we are able to prepare red fruit pudding at any time of the year. The necessary fruit are ready for the taking in supermarket freezers. 

The Red Fruit Pudding 

Ingredients: 

• One kilogram [2.2 lb] red and 250 grams [8.8 oz] black currents stripped off the twigs
• 0.5 kilogram [1.1 lb] of sour cherries (alternatively sweet black cherries) without stones
• 0.5 Kilogram [1.1 lb] raspberries
• 350 grams [12 oz] sugar
• juice from two lemons, and 
• 100 grams [3.5 oz] potato flour

Place the currents into two liters [16-18 cups] of water and bring to a boil. Allow to boil for a good 15 minutes. Pass the boiled currents though a sieve. Place the sour cherries and the sugar in the current juice, and allow to boil for another 15 minutes. Then add the raspberries and bring the mixture back to a boil for a moment. Stir the potato flour with the lemon juice and a little water to create a smooth mixture. Now take the pot off the heat. Quickly stir in the potato flour mixture and bring back to a boil for just a moment. Pour the mixture into a bowl that has been rinsed with cold water. Red fruit pudding is not supposed to become firm; it is supposed to be somewhat creamy. 

This is good accompanied by whipping cream, either liquid or whipped. My family prefers vanilla sauce. 

The Vanilla Sauce 

Ingredients: 

• One packet of vanilla sauce powder
• four tablespoons of sugar
• two egg yolks, and 
• 1 liter [=4 cups] milk.

Stir the vanilla sauce powder, the sugar and the egg yolks with five tablespoons of milk. Bring the (rest of the) milk to a boil, take it off the heat, and stir in the previously prepared vanilla mixture. Briefly bring back to a boil, and pour into a milk pitcher. Sprinkle a little sugar on top, since this prevents skin from forming on the surface. When it has cooled down, briefly stir with a whisk. 

And as a quick postscript a poem by Hermann Claudius: 

Red Fruit Pudding 

Guess what li'l Henry'll have today! 
He goes around all absentminded. 
Red fruit pudding! What a treat! 
Red fruit pudding! 

While at school the last few classes 
he can't remember anything, 
and usually he's not as daft 
with his spelling and his reading. 
Whatever it is he is doing, 
his mind gets back to red fruit pudding. 

"Well, li'l Henry, want some more?" 
What a job Mom's got today: 
John and Henry and Chris and Mag 
eating as though it were a race - 
red fruit pudding. 

And now the big bowl is all empty. 
Maggie runs to scrape it out. 
But Henry, the little thief, already got 
hold of the spoon with both his hands. 
There sure is plenty left in there! 
Red fruit pudding!