Recipe Manuscript

Okokt Smultronkompott

Name: Okokt Smultronkompott
Prep time: PTPT40M
Cook time: PTPT0M
Yield: 2
Cuisine: European
Ingredients: 250 grams wild strawberries (or substitute small garden strawberries if unavailable); 75 grams caster sugar; 15-30 ml Rhine wine (such as Riesling; or substitute another mild white wine)

"Uncooked Wild Strawberry Compote"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)European American Beginner Dessert

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Okokt Smultronkompott

"Smultron, strösocker eller rhenskt vin. Smultron rensas, men bäst är om man ej sköljer dem, ty då förlora de mycket utaf sin fina arom, läggas i en porslinsskål och beströs med socker. Då de legat deri en ½ timme, uppläggas de på en kompottskål. Nu slås litet rhenskt vin i saften som erhållits af bären gemensamt med sockret, hvarefter den slås öfver dem."

English Translation

"UNCOOKED WILD STRAWBERRY COMPOTE — Wild strawberries, granulated sugar or Rhine wine. The wild strawberries are cleaned, but it is best not to rinse them, as they would then lose much of their delicate aroma. Place them in a porcelain bowl and sprinkle with sugar. After they have rested there for half an hour, arrange them in a compote dish. Now pour a little Rhine wine into the juice obtained from the berries mixed with the sugar, and then pour this over the strawberries."

Note on the Original Text

Written in a concise, directive style typical of late nineteenth-century Swedish cookbooks, the recipe assumes a level of culinary intuition—precise measurements are not always provided, and methods may be implied rather than spelled out. Spelling such as 'okokt' (uncooked) and 'smultron' (wild strawberries) are historical Swedish, and phrasing like 'strax öfver dem' (immediately over them) reflects the conversational, almost oral-tradition style of instruction. The recipe also encloses ingredients in a brief, often additive list, focusing on process rather than voluminous detail.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe was published in 1889 in Minneapolis, in a Swedish-American community cookbook designed to guide newly immigrated Swedes in American kitchens. It reflects both the desire to uphold traditional Swedish flavors and the necessity to adapt to new ingredients and circumstances in North America. At the time, wild strawberries (smultron) were much prized in Sweden for their intense aroma and flavor, cherished in both simple and celebratory dishes. The use of imported Rhine wine in this recipe illustrates cosmopolitan influences penetrating home cooking, even in immigrant communities.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a porcelain bowl to avoid tainting the delicate berry flavor, and a simple serving or compote dish for presentation. Preparation involved only a paring knife or hands to clean the berries, and a spoon for mixing and serving—no modern equipment required. Care was taken to use non-metal containers, as metal could impart unwanted flavor to the fruit or wine.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

9 ounces wild strawberries (or substitute small garden strawberries if unavailable)
2.6 ounces caster sugar
0.5-1 fluid ounce Rhine wine (such as Riesling; or substitute another mild white wine)

Instructions

To make this uncooked wild strawberry compote, begin by gently cleaning 9 ounces of wild strawberries (smultron).
If possible, avoid rinsing them to preserve their delicate aroma—just remove stems and leaves carefully.
Place the prepared berries in a porcelain or glass bowl, and sprinkle over 2.6 ounces of caster sugar.
Let them rest for about 30 minutes so the sugar draws out their fragrant juices.
After this, transfer the strawberries to a serving bowl.
Pour a tablespoon or two (about 0.5-1 fluid ounce) of Rhine wine (Riesling or another aromatic white wine) into the juice left in the first bowl, stirring to combine.
Finally, pour this aromatic syrup over the berries and serve immediately.

Estimated Calories

90 per serving

Cooking Estimates

It takes about 10 minutes to prepare the strawberries and combine the ingredients, plus 30 minutes to let the sugar draw out the juices. There is no actual cooking. Each serving has about 90 calories, and the recipe makes 2 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.