Milk porridge

Cream porridge (rømmegrøt) from Erken's cookbook (1914): 1 l sour cream boiled until the fat separates, 350 g flour stirred in, thinned with boiling milk.

Velvet porridge from 1914: 175 g butter is melted, 250 g flour is sifted in, thinned with about 2 l boiling milk, cooked 5 minutes, and salted.

Oatmeal porridge from Erken (1914): 200 g rolled oats cooked in 2 liters of milk or water for ½–1 hour, stirred often, served with milk or cream.

Buttermilk porridge from Erken (1914): 1 l buttermilk stirred into 375 g flour, boiled and thinned with about 2 l boiling milk, salted at the end.

Rice porridge from Erken's Big Cookbook (1914): 450 g scalded rice cooked in 5 liters of milk for about 2½ hours over low heat and salted before serving.

Butter porridge from Erken's cookbook (1914): 250 g melted butter, ½ kg flour and 3 l boiling water, boiled briefly and salted, made like velvet porridge.

Sour milk porridge from Erken 1914: a thickening of 200 g flour and 1 l sour milk is whisked into 1 l boiling sweet milk, cooked 5 minutes and salted.