Melkegrøt

Cream porridge (rømmegrøt, a Norwegian sour-cream porridge) from 1914: 1 l sour cream is boiled until the fat separates, a little flour is stirred in, the fat is skimmed off, the rest of the 350 g flour is sifted in and the porridge is thinned with about 2¼ l boiling milk before being salted.

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 are cooked in 2 liters of milk or water for 1/2-1 hour with frequent stirring, salted, and served with milk or cream.

Buttermilk porridge from Erken's Stor kokebok 1914: 1 l buttermilk is stirred cold into 375 g flour, brought to a boil with constant stirring and thinned with about 2 l boiling milk, salted at the end.

Rice porridge from Erken 1914: 450 g washed and thrice-scalded rice is cooked in 5 liters of milk, ½ hour first, then about 2 hours under a lid over low heat; salted a quarter-hour before serving.

Butter porridge from Erken 1914: 250 g butter is melted, ½ kg flour is sifted in and thinned with 3 l boiling water, boiled briefly and salted – made like velvet porridge, but with water.

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.