Porridge and gruel

Arrowroot porridge from Erken (1914): arrowroot flour stirred into cold milk, brought to a boil until thick and salted. A digestible porridge for the sick.

Arrowroot gruel from Erken (1914): arrowroot whisked cold into milk, boiled while whisking, salted. A basic recipe also used for oat and rice flour gruel.

Simple oatmeal gruel from Erken's invalid-cookery chapter: oat flour is whisked cold with milk and brought to a boil while whisking, like arrowroot gruel.

Rice flour gruel for invalids: rice flour whisked cold with milk and brought to a boil while whisking, prepared like arrowroot gruel.

Rice-water porridge for invalid food from Erken (1914): rice cooked in water, fresh fruit added and left to draw until tender. Sugar to taste. One serving.

Sago gruel from Erken (1914): sago rinsed and sprinkled into boiling milk, cooked 15–20 minutes and salted to taste. A basic gruel and sick-food recipe.

Semolina gruel: 25 g semolina is sprinkled into ½ l boiling milk and cooked into a gruel, salted to taste. Made like sago gruel (Erken 1914, invalid food).

Erken's water porridge for the sick (1914): water brought to a boil with salt, rye flour whisked in, simmered 5 minutes and served hot with milk.