Grøt og velling

Arrowroot porridge: 15 g arrowroot flour is stirred into 2 dl cold milk, brought to a boil while stirring until it thickens and salted. An easily digestible porridge for the sick.

Arrowroot gruel: 1 tsp arrowroot is whisked cold together with ½ l milk, brought to a boil while whisking, salted with ¼ tsp salt. A basic recipe also used for oat flour 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: 40 g rice cooked in 4 dl water for 15 min, 100 g fresh fruit added and left to draw until everything is tender. Sugar to taste. One serving.

Sago gruel: 25 g sago is rinsed and sprinkled into ½ l boiling milk, cooked 15–20 minutes, and salted to taste. A basic gruel and sick-food recipe from Erken 1914.

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: 3 dl water is brought to a boil with ¼ tsp salt, 30 g rye flour is whisked in, it simmers 5 minutes and is served hot with milk.