Porridge & gruel

11 recipes

• Barley flour porridgekr. 0.10¼

  Quick barley flour porridge cooked from barley flour and water, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe.

• Barley porridgekr. 0.58¾

  Barley porridge cooked from pearl barley and milk, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe with measures in grams and liters.

• Egg porridgekr. 0.54¼

  Egg porridge thickened with wheat flour and potato starch and enriched with eggs, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe.

• Cream porridge (rømmegrøt)kr. 0.88

  Genuine cream porridge / rømmegrøt where the butter separates out, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe.

• Velvet porridgekr. 0.51

  Velvet porridge where butter and wheat flour are toasted and thinned with boiling milk, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original and modernized recipe.

• Oatmeal porridgekr. 0.15¼

  Oatmeal porridge cooked in water, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe with measures in grams and liters.

• Oat flour porridgekr. 0.37¾

  Oat flour porridge cooked from finely ground oat flour and water, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe.

• Milk porridgekr. 0.26

  Milk porridge thickened with wheat flour, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe in 15 minutes.

• Rice porridge (risgrøt)kr. 0.60

  Genuine rice porridge cooked in milk, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe with measures in grams and liters.

• Rye flour porridgekr. 0.15¼

  Rye flour porridge cooked from rye flour and water, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original transcription and modernized recipe.

• Smørgrøt (butter porridge)kr. 0.72½

  Smørgrøt in which butter and wheat flour are sautéed and thinned with boiling water, from Erken & Caroline Steen's Kogebog for skole og hjem (1900). Original and modernised recipe.