Arrowroot is a fine, white starch (arrowroot flour) that was used to thicken porridge and gruel – especially in food for the sick, because it is easily digestible. In this recipe 15 grams of arrowroot is used for 2 deciliters of milk.

How do I avoid lumps in the porridge?

Mix the flour into the cold milk before heating, as the recipe says. Then keep stirring for a few minutes after the mixture has come to a boil, and salt at the end with ¼ teaspoon salt.

How long does the porridge take?

About 15 minutes in all for one serving – the milk is heated, and the porridge is stirred for a few minutes after boiling.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 662, in the chapter on nursing and food for the sick.

Arrowroot Porridge

Name: Arrowroot Porridge
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 15 g arrowroot flour; 2 dl milk (cold); 0.25 tsp salt

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 662 (falt i det fri)

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About the dish

Arrowroot was a fine, easily digestible starch that was often used for porridge and gruel for the sick and for children.

How to make it

1
Mix
Stir the arrowroot flour into the cold milk so it becomes lump-free.
2
Cook
Set the mixture over the heat and stir for a few minutes until it comes to a boil and thickens.
3
Season
Add salt and serve the porridge warm.

Changes from the original

"del." is interpreted as deciliters. The method is clarified: the mixture is stirred until it comes to a boil and thickens.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 662) → 1949 (korrekturlest, s. 795)~44% av teksten endretfjernetlagt til

Ingredienser: 15 gr. arrowrot 2 del. melk ~~¼ teske salt~~ 3/4 teskje salt. Melet og den kolde melk blandes, røres nogen ~~minutter, efter at det~~ minutter efterat den har kokt op, saltes.

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Frequently asked questions

What is arrowroot?: Arrowroot is a fine, white starch (arrowroot flour) that was used to thicken porridge and gruel – especially in food for the sick, because it is easily digestible. In this recipe 15 grams of arrowroot is used for 2 deciliters of milk.
How do I avoid lumps in the porridge?: Mix the flour into the cold milk before heating, as the recipe says. Then keep stirring for a few minutes after the mixture has come to a boil, and salt at the end with ¼ teaspoon salt.
How long does the porridge take?: About 15 minutes in all for one serving – the milk is heated, and the porridge is stirred for a few minutes after boiling.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 662, in the chapter on nursing and food for the sick.

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