Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 660
1 teske arrowrot
½ l. melk
¼ teske salt.
Melken og melet vispes koldt sammen, sættes over varmen, vispes, til suppen koker op.
Arrowroot Gruel
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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)
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About the dish
Arrowroot was an easily digestible starch flour that was used for gruel for the sick. From the chapter "A little nursing and food for the sick" in "Stor kokebok" (1914); Erken notes that oat flour gruel and rice flour gruel are made the same way.
How to make it
- 1
Whisk together cold
Whisk the milk and the arrowroot flour well together while it is cold, so it does not clump.
- 2
Bring to a boil
Set the saucepan over the heat and whisk until the gruel comes to a boil. Season with salt and serve warm.
Changes from the original
Unclear fractions in the OCR are interpreted as ½ liter milk and ¼ teaspoon salt. Arrowroot can today be replaced with cornstarch or potato starch.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 794
1 teskje arrowrot
⅓ l. melk
¼ teskje salt.
Melken og melet vispes koldt sammen, settes over varmen, vispes til suppen koker op.
Tidsmaskin – hva endret seg?
1914 (korrekturlest, s. 660) → 1949 (korrekturlest, s. 794)~36% av teksten endretfjernetlagt til
1 teske teskje arrowrot ½ ⅓ l. melk ¼ teske teskje salt. Melken og melet vispes koldt sammen, sættes settes over varmen, vispes, vispes til suppen koker op.
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Frequently asked questions
- What is arrowroot?
- Arrowroot is a fine, white starch flour used to thicken gruel and soup. In this recipe 1 teaspoon is used for ½ liter of milk.
- Why should the flour be whisked into cold milk?
- Because the starch then distributes evenly and does not clump. Mix arrowroot and milk cold, then set the pan over the heat and whisk continuously until the gruel comes to a boil.
- What is this gruel used for?
- It belongs to the food for the sick in Schønberg Erken's "Stor kokebok" (1914, p. 660) – a light, mild gruel for one person, ready in about 10 minutes. Seasoned with ¼ teaspoon salt.
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