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Velvet porridge

Velvet porridge from Kogebog for skole og hjem (Erken & Caroline Steen, 1900), p. 102. A butter-thickened milk porridge: 125 g butter and 250 g wheat flour are toasted together and thinned with 2 l boiling milk, cooked for a few minutes and salted. The total price at the time was kr. 0.51.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 102 (falt i det fri)

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About the dish

Fløyelsgrøt er en smørjevnet melkegrøt der smør og hvetemel svises sammen før grøten spes med kokende melk – en enklere slektning av rømmegrøten som gir en fyldig, «fløyelsmyk» konsistens. Fra Kogebog for skole og hjem (Erken & Caroline Steen, 1900).

How to make it

  1. 1

    Melt the butter

    Melt the butter in a pot.

  2. 2

    Sprinkle in the flour

    Sprinkle the wheat flour in through a sieve (colander) while stirring, so it becomes a smooth roux.

  3. 3

    Thin with milk

    Bring the milk to a boil and thin the porridge little by little with the boiling milk. Stir well the whole time.

  4. 4

    Cook, salt and serve

    Let the porridge cook for a few minutes, take the pot off the heat and add the salt.

Changes from the original

Mengdene er beholdt metrisk. «Dørslag» er forklart som sil. Datidens priser er bevart i kildeteksten og cost_1900, men utelatt fra den moderne ingredienslisten.

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Frequently asked questions

What is the difference between velvet porridge and rømmegrøt?
Velvet porridge is made from melted butter and wheat flour thinned with milk, while rømmegrøt is cooked from sour cream in which the butter separates out. Velvet porridge is simpler and quicker.
Why is the flour sieved in?
Sprinkling the flour through a sieve prevents lumps and gives a smooth, velvety porridge.

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