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Cream Porridge (Rømmegrøt)

Cream porridge (rømmegrøt, a Norwegian sour-cream porridge) from 1914: 1 l sour cream is boiled until the fat separates, a little flour is stirred in, the fat is skimmed off, the rest of the 350 g flour is sifted in and the porridge is thinned with about 2¼ l boiling milk before being salted.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 71 (falt i det fri)

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About the dish

Classic rømmegrøt as it was cooked for holidays and festive gatherings. The method appears in the column beside the ingredient list in the 1914 edition.

How to make it

  1. 1

    Boil the sour cream

    Let the sour cream boil about 10 minutes, until it stops foaming.

  2. 2

    Stir in a little flour

    Stir in 3 tablespoons wheat flour, or enough to make a thin porridge. The fat now begins to separate out.

  3. 3

    Separate off the fat

    Lift the pot off and let it stand for 3 minutes with the lid on. Skim off the fat. The pot can be put back on if you want more fat out; a couple of spoonfuls of cold water also help.

  4. 4

    Sprinkle in the rest of the flour

    Sift the rest of the flour into the porridge through a colander while stirring.

  5. 5

    Thin and salt

    Thin with the boiling milk little by little. Salt when the porridge is fully cooked, and serve with a knob of butter, cinnamon and sugar.

Changes from the original

"Sour cream" is interpreted as rømme. Measurements have been kept but given in modern units (liter, gram, tablespoon/teaspoon).

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 71) → 1949 (korrekturlest, s. 85)~44% av teksten endretfjernetlagt til
1 l. 1. sur fløte 350 gr. hvetemel eller halvt hvete, halvt grynmel ca. 2¼ l. 1. melk 2 teskeer teskjeer salt. Fløten koker småkoker ca. 10 minutter eller til den holder op at å skumme, irøres 3 spiseskeer hvetemel 2 spiseskjeer grynmel eller saa så meget mel, mel at det blir en tynd tynn grøt. Fettet vil nu skille sig fra. Gryten løftes av og staar står 3 minutter med lok paa. Fettet tages lokk på. Smøret tas fra. Gryten kan igjen sættes settes over, om man vil ha mere fett; det hjælper ogsaa at hjelper også å ha et par skeer skjeer koldt vand vann i gryten. Resten av melet haves hes i gjennem dørslag, og den kokende melk spædes spees i litt efter litt. Saltes, naar Saltes når grøten er færdigkokt. ferdigkokt.

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Frequently asked questions

Why does the fat separate from the cream?
When the sour cream boils for about 10 minutes, until it stops foaming, and you stir in 3 tablespoons of wheat flour, the fat separates out. Lift the pot off and let it stand for 3 minutes with the lid on, and skim off the fat. If you want more fat, the pot can be put back on, or you can add a couple of spoonfuls of cold water.
How do I avoid lumps in the porridge?
The rest of the flour (of a total of 350 g wheat flour) is sifted in through a colander, and the boiling milk – about 2¼ liters – is thinned in little by little while you stir.
When should the porridge be salted?
Salt (2 teaspoons) is added only when the porridge is fully cooked.
How many servings and how long does the recipe take?
The recipe is calculated for 8 servings and takes about 50 minutes in all. It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 71.

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