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.

Cream Porridge (Rømmegrøt)

Name: Cream Porridge (Rømmegrøt)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 l sour cream (rømme) (soured cream); 350 g wheat flour; 2.25 l milk (boiling); 2 teaspoons salt (to taste)

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
Boil the sour cream
Let the sour cream boil about 10 minutes, until it stops foaming.
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
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
Sprinkle in the rest of the flour
Sift the rest of the flour into the porridge through a colander while stirring.
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).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 85)~73% of the text changedremovedadded

1 ~~l rømme (sur fløte).~~ 1. sur fløte 350 ~~g hvetemel. 2,25 l~~ gr. hvetemel eller halvt hvete, halvt grynmel ca. 2¼ 1. melk ~~(kokende).~~ 2 teskjeer ~~salt (etter smak). La rømmen koke~~ salt. Fløten småkoker ca. 10 ~~minutter,~~ minutter eller til den ~~slutter~~ holder op å ~~skumme.. Rør inn 3~~ skumme, irøres 2 spiseskjeer ~~hvetemel,~~ grynmel eller så ~~mye~~ meget mel at det blir en tynn grøt. Fettet ~~begynner nå å~~ vil nu skille ~~seg ut.. Løft kjelen~~ sig fra. Gryten løftes av og ~~la den stå~~ står 3 minutter med lokk på. ~~Ta av fettet. Kjelen~~ Smøret tas fra. Gryten kan ~~settes over~~ igjen settes over, om du man vil ha ~~mer fett ut;~~ mere fett; det hjelper også å ha et par skjeer ~~kaldt~~ koldt vann ~~hjelper også.. Sikt resten~~ i gryten. Resten av melet ~~inn~~ hes i ~~grøten gjennom et dørslag under røring.. Spe med~~ gjennem dørslag, og den kokende ~~melken~~ melk spees i litt ~~etter~~ efter litt. ~~Salte~~ Saltes når grøten er ~~ferdigkokt, og server med smørøye, kanel og sukker.~~ ferdigkokt.

Note on Modernised

«Sur fløte» er tolket som rømme. Mål er beholdt, men gitt i moderne enheter (liter, gram, spiseskje/teskje).

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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