Fruit porridge: ground rice or rolled barley is washed, scalded and boiled just tender in water, then mixed with cooked fruit (apricot compote, apple porridge, rhubarb or blueberries) and sugar. From Erken's Stor kokebok (1949), p. 575.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 575 (falt i det fri)
The grain and fruit mixture makes a simple dessert more filling; Erken gives the fruit amounts for apples, rhubarb and blueberries.
Cook the grain
Wash the grain and scald it. Boil with the water until just tender.
Mix with fruit
Mix the grain with apricot compote, apple porridge or other cooked fruit. Allow 1 l fresh or 125 g dried fruit for apples, 300 g for rhubarb, 1 l for blueberries.
Season
Sweeten with sugar to taste, suited to the type of fruit.
The fruit amounts are gathered in the ingredient list as a note, since the original gives them for three different fruits.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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