What does "gruntegrød" mean?

It is an older term for a fine, thickened milk porridge with added egg and cream, served as a dessert.

Why both potato flour and wheat flour?

The combination gives a smooth, mild thickening – potato flour binds clear, wheat flour adds a little more body.

Gryntegrøt (fine Norwegian milk porridge)

Name: Gryntegrøt (fine Norwegian milk porridge)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1,500 ml milk; 250 g sugar; 4 drops almond essence (replaces almond drops); 500 ml cream; 75 g potato flour; 75 g wheat flour; 4 pcs eggs (beaten)

Gryntegrøt from Erken & Steen 1900: milk and sugar are brought to a boil, thickened with a mixture of potato flour, wheat flour, cream, beaten eggs and almond essence, and given a brief boil. A simple milk-porridge dessert.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 201 (falt i det fri)

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About the dish

En melkegrøt jevnet med mel, fløte og egg – en enkel hverdagsdessert fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Fremgangsmåten fortsetter øverst på side 202 i originalen.

How to make it

1
Boil the milk and sugar
Bring the milk and sugar to a boil in a pot.
2
Mix the thickening
Mix the potato flour and wheat flour. Stir the cream into the flour little by little to a smooth thickening, and add the beaten eggs and the almond essence.
3
Thicken the porridge
Stir the thickening into the boiling milk while stirring. Give it just a brief boil, and take the pot off the heat at once.
4
Serve
The porridge can be served warm or cold, preferably with cordial or berry sauce.

Changes from the original

Priser fjernet, mengder omregnet til metrisk. «Potetesmel» modernisert til potetmel, «hvedemel» til hvetemel, «mandeldraaber» til mandelessens. Serveringsforslag lagt til; originalen avslutter ved «tages af ilden».

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Frequently asked questions

What does "gruntegrød" mean?: It is an older term for a fine, thickened milk porridge with added egg and cream, served as a dessert.
Why both potato flour and wheat flour?: The combination gives a smooth, mild thickening – potato flour binds clear, wheat flour adds a little more body.

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