How long should the oatmeal porridge cook?

The oats are added when the milk boils, and the porridge then simmers 1/2-1 hour. It must be stirred often so it does not scorch on the bottom.

Can I use water instead of milk?

Yes, the recipe gives 2 liters of milk or water for 200 g rolled oats. If you use water, the porridge is leaner, but milk or cream is served with the porridge regardless.

How many servings does the recipe give, and what is served with it?

The amount is figured for about 5 servings. Milk or cream is served with the porridge.

Where does the recipe come from?

It is taken from Henriette Schonberg Erken's "Stor kokebok" of 1914, page 70, in the chapter on soups and milk porridges.

Oatmeal Porridge

Name: Oatmeal Porridge
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 200 g rolled oats (pressed/rolled); 2 l milk or water; salt (to taste); milk or cream (for serving)

Oatmeal porridge from Erken 1914: 200 g rolled oats are cooked in 2 liters of milk or water for 1/2-1 hour with frequent stirring, salted, and served with milk or cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 70 (falt i det fri)

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About the dish

Oatmeal porridge is one of the staple milk porridges in Erken's soup chapter. With pressed (rolled) oats, the porridge is cooked for half an hour to a full hour - far longer than today's quick oats.

How to make it

1
Bring to a boil
Bring the milk (or water) to a boil in a clean pot.
2
Add the oats
Add the oats when the liquid boils.
3
Simmer
Let the porridge simmer 1/2-1 hour. Stir often so it does not scorch.
4
Salt and serve
Salt the porridge and serve it with milk or cream.

Changes from the original

The measurements are kept (grams and liters). "Pressed oats" corresponds to rolled oats. Salt is given without an amount, as the original does.

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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

1949 (proofread, p. 85) → Modernised~88% of the text changedremovedadded

200 ~~gr.~~ g havregryn ~~2½ 1.~~ (pressede/valsede). 2 l melk eller ~~vann salt. Når~~ vann. salt (etter smak). melk eller fløte (til servering). Kok opp melken ~~koker, hes grynene i,~~ (eller vannet) i en ren gryte.. Ha havregrynene i når væsken koker.. La grøten ~~småkoker~~ småkoke ½–1 ~~time; må~~ time. Rør ofte ~~røres i. Melk~~ i så den ikke svir seg.. Salt grøten og server den med melk eller ~~fløte serveres til grøten.~~ fløte.

Note on Modernised

Målene er beholdt (gram og liter). «Pressede havregryn» tilsvarer valsede havregryn. Salt er angitt uten mengde slik originalen gjør.

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Frequently asked questions

How long should the oatmeal porridge cook?: The oats are added when the milk boils, and the porridge then simmers 1/2-1 hour. It must be stirred often so it does not scorch on the bottom.
Can I use water instead of milk?: Yes, the recipe gives 2 liters of milk or water for 200 g rolled oats. If you use water, the porridge is leaner, but milk or cream is served with the porridge regardless.
How many servings does the recipe give, and what is served with it?: The amount is figured for about 5 servings. Milk or cream is served with the porridge.
Where does the recipe come from?: It is taken from Henriette Schonberg Erken's "Stor kokebok" of 1914, page 70, in the chapter on soups and milk porridges.

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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