What is oatmeal gruel?

It is a thin gruel cooked from oat flour, intended as light invalid food. In "Stor kokebok" (1914, p. 661) it appears under Sickroom Care and Invalid Cookery, and the recipe refers to the method for arrowroot gruel.

How do I make it when the original text only says "prepare like arrowroot gruel"?

Follow the arrowroot gruel recipe, but swap the arrowroot for oat flour: the flour is stirred out in a little cold liquid and cooked in milk or water while stirring until it forms a smooth, thin gruel.

How long does it take, and how much do I get?

The stated time is around 10 minutes, and the quantity is calculated for one serving – enough for a single patient.

Oatmeal Gruel

Name: Oatmeal Gruel
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 15 g oat flour (finely ground); 2 dl milk (cold); 1 knife-tip salt

Simple oatmeal gruel from Erken's invalid-cookery chapter: oat flour is whisked cold with milk and brought to a boil while whisking, like arrowroot gruel.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 661 (falt i det fri)

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About the dish

In the chapter on sickroom care and invalid cookery, Erken offers a range of light gruels for the sick. Oatmeal gruel refers to the method for arrowroot gruel, in which flour and milk are whisked together cold and brought to a boil while whisking constantly.

How to make it

1
Whisk together cold
Whisk the oat flour thoroughly together with the cold milk in a saucepan so there are no lumps.
2
Bring to a boil
Set the pan over the heat and whisk constantly until the gruel comes to a boil. Season with a little salt and serve at once.

Changes from the original

Quantities are estimated from the described method for arrowroot gruel (flour and milk whisked together cold and brought to a boil), since the original merely refers onward. Modern measures in dl and grams.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 661) → 1949 (korrekturlest, s. 794)Ingen tekstforskjellfjernetlagt til

Tillages som arrowrotvelling.

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Frequently asked questions

What is oatmeal gruel?: It is a thin gruel cooked from oat flour, intended as light invalid food. In "Stor kokebok" (1914, p. 661) it appears under Sickroom Care and Invalid Cookery, and the recipe refers to the method for arrowroot gruel.
How do I make it when the original text only says "prepare like arrowroot gruel"?: Follow the arrowroot gruel recipe, but swap the arrowroot for oat flour: the flour is stirred out in a little cold liquid and cooked in milk or water while stirring until it forms a smooth, thin gruel.
How long does it take, and how much do I get?: The stated time is around 10 minutes, and the quantity is calculated for one serving – enough for a single patient.

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