Why should the buttermilk be stirred into the flour while it is cold?

To avoid lumps. Cold buttermilk blends more easily and evenly into the wheat flour or fine-ground meal before the pot is put over the heat.

How much milk is needed, and how is it added?

About 2 liters of freshly strained milk, which is boiled and thinned in little by little after the porridge has begun to boil. Stir without stopping the whole time.

How many servings does the recipe make, and how long does it take?

The recipe is intended for 8 servings and takes around 30 minutes in total. It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, p. 71.

Can I use fine-ground meal instead of wheat flour?

Yes, the original recipe gives 375 grams of wheat flour or fine-ground meal — both can be used.

Buttermilk Porridge

Name: Buttermilk Porridge
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 l buttermilk (can be replaced with cultured milk); 375 g wheat flour or fine-ground meal; 2 l milk (freshly strained, boiling); 1 tbsp salt (to taste)

Buttermilk porridge from Erken's Stor kokebok 1914: 1 l buttermilk is stirred cold into 375 g flour, brought to a boil with constant stirring and thinned with about 2 l boiling milk, salted at the end.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 71 (falt i det fri)

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About the dish

From the porridge section in "Stor kokebok" (1914). Buttermilk was the byproduct of churning butter and was used for both porridge and soup in Norwegian homes.

How to make it

1
Stir out the flour
Stir the cold buttermilk little by little into the flour to a lump-free, thin batter.
2
Bring to a boil while stirring
Put the pot over the heat and stir without stopping until the mixture boils.
3
Thin with boiling milk
Thin with the boiling milk little by little while stirring, until the porridge has the desired thickness.
4
Salt
Season with salt at the end and serve the porridge hot.

Changes from the original

Buttermilk is given as modern cultured milk/soured milk. Measurements are kept (liter, grams), "spiseske" is translated as tablespoon. Otherwise no changes to the method.

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. 71) → 1949 (korrekturlest, s. 85)~28% av teksten endretfjernetlagt til

1 l. 1. kjernemelk 375 gr. hvetemel eller grynmel ca. 2 ~~l. nysilet~~ 1. nysilt, kokende melk 1 ~~spiseske~~ spiseskje salt. Kjernemelken røres litt efter litt i melet, mens den ~~endnu~~ ennu er kold. Gryten ~~sættes~~ settes over varmen, og man rører uten ~~ophør,~~ ophør til det koker, ~~spædes~~ spees med den kokende melk litt efter litt. Saltes.

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Frequently asked questions

Why should the buttermilk be stirred into the flour while it is cold?: To avoid lumps. Cold buttermilk blends more easily and evenly into the wheat flour or fine-ground meal before the pot is put over the heat.
How much milk is needed, and how is it added?: About 2 liters of freshly strained milk, which is boiled and thinned in little by little after the porridge has begun to boil. Stir without stopping the whole time.
How many servings does the recipe make, and how long does it take?: The recipe is intended for 8 servings and takes around 30 minutes in total. It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, p. 71.
Can I use fine-ground meal instead of wheat flour?: Yes, the original recipe gives 375 grams of wheat flour or fine-ground meal — both can be used.

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