What is the difference between rice-flour gruel, milk pap and buttermilk soup?

All three are made the same way, but with different thickening and liquid: rice-flour gruel has 3 l milk and 100 g rice flour, milk pap 3 l milk and 75 g wheat flour, and buttermilk soup 3 l buttermilk and 75 g rice flour.

How do I avoid lumps in the gruel?

Stir the flour out in ¼ liter of cold milk taken from the stated amount of milk, and whisk the mixture into the pot only when the rest of the milk boils.

When should the salt and sugar go in?

Salt and sugar are added to taste only when the gruel is done cooking. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 69, and makes 6 servings in about 25 minutes.

Milk Gruel with Flour Thickening

Name: Milk Gruel with Flour Thickening
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 3 l milk (for buttermilk soup, use buttermilk); 100 g rice flour (variation: 75 g wheat flour for milk pap, 75 g rice flour for buttermilk soup); salt (to taste); sugar (to taste)

Simple milk gruel from Erken's Stor kokebok: flour is stirred out in a little cold milk, whisked into boiling milk and seasoned with salt and sugar. Variations: rice-flour gruel (3 l milk, 100 g rice flour), milk pap (3 l milk, 75 g wheat flour) and buttermilk soup (3 l buttermilk, 75 g rice flour).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 69 (falt i det fri)

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About the dish

One of Erken's simplest everyday dishes: milk gruel thickened with flour. The same basic method gives three variations — rice-flour gruel, milk pap and buttermilk soup.

How to make it

1
Stir out the flour
Take 2.5 dl (¼ liter) of the stated amount of milk, and stir the flour well into the cold milk.
2
Boil the milk
Bring the rest of the milk to a boil in a pot.
3
Whisk in the thickening
Whisk the flour thickening into the boiling milk, and let the gruel simmer a few minutes while stirring.
4
Season to taste
Add salt and sugar to taste when the gruel is done cooking, and serve.

Changes from the original

Measurements have been converted to modern units (liter, gram, deciliter). The method has been divided into numbered steps and the language modernized in the steps, while the transcription keeps Erken's spelling. The main recipe is set up as rice-flour gruel, with variations given in notes.

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. 69) → 1949 (korrekturlest, s. 82)~75% av teksten endretfjernetlagt til

~~Rismelsvelling: 3 l. melk. 100 gr. rismel. Melkepap: 3 l. melk. 75 gr. hvetemel. Kjernemelkssuppe: 3 l. kjernemelk. 75 gr. rismel.~~ Melet røres ut i ¼ ¾ l. kold melk, ~~tat~~ tatt fra det ~~opgivne maal,~~ opgitte mål, og vispes i ~~gryten, naar~~ gryten når den øvrige melk koker. Salt og sukker ~~tilsættes~~ tilsettes efter ~~smak, naar~~ smak når vellingen er ~~færdigkokt.~~ ferdigkokt. Rismelsvelling: 3 l. melk, 100 gr. rismel. Melkepapp: 3 l. melk, 75 gr. hvetemel eller grynmel. Kjernemelkssuppe: 3 l. kjernemelk, 75 gr. rismel eller grynmel.

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Frequently asked questions

What is the difference between rice-flour gruel, milk pap and buttermilk soup?: All three are made the same way, but with different thickening and liquid: rice-flour gruel has 3 l milk and 100 g rice flour, milk pap 3 l milk and 75 g wheat flour, and buttermilk soup 3 l buttermilk and 75 g rice flour.
How do I avoid lumps in the gruel?: Stir the flour out in ¼ liter of cold milk taken from the stated amount of milk, and whisk the mixture into the pot only when the rest of the milk boils.
When should the salt and sugar go in?: Salt and sugar are added to taste only when the gruel is done cooking. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 69, and makes 6 servings in about 25 minutes.

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