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.

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

Modernised → 1914 (proofread, p. 69)~90% of the text changedremovedadded

Rismelsvelling: 3 ~~l melk (for kjernemelkssuppe brukes kjernemelk).~~ l. melk. 100 ~~g rismel (variant:~~ gr. rismel. Melkepap: 3 l. melk. 75 ~~g hvetemel til melkepap,~~ gr. hvetemel. Kjernemelkssuppe: 3 l. kjernemelk. 75 ~~g rismel til kjernemelkssuppe). salt (etter smak). sukker (etter smak). Ta 2,5 dl (¼ liter) av den oppgitte melkemengden, og rør melet godt~~ gr. rismel. Melet røres ut i ~~den kalde melken.. Kok opp resten av melken i en gryte.. Visp meljevningen inn~~ ¼ l. kold melk, tat fra det opgivne maal, og vispes i gryten, naar den ~~kokende melken, og la vellingen småkoke noen minutter under omrøring.. Tilsett salt~~ øvrige melk koker. Salt og sukker ~~etter smak når~~ tilsættes efter smak, naar vellingen er ~~ferdigkokt, og server.~~ færdigkokt.

Note on Modernised

Mål er omregnet til moderne enheter (liter, gram, desiliter). Fremgangsmåten er delt i nummererte trinn og språket modernisert i trinnene, mens transkripsjonen er beholdt i Erkens rettskriving. Hovedoppskriften er satt opp som rismelsvelling, med varianter angitt i noter.

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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.

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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