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Rosehip porridge

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Opskrifter på grunnlag av komitéens opgaver – søndag middag, s. 36 (falt i det fri)

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How to make it

  1. 1

    Soak

    Leave the rosehips to soak in the cooking water for 1 day.

  2. 2

    Boil

    Boil the rosehips with the lid on for ½–¾ hour, or until they begin to fall apart. Pour everything into a sieve, then rub and press as much as possible of the rosehips through the sieve.

  3. 3

    Make the porridge

    Measure the stock and add the sugar. Bring the stock to the boil, stir in the potato starch slurry (potato starch mixed into the water) and bring the porridge quickly back to the boil.

  4. 4

    Serve

    Serve the porridge with the milk.

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