Rhubarb porridge

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration III. Desserter, s. 101 (falt i det fri)

Be the first to rate

1
Cook the rhubarb
Split the rhubarb stalks and cut them into small pieces. Put them on the heat with the water and boil until the stalks are completely soft.
2
Sweeten and flavour
Stir in the sugar and vanilla powder. Simmer until the sugar has melted, then pour the porridge into a bowl.
3
Thicken if needed
If the porridge is thin, stir the potato starch into ½–1 dl cold water. Whisk the mixture into the porridge and bring to the boil.

Tidsmaskin – hva endret seg?

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

Velg to forskjellige utgaver for å se en sammenligning.

Be the first to share your own version.

More dishes in the same category from the archive

Ingen kommentarer ennå. Bli den første til å dele!