How long should the sago gruel cook?

The sago is sprinkled into the boiling milk and cooks for 15–20 minutes, until it is cooked through and glossy.

How much grain and milk do I need for one serving?

25 grams of sago for ½ liter of milk, plus salt to taste.

Does the sago need to be prepared?

Yes, the grains are rinsed before they are sprinkled into the boiling milk – that keeps the gruel from turning cloudy.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), p. 660, in the chapter on care of the sick and food for the sick – gruel was common light fare for the ill.

Sago Gruel

Sago gruel: 25 g sago is rinsed and sprinkled into ½ l boiling milk, cooked 15–20 minutes, and salted to taste. A basic gruel and sick-food recipe from Erken 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 660 (falt i det fri)

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About the dish

A thin milk gruel for the sick and for children, from the chapter on nursing and food for the sick in Stor kokebok (1914). It serves as a model for semolina, oat-flour, and rice-flour gruel on the same pages.

How to make it

1
Rinse the sago
Rinse the sago in cold water.
2
Cook the gruel
Bring the milk to a boil and sprinkle in the sago while stirring.
3
Finish cooking
Let the gruel cook for 15–20 minutes, stirring steadily, until the grains are clear. Season with salt.

Changes from the original

Measures in modern units; the amount of milk interpreted as ½ liter. The amount of salt is not given in the original and is added to taste.

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. 660) → 1949 (korrekturlest, s. 794)Ingen tekstforskjellfjernetlagt til

25 gr. sagogryn ½ l. melk salt. Grynene skylles og drysses i den kokende melk. Koker 15—20 minutter.

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Frequently asked questions

How long should the sago gruel cook?: The sago is sprinkled into the boiling milk and cooks for 15–20 minutes, until it is cooked through and glossy.
How much grain and milk do I need for one serving?: 25 grams of sago for ½ liter of milk, plus salt to taste.
Does the sago need to be prepared?: Yes, the grains are rinsed before they are sprinkled into the boiling milk – that keeps the gruel from turning cloudy.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), p. 660, in the chapter on care of the sick and food for the sick – gruel was common light fare for the ill.

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