How much semolina and milk do I need?

For one serving: 25 g semolina, ½ liter milk, and a little salt.

The recipe refers to sago gruel: sprinkle the grains into the boiling milk while stirring, let the gruel cook through, and season with salt. Figure on about 20 minutes in all.

What is the gruel used for?

It appears under "Care of the Sick and Invalid Food" in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 660), that is, light, nourishing food for the sick.

Does it turn out thick?

No, 25 g of grain to ½ liter of milk gives a thin gruel that can be drunk or eaten with a spoon. If you want it thicker, you must increase the amount of grain.

Semolina Gruel

Name: Semolina Gruel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 25 g semolina; 0.5 l milk; salt (to taste)

Semolina gruel: 25 g semolina is sprinkled into ½ l boiling milk and cooked into a gruel, salted to taste. Made like sago gruel (Erken 1914, invalid food).

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

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About the dish

A variant of the sago gruel in the invalid-food chapter of "Stor kokebok" (1914).

How to make it

1
Bring the milk to a boil
Bring the milk to a boil in a saucepan.
2
Sprinkle in the semolina
Sprinkle the semolina into the boiling milk while whisking constantly.
3
Finish cooking
Let the gruel cook 10–15 minutes while stirring. Season with salt.

Changes from the original

The method is written out following the sago gruel method. The milk quantity is interpreted as ½ liter; salt 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. semuljegryn ½ l. melk salt. Lages som sagovelling.

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Frequently asked questions

How much semolina and milk do I need?: For one serving: 25 g semolina, ½ liter milk, and a little salt.
How is it made?: The recipe refers to sago gruel: sprinkle the grains into the boiling milk while stirring, let the gruel cook through, and season with salt. Figure on about 20 minutes in all.
What is the gruel used for?: It appears under "Care of the Sick and Invalid Food" in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 660), that is, light, nourishing food for the sick.
Does it turn out thick?: No, 25 g of grain to ½ liter of milk gives a thin gruel that can be drunk or eaten with a spoon. If you want it thicker, you must increase the amount of grain.

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