What is butter porridge?

A simple flour porridge of butter, wheat flour, boiling water, and salt – in Stor kokebok (Great Cookbook) (1914, p. 71) it is listed under soups/milk porridges. The recipe makes 8 servings and takes around 20 minutes.

It is made like velvet porridge: the butter is melted/browned, the flour is stirred in, and the boiling water is gradually added while stirring constantly until the porridge is smooth. Salt per the recipe – 2 teaspoons.

What quantities are needed?

250 g butter, ½ kg wheat flour, 3 liters boiling water, and 2 teaspoons salt.

Why should the water be boiling?

Boiling water added little by little keeps the flour mixture from clumping, and the porridge becomes smooth and even.

Butter Porridge

Name: Butter Porridge
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 250 g butter; 500 g wheat flour; 3 l water (boiling); 2 teaspoons salt (to taste)

Butter porridge from Erken 1914: 250 g butter is melted, ½ kg flour is sifted in and thinned with 3 l boiling water, boiled briefly and salted – made like velvet porridge, but with water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 71 (falt i det fri)

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About the dish

Butter porridge boiled with water instead of milk – a cheaper version of velvet porridge, often made when milk was scarce.

How to make it

1
Melt the butter
Melt the butter in a roomy pot.
2
Sift in the flour
Sift the flour into the butter while stirring.
3
Thin and boil
Thin with the boiling water little by little and let the porridge boil for 5 minutes while stirring.
4
Salt
Season with salt and serve.

Changes from the original

The OCR rendered the flour quantity unclearly; interpreted as ½ kg wheat flour. The method is written out in full following the reference to velvet porridge.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 71) → 1949 (korrekturlest, s. 85)~40% av teksten endretfjernetlagt til

250 gr. smør ½ kg. hvetemel eller grynmel 3 l. 1. kokende ~~vand~~ vann 2 ~~teskeer~~ teskjeer salt. Tillagningen som ovenfor ~~forklaret~~ forklart ved fløielsgrøt.

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Frequently asked questions

What is butter porridge?: A simple flour porridge of butter, wheat flour, boiling water, and salt – in Stor kokebok (Great Cookbook) (1914, p. 71) it is listed under soups/milk porridges. The recipe makes 8 servings and takes around 20 minutes.
How is it made?: It is made like velvet porridge: the butter is melted/browned, the flour is stirred in, and the boiling water is gradually added while stirring constantly until the porridge is smooth. Salt per the recipe – 2 teaspoons.
What quantities are needed?: 250 g butter, ½ kg wheat flour, 3 liters boiling water, and 2 teaspoons salt.
Why should the water be boiling?: Boiling water added little by little keeps the flour mixture from clumping, and the porridge becomes smooth and even.

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