How is the sour milk porridge made?

Stir 200 g wheat flour into 1 liter of sour milk to make a thickening. Whisk the thickening into 1 liter of boiling fresh (sweet) milk, let it cook for 5 minutes and season with salt.

How long should the porridge cook?

Only 5 minutes after the thickening is whisked in. The total time with preparation is about 20 minutes.

Why are both sweet and sour milk used?

The sweet milk is brought to a boil as the base, while the sour milk is used to stir out the flour in the thickening. This gives the porridge its characteristic tangy flavor.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 71. It is figured for 6 servings.

Sour Milk Porridge

Name: Sour Milk Porridge
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l milk (fresh, sweet); 1 l sour milk (or cultured milk); 200 g wheat flour; salt (to taste)

Sour milk porridge from Erken 1914: a thickening of 200 g flour and 1 l sour milk is whisked into 1 l boiling sweet milk, cooked 5 minutes and salted.

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

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About the dish

A simple everyday porridge that made use of sour milk — a natural part of the household before the age of the refrigerator.

How to make it

1
Make the thickening
Stir the flour into the sour milk to a lump-free thickening.
2
Cook the porridge
Bring the sweet milk to a boil and whisk in the thickening. Let the porridge cook for 5 minutes while stirring.
3
Salt
Season with salt and serve.

Changes from the original

"Sour milk" is given as sour milk/cultured milk. The amount of salt is not stated in the original and is set to taste.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 71) → Modernised~86% of the text changedremovedadded

1 ~~l. nysilet~~ l melk (nysilet, søt). 1 ~~l. sur melk~~ l surmelk (eller kulturmelk). 200 ~~gr. hvetemel salt. Lag en jevning av~~ g hvetemel. salt (etter smak). Rør melet og ut i den sure ~~melk, visp dette i~~ melken til en klumpfri jevning.. Kok opp den ~~kokende~~ søte ~~melk. Koker~~ melken og visp inn jevningen. La grøten koke 5 ~~minutter. Saltes.~~ minutter under omrøring.. Smak til med salt og server.

Note on Modernised

«Sur melk» er angitt som surmelk/kulturmelk. Mengde salt er ikke oppgitt i originalen og settes etter smak.

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Frequently asked questions

How is the sour milk porridge made?: Stir 200 g wheat flour into 1 liter of sour milk to make a thickening. Whisk the thickening into 1 liter of boiling fresh (sweet) milk, let it cook for 5 minutes and season with salt.
How long should the porridge cook?: Only 5 minutes after the thickening is whisked in. The total time with preparation is about 20 minutes.
Why are both sweet and sour milk used?: The sweet milk is brought to a boil as the base, while the sour milk is used to stir out the flour in the thickening. This gives the porridge its characteristic tangy flavor.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 71. It is figured for 6 servings.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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