How long should the water porridge cook?

It should simmer for 5 minutes after the flour is whisked in. With bringing the water to a boil, the whole dish takes about 10 minutes.

What ingredients do I need?

For one portion: 3 dl water, ¼ teaspoon salt, and 30 grams rye flour. The porridge is served hot with milk alongside.

How do I avoid lumps?

Bring the water to a boil and salt it first, then sprinkle in the flour while whisking hard, as the recipe directs.

What is water porridge used for?

The recipe appears under "Care of the sick and invalid food" in Henriette Schønberg Erken's Stor kokebok from 1914 (p. 663) — a light porridge for the ill.

Water Porridge

Name: Water Porridge
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 3 dl water; 0.25 tsp salt; 30 g rye flour; milk (for serving)

Erken's water porridge (vanngrøt) for the sick: 3 dl water is brought to a boil with ¼ tsp salt, 30 g rye flour is whisked in, it simmers 5 minutes and is served hot with milk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 663 (falt i det fri)

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About the dish

A simple, easily digestible porridge from the chapter on nursing and food for the sick, made with water instead of milk and served with milk on the side.

How to make it

1
Bring the water to a boil
Bring the water to a boil and salt it.
2
Sprinkle in the flour
Sprinkle the rye flour into the water while whisking hard so the porridge stays smooth.
3
Simmer
Let the porridge simmer for 5 minutes, stirring.
4
Serve
Serve the porridge hot with cold milk.

Changes from the original

"del." is interpreted as decilitre and given in dl/grams. The language of the method has been modernized in the steps, but the transcription is preserved.

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

1949 (proofread, p. 795) → Modernised~84% of the text changedremovedadded

~~Ingredienser:~~ 3 ~~del. vann 3/4 teskje salt~~ dl vann. 0,25 ts salt. 30 ~~gr.~~ g rugmel. ~~Vannet kokes op, saltes,~~ melk (til servering). Kok opp vannet og ~~melet strøes~~ salt det.. Strø rugmelet i vannet under ~~sterk vispen. Småkoker~~ kraftig visping så grøten blir jevn.. La grøten småkoke i 5 ~~minutter. Serveres~~ minutter under omrøring.. Server grøten varm med kald melk.

Note on Modernised

«del.» er tolket som desiliter og oppgitt i dl/gram. Språket i fremgangsmåten er modernisert i trinnene, men transkripsjonen er beholdt.

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Frequently asked questions

How long should the water porridge cook?: It should simmer for 5 minutes after the flour is whisked in. With bringing the water to a boil, the whole dish takes about 10 minutes.
What ingredients do I need?: For one portion: 3 dl water, ¼ teaspoon salt, and 30 grams rye flour. The porridge is served hot with milk alongside.
How do I avoid lumps?: Bring the water to a boil and salt it first, then sprinkle in the flour while whisking hard, as the recipe directs.
What is water porridge used for?: The recipe appears under "Care of the sick and invalid food" in Henriette Schønberg Erken's Stor kokebok from 1914 (p. 663) — a light porridge for the ill.

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