Porridge & gruel recipes

Risvandgrød

The water to the boil. The washed grains added under stirring. The porridge boil approximately 30 minutes, covered, on low heat and stirring occasionally. Peeled apples into cubes and raisins are added and cooked for about 15 minutes with Cured at no.

Sago gruel

Grynene pour into the boiling milk and boil for approximately ½ hour. The salt added at no. Served like with cinnamon sugar.

Semolina gruel

Grynene is mixed in a little of the milk. The rest brought to the boil by even heat while stirring. Smooth no added. The porridge is boiled for 3 minutes and cured at no.

Rismels gruel

The flour is mixed in a little of the milk, the rest to the boil stirring. Smooth no added. Boil for 10 minutes. Cured at no.

Risvælling

Grynene rinse in cold water. The milk is brought to the boil by even heat and stirring. They swept grits poured in, stirring continuously and porridge cooked now ca. 1 hour at very low heat under tight-fitting lid, while regular stirred therein. Cured at

Byggryns gruel

The milk is brought to the boil by even heat and stirring. Cauldrons poured also stirring herein and the porridge cooked now about 1 hour under tight-fitting lid, while regularly stirred therein. Cured at no.

Egg mush

Egg yolks whipped into foam and mix with 1/3 of the cold milk, the flour is mixed with this to a jævning. The rest of the milk to the boil, stirring regularly no poured herein and porridge to the boil. At no added salt and the stiftpiskede whites that must lie

Majsmels porridge

Corn flour is mixed into a jævning with half of the milk and brought to the boil while stirring. The porridge cooked on a low heat and stirring in 3-5 minutes. Potato flour, which is udrørt with the rest of the milk, pour into the Pan and be given a rehash