A recipefor a traditional Norwegian Saturday porridge
found on norsktradisjonsmat.no
Delicious porridge with long traditions. This recipe is taken from “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.
Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.