A traditional Norwegian porridge recipe found on spar.no
Porridge has long traditions as both everyday meals and party food in Norway. This recipe is originally from Sogn og Fjordane, a county in the western part of the country. At Christmas some of milk in the rice porridge is usually substituted with cream to make an extra delicious porridge. Traditionally Norwegian drink berry syrups diluted with ice cold water with porridges like this as seen in the picture above.
In the old days (and some places still) rice porridge was set out on Christmas eve for the “Nisse”, a Norwegian relative of the Brownie, the Pixie and the Leprechaun. The “nisse” was believed to take care of the animals and and look after the houses on the farm and he could get right cross if he didn’t get his Christmas porridge and play the people living there the naughtiest pranks.
Recipe posted at:
From the time Norwegians started with written records there is no dish which has been mentioned more often than porridge. Many believe it is the oldest dish we have. Porridge has long traditions in Norway and the named comes from the old-Nordic word “grautr” meaning coarsely ground or coarse.
In the beginning the porridge was based on very rough flour. Grains were crushed in a stone mortar which gave the porridge a significantly coarser texture than the porridge we know today.
Porridge with amanita
The Vikings believed that it was only the peaceful people who ate porridge. It was said that one who had eaten his fill of porridge, would fall asleep before long. Rumour nevertheless has it, that it porridge was boiled with large amounts of amanita added, this to make the Vikings go berserk.
Inept without porridge hands
The consistency of porridge improved when the hand mill came into use around 300 AD. In the early Middle Ages porridge known to be sacred. A woman who couldn’t make a decent porridge, might as well just pack it in, she was totally without a chance of getting married.
Class Differences in porridge
Around the year 1340 rice porridge became known in Norway. The today so loved porridge was at the time reserved for the rich as it was back then a very exclusive dish. The supply of rice was not great at the time.
There was clearly a class difference in the type of porridge Norwegians ate back then. Ordinary people ate oat, barley or rye porridge, while the more affluent bragged about having eaten rice porridge when they felt the need to accentuate themselves as extra exclusive eaters.