Recipe Manuscript

Stänkvälling

Name: Stänkvälling
Prep time: PTPT10M
Cook time: PTPT10M
Yield: 4
Cuisine: American
Ingredients: 3 egg yolks; 2 egg whites; Pinch of salt; 80–100 g plain wheat flour; 1 liter whole milk; 2 additional egg yolks (optional; for enriching at the end)

"Drizzled Porridge"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Breakfast Dinner Lunch

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Stänkvälling

"— 3 äggulor, 2 ägghvitor och litet salt sammanvispas med så mycket mjöl, att smeten ringlar sig. Denna smet drypes nu i kokande mjölk, som omedelbart derefter ställes öfver mildare eld. En välling, som tyckes väl tunn, upphjelpes genom ett par äggulors ivispande i soppskålen, när vällingen skall hällas upp."

English Translation

"— 3 egg yolks, 2 egg whites, and a little salt are whisked together with enough flour so the batter drizzles. This batter is now dripped into boiling milk, which is then immediately placed over a gentler heat. A porridge that seems too thin can be improved by whisking in a couple of egg yolks in the soup bowl when the porridge is to be served."

Note on the Original Text

This recipe reflects the concise, experience-based style common in 19th-century Scandinavian cookbooks. Measurements are given by consistency rather than precision—'tills the batter drizzles,' putting trust in the cook's judgment. Older spellings like 'ägghvitor' (egg whites) are seen, and words like 'smet' (batter) and 'välling' (porridge/soup) are used as in their native context. The recipe also assumes familiarity with techniques like tempering yolks into hot liquids, a sign of its target readers' practical kitchen knowledge.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

Stänkvälling is a Swedish-American comfort food first published in 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika' in 1889, aimed at Swedes adapting to life in the United States. Välling—thin, soupy porridges—were popular daily fare in 19th-century Scandinavia, prized for their simplicity and nourishing qualities. This version turns humble eggs, flour, and milk into a nourishing meal, reflecting both the frugality and ingenuity of immigrant households, who often needed to stretch ingredients and creativitely adapt Old World traditions to New World kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A large mixing bowl and a sturdy whisk for beating the eggs and flour into a smooth batter. A medium or large saucepan or pot for heating milk over the stove. A spoon (or in historical kitchens, a special 'vällingsticka'—a tool used for stirring porridges), to drizzle the batter into the milk. In the late 19th century, this would be done over a wood- or coal-fired stove, with cooking managed by adeptly moving pots to cooler or hotter spots as needed.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 egg yolks
2 egg whites
Pinch of salt
2.8–3.5 oz plain wheat flour
4 1/4 cups whole milk
2 additional egg yolks (optional; for enriching at the end)

Instructions

Begin by whisking together 3 egg yolks, 2 egg whites, and a pinch of salt.
Gradually add enough plain wheat flour, whisking as you go, until you have a thick batter that falls in ribbons when lifted with a spoon (about 2.8–3.5 oz flour).
Bring 4 1/4 cups of whole milk to a simmer in a large saucepan.
Using a spoon or a piping bag, drizzle the batter into the gently boiling milk, forming small strands or droplets.
As soon as all the batter is added, reduce the heat to low and let the mixture cook very gently for another minute so the dumplings stay tender.
If the finished välling (porridge) seems thin, enrich it by quickly whisking in 2 egg yolks in the serving bowl just before pouring in the hot välling.
Serve immediately while hot.

Estimated Calories

220 per serving

Cooking Estimates

You can prepare all the ingredients in about 10 minutes. Cooking the batter in simmering milk takes around 10 minutes. Each serving contains about 220 calories. This recipe makes about 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.