Bagt Risengrød Og Riskager
"Naar man har Mælkerisengrød tilovers fra forrige Dag, kan man benytte den paa følgende Maade: har man f. Ex. saamegen Grød som til fire Personer, da udrøres den ved Hjælp af en Træske, med 2 hele Æg og et Stykke smeltet Smør. Den kommes derefter i et dybt Fad, der først er smurt med Smør og bestrøes med stødt Brød, smeltet Smør samt Sukker og Kanel. Den bages lysebrun, og spises varm med Saft til. Den maa serveres paa samme Fad med en Serviet om. Istedetfor at bage Grøden hel, kan den, efter at være tillavet, steges paa Stegepanden i smaa flade Kager. De spises varme med Sukker, Syltetøi, kogte Æbler eller Stikkelsbær."
English Translation
"When you have leftover milk rice porridge from the previous day, you can use it in the following way: if, for example, you have as much porridge as needed for four people, stir it with a wooden spoon along with 2 whole eggs and a piece of melted butter. Then put it into a deep dish that has first been greased with butter and sprinkled with crushed bread, melted butter as well as sugar and cinnamon. Bake it until light brown, and serve hot with juice. It must be served in the same dish, wrapped in a napkin. Instead of baking the porridge whole, after preparation, you can fry it on a frying pan in small flat cakes. They are eaten warm with sugar, jam, cooked apples, or gooseberries."
Note on the Original Text
The recipe is written in straightforward, instructional Danish, assuming a knowledgeable reader comfortable with estimating quantities (e.g., 'enough porridge for four people'). Measurements are by feel rather than precision, reflecting a reliance on experience rather than standard units. Spelling and phrasing are distinctly 19th-century: words like 'Saft' (juice or fruit syrup) and 'f. Ex.' (short for 'for eksempel,' i.e. 'for example') appear. Instructions are brief and direct, with implicit assumptions about kitchen know-how, such as greasing a pan or knowing when a dish is 'lightly browned.'
Title
Skandinavisk-amerikansk kogebog (1884)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1884
Publisher
"Den Norskdanske boghandels" forlag
Background
A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.
Kindly made available by
Internet Archive
This recipe comes from an 1884 Danish-language cookbook published in Chicago, aimed at the Scandinavian immigrant community. At the time, kitchen efficiency and minimizing food waste were paramount—transforming leftover rice porridge into something new and appealing was both practical and delicious. Bagt risengrød (baked rice porridge) and riskager (rice cakes) reflect the thrifty, resourceful ethos of 19th-century households, where even simple, everyday dishes like rice porridge could be reinvented for family meals or even festive occasions. The addition of eggs and butter signals a desire for richer, more luxurious fare, especially when stretching ingredients for a crowd.
Back in the 1880s, cooks would have made this recipe using a large wooden spoon (træske) to mix the ingredients and a deep earthenware or tin baking dish for baking. The dish would be greased with butter, sometimes applied with a small brush or a piece of cloth. For the fried version, a cast iron or sheet metal frying pan would be used over a wood or coal stove. Leftover breadcrumbs would be made by grating stale bread, and the mixture would be stirred energetically by hand.
Prep Time
10 mins
Cook Time
30 mins
Servings
4
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
- 1 quart leftover risengrød (Danish rice porridge, made from 1 quart milk, 3.5 oz short-grain rice, 1/2 tsp salt)
- 2 whole eggs
- 3.5 ounces butter (plus extra for greasing and topping)
- 1.5 ounces fine breadcrumbs (or stale white bread, finely ground)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Fruit sauce, fruit juice, or stewed fruit (for serving)
Instructions
- If you have leftover Danish rice porridge (risengrød) from the previous day—enough for about four people (approximately 1 quart)—break it up in a bowl using a wooden spoon.
- Add 2 whole eggs and 3.5 ounces of melted butter.
- Mix thoroughly until combined.
- Pour the mixture into a deep baking dish, previously greased with butter and dusted with fine breadcrumbs.
- Sprinkle the top with a mix of melted butter, sugar (about 2 tablespoons), and ground cinnamon (about 1 teaspoon).
- Bake in a preheated oven at 350°F until the top is golden brown—about 25–35 minutes.
- Serve hot, directly in the baking dish, wrapped with a napkin.
- Accompany with fruit juice or fruit sauce.
- Alternatively, shape the mixture into small flat cakes (each about 1/2 inch thick), and fry them in butter on a skillet over medium heat until golden on both sides.
- Serve warm, dusted with sugar, and top with jam, stewed apples, or gooseberries.
Estimated Calories
250 per serving
Cooking Estimates
It takes about 10 minutes to prepare the ingredients and get everything ready. Baking in the oven takes 30 minutes, and each serving has about 250 calories. This recipe serves 4 people.
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.
Join the Discussion
Rate This Recipe
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes