Kleppmelk – A Norwegian Dish Dating To The Viking Age

Kleppmelk is a traditional Norwegian dish specific mostly to the regions of Trøndelag (central Norway) and Nord-Norge (northern Norway). It is a soup that consists of solid small doughs softened in milk. It is safe to assume that this culinary treat dates to the Viking period as the modern Norwegian word ‘klepp’ was derived from the Old Norse counterpart ‘kleppr’ which refers to something of rocky material nature.

A bowl of kleppmelk. Image source: www.blogspot.no

However, the term ‘Kleppr’ was also a proper name in Old Norse (a male given name, specifically), but it also appears on the Klepp I Runestone. There it refers to a ‘rocky hill’. Nowadays the municipality of Klepp in Rogaland, western Norway, bears its name. But the word ‘klepp’ can potentially indicate a fishing tool as well, depending on the definition. This fishing tool is basically a gaff.

This dessert is also known as ‘bollemelk’ or ‘kleppsuppe’. Below there are enlisted the main ingredients of the dish (for 4 plates):

2 eggs, 2.5 l of milk, 4-6 dl of flour/wheat/barley, 4 tsp of sugar, 1 tsp of salt

The method of preparation is to mix the eggs with sugar, flour, and a bit of milk until there will be a solid dough. For the soup, the rest of the salt and milk must be mixed together then brought to the boiling pot (closely observed as it can bubble over during the heating process). The dough must be split into small bowls and left inside the hot milk for about ten minutes. After that, serve it with a bit of sprinkled cinnamon, additional sugar, and a glass of cold milk.

Documentation sources and external links:


2 Responses to Kleppmelk – A Norwegian Dish Dating To The Viking Age

  1. susan mcguire says:

    My Norwegian Grandmother never made this but sounds good..she did make Julekaka and lefsa..i still make these two dishes. Yummy.

  2. Sarah Hougen says:

    No one in my family ever made this – I have checked with a couple of dad’s cousins and they’ve never heard of it. Nor is it listed in my cookbook from 1932.
    If this actually IS a Norwegian recipe, it must be from a remote valley, probably on the west coast.

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