Aunt Caroline's Porridge
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 23. The excerpt below is the record exactly as published.
AUNT CAROLINE'S PORRIDGE Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled din- ner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonsful of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like
Cook this with the app: pantry check, scaling, and the assistant.