French Milk Porridge
From The national course in home economics, 1917
Serves 2
Good for weak persons.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 364. The excerpt below is the record exactly as published.
FRENCH MILK PORRIDGE. Stir oatmeal and water together, let the mixture stand to clear and pour off the water, Theii put more water to the meal, stir it well and let it stand till the next day. Strain through a fine sieve and boil the water, adding milk while so doing
Cook this with the app: pantry check, scaling, and the assistant.