Granola Porridge

Ingredients

• Granola or fruit nuts, 1 cup
• Milk, 1 pint
• Salt

Method

1. 1

   Heat the milk, add the salt and granola, cook until set, and serve.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 66. The excerpt below is the record exactly as published.

Salt. Sage. Corn, 1 can. Croutons, 1 cup. Put the salt and the sage in the water, and bring to a boil; add the corn-meal as for mush. When well set, place in the outer boiler, and cook thoroughly. When well cooked, add the corn, two thirds of which has first been ground in a vegetable mill ; next add the croutons. Stir in well, and pour into an oiled pan to cool. When thoroughly cool, cut into slices, roll in bread crumbs, lay in a greased pan, and brown in oven. Serve with sirup. GRAHAM PORRIDGE WITH DATES Set as for plain graham porridge; after it has cooked one half hour, stir in the desired quantity of washed, seeded, chopped dates; let it cook half an hour longer, and serve. 260 VEGETAEIAN COOK BOOK GLUTEN-aHANOLA MUSH Boiling milk or water, 1 quart. Mixed gluten and granola, V^ pints. Cook fifteen minutes, and serve with cream. GLUTEN POEEIDGE Milk or water, 1 quart. Gluten meal, 2 cups. Salt. Heat the liquid, add salt, and sprinkle in carefully the gluten meal, stirring all the time. This does not need to cook after it is set. Seedless or seeded raisins or chopped dates may be added as desired. GEANOLA POEEIDGE Granola or fruit nuts, 1 cup. Milk, 1 pint

Cook this with the app: pantry check, scaling, and the assistant.