Milk Porridge
From Consult me, 1902
Serves 2
Refer to Oatmeal Porridge for more details.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 328. The excerpt below is the record exactly as published.
MILK PORRIDGE.— Make a fine gruel of split grits, long boiled, or of Yorkshire oatmeal ; strain, if you like, add either cold milk, or warm it with milk
Cook this with the app: pantry check, scaling, and the assistant.