Milk Porridge

Ingredients

• a level tablespoonful of flour
• a cupful of milk
• a cupful of water
• a level teaspoonful of salt
• a little grated nutmeg

Method

1. 1

   Mix smoothly a level tablespoonful of flour with a cupful each of milk and water, a level teaspoonful of salt, and a little grated nutmeg; stir these ingredients over the fire in a thick saucepan until they boil, and then serve the porridge.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 311. The excerpt below is the record exactly as published.

a level tablespoonful of flour with a cupful each of milk and water, a level teaspoonful of salt, and a little grated nutmeg ; stir these ingredients over the fire in a thick saucepan until they boil, and then serve the porridge. RICE-GRUEL. Mix smoothly a level tablespoonful of rice-flour with a pint of water, and a level teaspoonful of salt ; put the gruel over the fire, and stir it occasionally until it has boiled for half an hour ; then serve the gruel. An inch of stick cinnamon may be boiled with it if the physician permits, or a glass of brandy added before it is served, if a stimulant is required. WA TER- GR UEL. Water-gruel is made like milk-porridge by using the en- tire liquid quantity of water, omitting the milk. The gruel may be slightly sweetened if it is desired ; or a little grated nutmeg

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