Milk Porridge
From The Cook County cook book, 1912
Serves 4
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
Presented as published in 1912. 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
- a pt. of milk
- a pt. of cold milk
- 4 tablespoons of flour
Method
Heat a pt. of milk to the boiling point.
Into a pt. of cold milk stir 4 tablespoons of flour, and when this is smooth add to the hot milk.
Cook in a double boiler for an hr.; add salt to taste and serve with cream.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 3. The excerpt below is the record exactly as published.
MILK PORRIDGE— Heat a pt. of milk to the bojling point. Into a pt. of cold milk stir 4 tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.