Oatmeal Porridge
From Cooking for profit, 1886
Serves 1
Each child receives about a pint of porridge, and the meal costs about one-half penny each.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 354. The excerpt below is the record exactly as published.
a good supply of oatmeal from a mill in Berwickshire, of the finest quality. The cooking opera- tions commenced at 6: 30 a. m., and the porridge is allowed to boil for fifty minutes, and is cooled and ready for serving out at 8: 15. Each child is supplied with about a pint of por- ridge— more or less, according to size and appetite — and a little more than half a gill of good skimmed milk
Cook this with the app: pantry check, scaling, and the assistant.