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Oatmeal Porridge
From Cassell's dictionary of cookery, 1892
Serves 2
Cost: 1 penny per plateful.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1006. The excerpt below is the record exactly as published.
Oatmeal Porridge.— Put some water in a saucepan on the fire. Let it boil quickly, then throw in a pinch of salt. Sprinkle some oatmeal
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