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Plum Porridge
From A year's cookery, 1880
Serves 4
This can be prepared overnight and served with fresh summer fruit.
Presented as published in 1880. 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
Nutrition per serving
161Calories
2 gProtein
41 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein1.6 g
Carbohydrates41 g
Fiber3.8 g
Sugars36 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium359 mg
Calcium28 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A38 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate11 mcg
Choline4.4 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 249. The excerpt below is the record exactly as published.
a quart of any kind of red Plums for Porridge, and Fruit for the Rothe Griitze. Breakfast.— Bloaters on Toast (March 24th) ; Collared Sheep’s Tongues, bought day before yesterday ; Vienna Bread (August 26th) ; Bread and Milk (January 25th). Luncheon. — Pickled Salmon (May 30th) : Custard Tart (January 19th). Dinner. — Gravy Soup. — Follow the recipe given for guinea fowl soup (February 16th), using the chicken bones or meat bones instead of the bones and trimmings of game. Boast Shoulder of Mutton (December 16th) ; Mint Sauce (March 25th) ; Potatoes (April 12th); Vegetable Marrow (September 3rd) ; Custard Blancmange (August 4th) ; Cheese (June 8th). Tilings that must not be Forgotten. 1. Make a Bothe Griitze mould for to-morrow (December 10th). 2. Partially prepare the Plum Porridge for breakfast to-morrow. For this, put the plums into a stewpan, with half a pint of water, two ounces of sugar, and a small piece of cinnamon. Boil gently to a pulp, then rub the whole through a colander into a basin. So far the porridge can be prepared over night. In the morning mix about a pint of cold milk
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