Porridge

Ingredients

• one pound of oatmeal
• a pinch of salt
• sugar
• milk

Method

1. 1

   Boil water and add salt.

2. 2

   Sprinkle oatmeal into boiling water, stirring vigorously until thickened.

3. 3

   Boil for a few more minutes, then pour out and let stand.

4. 4

   Serve with treacle or sugar and milk.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 89. The excerpt below is the record exactly as published.

Porridge can scarcely be too highly recommended as nourishing food. The Scotch, who are a hardy race, almost live upon it. Yet it is scarceiy worth while to give directions for making it, for those who appreciate its value will not need the recipe, and those who do not will scarcely be induced to try it. Perhaps I may be allowed to remind my friends that one pound of oatmeal, ground pease, haricot beans, and semolina will give a man as much strength as three pounds of lean meat. The follow- ing is the ordinary method of making porridge : — Boil a little water and add a pinch of salt. Sprinkle a little oatmeal into boiling water, and beat vigorously with a wooden spoon or knife till the required thickness is obtained. Boil for a few minutes longer, still stirring the preparation briskly, pour the porridge out, let it stand a few minutes, and eat with treacle or sugar and milk

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