Porridge
From The household (of the Detroit free press), 1886
Serves 2
Best served with cold milk.
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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 346. The excerpt below is the record exactly as published.
a small teacup of meal (two or three ounces) for each pint of water in the saucepan. Draw the saucepan of boiling water off the fire and then sift the meal through the fingers. The meal PORRIDGE
Cook this with the app: pantry check, scaling, and the assistant.