Porridge with Quaker Oats

Ingredients

• four-and-a-half tablespoons of water or milk
• two tablespoons oats
• a pinch of salt

Method

1. 1

   In a Welbank boilerette or small saucepan in boiling water, combine water or milk, oats, and salt.

2. 2

   Cook for twenty minutes, stirring often.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 78. The excerpt below is the record exactly as published.

Porridge, with Quaker Oats.— This must be made in the Welbank boilerette or in a small saucepan standing in another filled with boiling water. Count four-and-a- half tablespoons of water or milk (if Ideal, mix one dessertspoon to four tablespoons water), to two table- spoons oats add a pinch of salt and cook for twenty minutes, stirring often. Porridge, with Maize (Massara). — The massara can be either crushed into small pieces or ground till it looks just like semolina. Make exactly like Quaker Oats porridge, counting one breakfastcup water to two-and-a- half tablespoons massara. Add a pinch of salt and two lumps or one teaspoonful sugar and cook till all the water has been absorbed. The time and proportion of water vary according to the freshness of the maize. This porridge is very good eaten with native honey. Breakfast Cakes with Quaker Oats.— To make four small cakes, put two tablespoons oats

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