Breakfast
Meal-and-flour porridge
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix together two tablespoonfuls of Indian meal and the same quantity of flour, wet them with cold water, and stir into a cup of boiling water.
- Cook in a double boiler for half an hour, stirring often.
- Add salt, and beat in slowly a pint of scalding milk, cook, stirring constantly for fifteen minutes longer.
- Serve with cream.
Historical transcription
Source method
- 1
Mix together two tablespoonfuls of Indian meal and the same quantity of flour, wet them with cold water, and stir into a cup of boiling water. Cook in a double boiler for half an hour, stirring often. Add salt, and beat in slowly a pint of scalding milk, cook, stirring constantly for fifteen minutes longer. Serve with cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.