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Ordinary Vjell-boiled Porridge

A porridge boiled for 10 hours, mixed with saliva, kept at body temperature, and chewed slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Ordinary Vjell-boiled Porridge

Ingredients

Directions

  1. Boil 10 grams of porridge in water for 10 hours.

  2. Mix the boiled porridge with 2 c.c. of saliva.

  3. Keep the mixture at 98.6°F (38°C) and examine at intervals.

  4. Masticate slowly to aid digestion.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Porridge
Provides the starch that the enzymes in saliva break down into sugars.
Saliva
Supplies amylase, an enzyme that begins breaking starch down into simpler sugars.

The step that matters

Keep the mixture at 98.6°F (38°C) and examine at intervals. Enzyme activity depends on temperature. Amylase works most effectively near body temperature, so holding the mixture steady and checking it regularly helps the reaction proceed as intended.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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