Cerealine Porridge
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the porridge
In a pot, bring water or milk to a boil.
Stir in Cerealine and a pinch of salt.
Cook for about 10-15 minutes, stirring occasionally until thickened.
Serve
Serve warm, optionally with sweeteners or toppings.
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
- Cerealine
- Wheat cereal that swells and thickens the liquid into a smooth porridge.
- Water or milk
- Cooking liquid that hydrates the cereal and sets the porridge's texture and creaminess.
The step that matters
Stirring in the Cerealine. Adding cereal to liquid that is not fully at a boil, or dumping it in at once, can clump it. Stir steadily as it goes in, then keep stirring occasionally while it cooks so starch granules hydrate evenly and the porridge thickens smoothly without scorching on the bottom.
“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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