Breakfast Foods
Ingredients
Directions
Prepare
Boil water in a double saucepan or a small saucepan placed in a larger one.
Mix 1 cup of cereal with a little cold water.
Add the cereal mixture to 3 cups of boiling salted water.
Cook and serve
Cook until the desired consistency is reached, noting that cracked wheat requires longer boiling.
Serve with cream if using 'Force' cereal.
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
- Cereal
- Swells with water as it cooks, thickening the porridge into a soft, creamy texture.
The step that matters
Mixing the cereal with cold water before adding it to the boiling water. Starch granules clump into lumps if they hit hot water dry or unevenly. Loosening them in a little cold water first lets them disperse evenly so the porridge cooks smooth.
“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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