Fried Indian Meal Porridge
Ingredients
Directions
Prepare the meal
Dry 1 pint of yellow meal in the oven.
Sift the dried meal.
Make the porridge
In a pot, add 1 quart of boiling water and 1 teaspoon of salt.
Gradually dredge in the meal while stirring constantly.
Cook for 30 to 45 minutes.
Place the mixture on the back of the range until the moisture is well evaporated.
Set and fry
Pour into greased bread tins and let it cool and firm overnight.
The next morning, cut into half-inch slices.
Dust the slices with a little flour and fry until golden brown.
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
- Yellow meal
- Forms the body of the porridge and, once cooled, sets into slices that hold their shape.
- Boiling water
- Hydrates the meal so it gelatinises into a thick, cohesive mass.
The step that matters
Gradually dredge in the meal while stirring constantly. Adding meal to boiling water all at once forms lumps that stay dry inside. Constant stirring disperses the particles so the starch hydrates evenly and the porridge sets 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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