Milk Porridge
Ingredients
Directions
Prepare
Put 1 pint milk and 1 pint water over a brisk fire.
Mix 2 tablespoons wheat flour, corn tuilal, or oatmeal with cold water to form a thin paste.
Cook
When the milk boils, stir in the paste very carefully.
Boil for at least half an hour.
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. See the original page.
Explore the science
What each ingredient does
- Milk
- Forms the liquid base and gives the porridge its creamy body and mild sweetness.
- Wheat flour (in the method)
- Thickens the liquid as its starch swells and gelatinises during boiling.
The step that matters
Stirring the paste into boiling milk. Flour lumps form if the paste is added carelessly or the liquid is not stirred, because starch clumps before it disperses. Adding the paste slowly while stirring keeps the porridge 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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