Thick Milk for Breakfast
Ingredients
Directions
Make the porridge
Mix a piled-up tablespoonful of flour into each pint of milk.
Boil the mixture on the fire for ten minutes, stirring it while it boils.
Season and serve
Season with a little salt.
Eat it with bread or a boiled potato.
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
- Flour (in the method)
- Its starch swells and thickens the milk as it heats, turning it into a thick porridge.
- Milk (in the method)
- Forms the liquid base, and its proteins and sugars give the gruel body and a mild sweetness.
The step that matters
Stirring while the mixture boils. Flour clumps if left still, and starch only thickens fully once the mixture is boiling. Stirring spreads the flour evenly and keeps it from scorching on the bottom of the pan.
“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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