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Porridge, Milk, French

A simple French milk porridge made by soaking oatmeal, boiling water, and adding milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Porridge, Milk, French

Ingredients

Directions

Soak the oatmeal

  1. Soak the oatmeal in ½ pint of water for several hours or overnight.

  2. Strain the oatmeal to remove the water, leaving the oatmeal settled at the bottom.

  3. Add the same amount of fresh water.

  4. Let it rest until the next day.

Make the porridge

  1. Pass the mixture through a fine sieve into a saucepan.

  2. Bring to a boil.

  3. Pour in the milk.

  4. Serve.

Recipe from a historical cookbook (Internet Archive).

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

Oatmeal
Provides the starch and body that thicken the liquid into a porridge.
Milk
Adds creaminess, richness and a mild sweetness to the porridge.

“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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