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Hard-bread Mush or Porridge

A simple porridge made by mixing powdered hard bread with boiling water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hard-bread Mush or Porridge

Ingredients

Directions

  1. In a pot, combine the powdered hard bread and salt.

  2. Pour in the boiling water and stir well.

  3. Boil for 20 minutes, stirring frequently to prevent scorching.

  4. Serve with condensed milk or stewed dried fruit.

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

Powdered hard-bread
Forms the thick body of the porridge as its starch swells and gelatinises in hot water.

The step that matters

Boil for 20 minutes, stirring frequently. Starch settles and sticks to the bottom of the pot, so frequent stirring prevents scorching and keeps the texture smooth as the porridge thickens.

“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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