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Breakfast

Imperial Granum Porridge

A porridge made by soaking granum, cooking with water and salt, then adding milk and beating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Imperial Granum Porridge

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Soak the granum in enough cold water to cover it for 4 to 5 hours or overnight.

Cook

  1. In the morning, place the soaked granum in boiling water with the salt.

  2. Cook for 30 minutes, stirring often.

  3. Add the warm milk and stir vigorously for 10 minutes. Beat well.

  4. Pour out.

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

Imperial granum
Wheat cereal that thickens into the body of the porridge as its starches cook.
Milk
Adds richness and a softer, creamier texture to the cooked porridge.

The step that matters

Stirring after the milk is added. Vigorous stirring for 10 minutes keeps the starches dispersed and smooth, while the milk is incorporated evenly. Stopping early can leave the porridge lumpy or thin in places.

“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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