Breakfast
Milk porridge
Milk porridge, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a pint of milk to boiling.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a pint of milk to boiling.
- Into a pint of cold milk stir four tablespoonfuls of flour, and when this is smooth stir it into the hot milk.
- Cook in a double boiler for an hour, add salt to taste, and serve with cream.
Historical transcription
Source method
- 1
Heat a pint of milk to boiling. Into a pint of cold milk stir four tablespoonfuls of flour, and when this is smooth stir it into the hot milk. Cook in a double boiler for an hour, add salt to taste, and serve with cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.