Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Meal and Flour Porridge
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Ella Fairchild, Palatine, 111.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 tablespoons of Indian meal
- the same quantity of flour
- a cup of boiling water
- a pt. of scalding milk
Method
Mix together 2 tablespoons of Indian meal and the same quantity of flour, wet them with cold water and stir into a cup of boiling water.
Cook in a double boiler for half an hr., stirring often.
Add salt, and beat in slowly a pt. of scalding milk, cook, stirring constantly for 15 minutes longer.
Serve with cream.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 3. The excerpt below is the record exactly as published.
MEAL AND FLOUR PORRIDGE.— Mix together 2 table- spoons of Indian meal and the same quantity of flour, wet them with cold water and stir into a cup of boiling water. Cook in a double boiler for half an hr., stirring often. Add salt, and beat in slowly a pt. of scalding milk
Cook this with the app: pantry check, scaling, and the assistant.