Porridge (for Breakfast)
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 5 oz Oatmeal
- 1 pint Water
- 1 pint New Milk
- Salt or Sugar
- Milk or Cream
Instructions
- Put a pint of cold water into a stewpan over the fire.
- As it boils, dredge in the oatmeal with your left hand while stirring with your right.
- Boil for twenty minutes.
- Send it to table in a soup-plate.
- Serve with a little salt or sugar to taste, and hand round with it a jug of hot or cold milk or cream.