Recipes > Rice, Cereals, Grains > Milk Porridge

Milk Porridge


The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let it boil five minutes, stirring it constantly, add a little cold milk, give it one boil up, and it is ready for use.


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The White House Cookbook (1887).

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