Ingredients
4 1/2 cup water
1 1/2 cup oatmeal, * see note
1/2 cup dried fruit
1 (raisins, apples, apricots,
1 dash ground nutmeg
1 dash ground mace
1 dash ground cinnamon
Directions
Recipe by: McDougall Bring water and fruit to a boil. Slowly add
cereal to boiling water while stirring. Reduce heat to low, cook,
stirring frequently, 15 to 30 minutes. The longer the ingredients
cook, the softer they will be.
The porridge should be like a thick soup. Do not add milk at the
table.
HELPFUL HINTS: Most health food stores sell many kinds of whole grain
cereals. Follow directions on package, but increase the amount of
water by 1/2 cup for every two servings.
For added flavor, add a sprinkle of nutmeg, mace, cinnamon, or any
combination of these. From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Servings: 4 servings
Porridge Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is actually possible to trace the history of written recipes back into history, in truth as far into history as early Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient chefs made use of many different herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Moving on, there are two interesting recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are unconnected to the indian food that appears on menues today, but rather accounts of the types of food eaten by the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new spices and herbs was responsible for an eruption in publications on food, some of which still exist in private cookery archives. By the advent of the 1900s, recipe publications are starting to become popular mostly as a result of increased literacy, leisure time and having more money. |
We hope you enjoy this Porridge recipe.
