Recipes - Desserts - Porridge

Cream of wheat with apples, raisins and honey

Portions for 1 serving:

3 oz cream of wheat

4/5 pint water

1/4 tsp iodized salt

1 apple

1/2 oz raisins "Seedless Thomson"

4 tsp honey

1/2 cup half-skimmed milk

1 cup of half-skimmed milk to drink with the cream of wheat

The portions indicated are for a whole meal.

Start by heating the water in the lower part of a double-boiler (or porridger). Pour the 4/5 pint of water and the salt in the upper part and bring to boil by placing it directly on the fire. When the water boils, pour at once all the cream of wheat in the water and stir with a wooden spoon until it thickens. Lower the heat and continue to stir until the cream of wheat starts boiling. Remove from the fire and place the upper part on the lower part of the double-boiler in which the water should be simmering.

Peel the apple, cut it in small pieces and add directly in the cream of wheat with the raisins. Cover and stir from time to time with a fork. Cooking time depends on the size of the apple pieces. With 1/2" size pieces, cooking takes 2 hours; with 1/4" pieces, only 30mn. This is a recipe to do when not in a hurry.

Otherwise the apple can be cooked with sugar in a separate pan.

When ready, pour the cream of wheat in a soup plate and add milk and honey to sweeten it.

If there is some cream of wheat left over, pour it in an oiled plate, let it cool and place in the refrigerator. It can then be fried in some corn oil and served at breakfast with egg and bacon.