Recipes - Desserts - Porridge

Cream of wheat with dates, dry apricots, raisins and honey

Portions for 1 serving:

3 oz cream of wheat

4/5 pint water

1/4 tsp iodized salt

4 dry apricots

4 dates

1/2 oz raisins "Seedless Thomson"

4 tsp honey

1/8 tsp cinnamon

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.

Cut the dates and the apricots in four and add them to the cream of wheat with the raisins and the cinnamon. Cover and stir from time to time with a fork. Cook for 20mn.

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