The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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Oatmeal Porridge

1198. This, as made in Scotland, is a very useful dish, and is there the chief food of the labouring classes. The receipt for its concoction is given at page 292, and the cost is merely that of the meal and the milk eaten with it. A quarter of a pound of oatmeal, costing about three farthings, will make more than a quart of porridge, the quantity of meal required varying with its quality. With this food a good breakfast or supper may be made for one penny.

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