The Pamphlet Collection of Sir Robert Stout: Volume 39
6. Indian Meal Porridge
6. Indian Meal Porridge.
|One pound of Indian meal; soak over night in two quarts of water, boil next morning half an hour, stirring it during the time||1|
|Two pounds of brown bread||3|
Professor Johnstone says that Indian corn meal is richer in gluten and fatty matter than wheaten flour, with much less starch and water.