Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoonfuls to every pint
- 77 absolutely necessary
- pepper
- salt
Directions
absolutely necessary. The wheat takes a long time to get tender, probably four hours.
Sago Porridge. — Wash the sago in cold water and boil it in some water, allowing about two tablespoonfuls to every pint ; add pepper and salt and let cold milk be served with the porridge.
Milk Toast. — This is a very useful way of using up stale bread. Toast the bread a light brown, and if by chance any part gets black scrape it gently off. Butter the toast slightly, lay the toast on the bottom of a soup-plate, and pour some boiling milk over it. Yery little butter should be used, and children often prefer a thin layer of marmalade to butter.