Foods of England - Thick Milk

Thick Milk

Dairy
Historic

Milk or buttermilk boiled with flour. Repeatedly mentioned in newspapers and texts from the mid 18th Century as a food for the ill, or a breakfast for the poor.

Original Receipt in Francatelli 1852;

No. 8. Thick Milk for Breakfast.
Milk, buttermilk, or even skim-milk, will serve for this purpose. To every pint of milk, mix a piled-up table-spoonful of flour, and stir the mixture while boiling on the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato. This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money.

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