Weekend Cooking: 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.

From A Plain Cookery Book for the Working Classes by Charles Elmé Francatelli (1852 London)