Everything could be turned into a porridge
There are fewer things easier to prepare than porridge. Even in the eighteenth century, it was a popular breakfast both in the cities and the countryside of the colonies because of how simple it was to prepare. And the best part is that almost everything could become a delicious and satiating porridge.
Most recipes call for ground corn flour. Yet there are way more options to make a porridge. Grounded vegetables, other grains, legumes, or seeds are all you need. As long as everything is mashed up, you simply mix it with milk or water, and the porridge is ready to eat.