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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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porridge
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Oatmeal boiled to a soft consistency and eaten nowadays as a breakfast dish, with milk or cream. Historically it was a staple diet in Scotland (hence the definition in *Johnson's dictionary of oats as 'a grain which in England is generally given to horses, but in Scotland supports the people'). Customs sometimes attached to porridge in Scotland have included the tradition that salt may be added when eating it but not sugar, and that it should be consumed standing up.
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