Brein in Milk

For the porridge in milk quickly scald millet porridge two or three times with hot water. Heat the milk, add the scalded millet, add a little salt and bring to the boil. Continue steaming slowly and let it swell nicely.

Preparation Tip:

This porridge in milk was usually served as the evening main course. Before that, for vitamin reasons, there was usually a salad. While the Brein was served by the peasants without any refinement, in middle-class households it was often over-sugared and topped with browned butter.

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