(a) Fine meal made from chestnuts, barley, or another grain; (in later use chiefly) maize flour, esp. as used in Italian cookery. (b) A paste or…

Porridge.

Oatmeal porridge. Now rare (Scottish in later use).

= sense 1, ‘generally denoting milk and meal boiled together’ (Jamieson); also humorously as a term of endearment.

A kind of oatmeal pottage: see quot. 1620 –25.

= plum broth, n.

An article of diet formerly in common use in Scotland (and some parts of Ireland), consisting of farinaceous matter extracted from the bran or husks…

A kind of coarse porridge made from whole meal. ? Obsolete.

Boiled pearl barley.

A thick soup or porridge (porridge, n. 1) containing raisins, currants, spices, etc., often flavoured with brandy, claret, or another liquor and…

Thick gruel or spoon-meat, frequently referred to as a rustic or nautical dish or simple medicinal remedy; burgoo. †Hence, a ship-doctor's medicines.

(See quot. 1620.)

Oatmeal boiled to a stiff jelly.

Whole maize kernels which have been soaked in a lye or lime solution, typically used in making grits.

A dish consisting of oat flakes, oatmeal or another meal (or flaked cereal) boiled in water or milk and often served for breakfast. Cf. oatmeal, n.…

A porridge made from coarsely ground maize.

Meal and water stirred together so as to form a thick gruel. Frequently used as a designation for food of the brose or porridge kind in general…

A kind of porridge made of cornmeal boiled in water until it thickens.

Chiefly North American. Porridge; spec. porridge made with maize meal boiled in water or milk until thick. Frequently in mush and milk, mush and mo…

Roasted and finely ground maize, often carried as a provision by travellers. Also called nocake, parched corn, pinole. Cf. hominy, n.

Porridge made by stirring oatmeal (or occasionally some other meal) in boiling water or milk. (Originally Anglo-Irish.)

A porridge made from oatmeal, sometimes flavoured with vegetables. Also figurative: a mess, a jumble; a collection of small pieces.

Among North American Indian peoples: a kind of porridge made from maize. Also: a stew made with this, along with other ingredients such as…

‘Oatmeal boiled to a consistence somewhat thicker than gruel’ (Jamieson); thin porridge, drammock.

A kind of corn or other meal; gruel or porridge made of this.

A thick oatmeal gruel or porridge used chiefly by seamen; loblolly.

A dish of boiled oatmeal and kale or cabbage.

In the Caribbean and Angola: a kind of porridge or dumpling made from cornmeal or cassava flour.

porridge flavoured with pepper.

A gruel or porridge made from cooked buckwheat or other meals or cereals.

= polenta, n.; maize porridge, a national dish in Romania.

= skilly, n.

A kind of thin, watery porridge, gruel, or soup, commonly made from oatmeal, and traditionally used especially in prisons and workhouses.

(see quots.).

(see mush, n.1 1).

porridge made with oatmeal.

In South Africa, West Africa, and the Caribbean: porridge, esp. porridge made from maize meal (see also mealie-pap n. at mealie, n. compounds 2).

A kind of thick porridge made from (usually maize) flour and water, forming a staple food in parts of East Africa. Cf. nsima, n., unga, n.

Originally U.S. Porridge made with oatmeal.

More fully mealie-meal pap, mealie-meal porridge. Porridge made from maize meal.

maize-meal porridge; = mealie-meal pap at mealie-meal, n. 2.

In Kenyan and Tanzanian cookery: a light liquid food, typically eaten for breakfast, made by boiling (often fermented) millet flour or another…

In Zimbabwe and southern Africa: a porridge made of ground maize, millet, or sorghum.

A kind of thick porridge made from meal (flour) and water and forming a staple food in parts of southern and eastern Africa.

Porridge made from maize meal.

Porridge made from maize flour; (also) maize flour.

Porridge made from maize meal; = putu pap, n.

In Nigeria: a kind of maize meal; (also) a porridge made from this.

porridge made with whey instead of water.