From "The Swiss Cookbook". The author says that it is supposed to be served as a breakfast or supper–not dessert–and that it "is a throwback to the old Swiss country habit of eating a cereal gruel with fruit and milk for supper because these were the foods on hand." She says that whole-wheat and other dark breads with butter are usually served with it. I haven’t tried it yet. This is for one serving. Overnight standing time is not included. — posted by Debbie R.
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