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Josselyn, writing in 1671, gives a New England dish, which he says is as good as whitpot, made of oatmeal, sugar, spice, and a "pottle of milk;" a pottle was two quarts. At a somewhat later date the New Hampshire settlers had a popular oatmeal porridge, in which the oatmeal was sifted, left in water, and allowed to sour, then boiled to a jelly, and was called "sowens."
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