Pōr'ridge, n.

n. [Either corrupted from potage, or for porrage, from porrum, porrus, leek. Cf. O. Fr. porrée or porée, beets, pot-herbs, and thence, also, potage made of beets or with other herbs. Cf. PORRINGER.] A kind of food made by boiling vegetables in water, with or without meat; — often made, in America, by boiling meal, flour, or other farinaceous substances in water, or in milk and water, to the consistency of thin paste; sometimes, also, by boiling milk alone until it becomes slightly thickened; as, rice-porridge, bean-porridge, and the like.