Oatmeal
Ingredients
Directions
Prepare
Wet the oatmeal with just enough water to moisten it.
Pour the boiling water over the oatmeal.
Cook
Transfer to the inner cup of a double boiler and boil rapidly, stirring continuously until it sets.
Place the inner cup in the outer boiler and cook for three more hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Coarse oatmeal
- Forms the body of the porridge and thickens as its starch absorbs water and swells.
- Boiling water
- Hydrates the oats and starts gelatinizing their starch, setting the texture of the porridge.
The step that matters
Stirring until it sets. Oat starch can settle and scorch on the bottom of the pan while thickening. Constant stirring keeps the mixture even and prevents lumps and burnt patches before it sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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