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Preserve

Oatmeal Porridge

A simple oatmeal porridge made with coarse oatmeal, salt, and water, cooked slowly for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oatmeal Porridge

Ingredients

Directions

Combine

  1. In a farina kettle (or a tin pail set in a kettle of boiling water), combine the oatmeal and salt.

  2. Pour in the water, hot or cold.

  3. When the mixture thickens, give it one good stir.

Cook

  1. Cook for three hours without stirring or adding water, except in the under kettle.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Oatmeal
Its starch swells in the water and thickens the liquid into a porridge.

The step that matters

Cooking without stirring or adding water. Stirring during the long cook can make the oats gummy, and added water thins the porridge, so its thick, set texture is lost.

“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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