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Oatmeal Porridge

A simple oatmeal porridge made by soaking oats, boiling with water, adding salt, and cooking until thick.

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

Ingredients

Directions

Soak and strain

  1. Soak the oatmeal in cold water for several hours.

  2. Strain the water into a saucepan and bring it to a boil.

Cook

  1. Add the soaked oatmeal and salt to taste.

  2. Cook for 20 to 30 minutes, stirring frequently.

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

Medium oatmeal
Its starch thickens the liquid as it cooks, giving the porridge its body.
Cold water
Hydrates the oats during soaking and becomes the liquid that cooks them into porridge.

The step that matters

Stirring frequently while cooking. Oats are heavy and settle onto the bottom of the pan, where they can scorch. Stirring keeps them suspended and evenly heated, and prevents lumps as the starch thickens.

“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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