Oatmeal Gruel
Ingredients
Directions
Boil the oatmeal slowly in 4 pints of water until reduced to 2 pints.
Strain the mixture through a sieve.
Add milk if a thinner consistency is desired.
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.
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Explore the science
What each ingredient does
- Oatmeal
- Forms the body of the porridge as its starch thickens the liquid while it simmers.
The step that matters
Boiling until reduced to 2 pints. Oatmeal starch gelatinises as it heats in water and thickens the liquid. Reducing slowly, rather than boiling hard, lets the starch hydrate evenly and keeps the porridge from scorching on the bottom of the pan.
“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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