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To Make Oatmeal Flummery

A traditional British oatmeal dish cooked by soaking groats, boiling, and setting.

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

Ingredients

Directions

Soak the groats

  1. In the morning, combine bruised groats and 3 pints of water in a bowl and let it sit until noon.

  2. Pour off the water and add the same amount of water again, stirring well.

  3. Let it sit until 4 o'clock, then strain through a sieve or cloth.

Cook and set

  1. Boil the mixture, stirring continuously and adding a spoonful of water as needed.

  2. When it thickens and leaves a plate when dropped, pour it into glasses to set.

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

Bruised groats
Provide the oat base that thickens into the flummery's body as it cooks.
Water
Soaks and extracts the groats, then loosens the mixture during boiling so it does not scorch.

The step that matters

Boiling until the mixture thickens. Stirring continuously and adding water as needed keeps the starch from sticking and scorching, while cooking until it coats a plate lets the starch gelatinise and set once cooled.

“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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