Oatmeal Porridge
Ingredients
Directions
Start the porridge
Bring 1½ pints of water or milk to a boil.
Slowly pour in ⅓ cup of oatmeal while stirring continuously.
Boil for 10 minutes, then add salt to taste.
Finish cooking
Continue boiling for another 10 to 20 minutes, stirring occasionally to prevent burning.
Use an iron saucepan for best results.
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 liquid and thickens the porridge into a creamy texture.
- Water or milk
- Hydrates the oats so they soften and cook, and milk adds richness and body.
The step that matters
Stirring in the oatmeal slowly and continuously. Oat starch hydrates unevenly and forms lumps if the oats are added all at once or left unstirred. Stirring disperses the grains so the porridge cooks smooth, and occasional stirring during the long boil keeps the bottom from scorching.
“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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