Shredded Wheat
Ingredients
Directions
Prepare
Mix the oatmeal with cold water in a cup.
Bring 4 cups of salted water to a boil.
Cook the porridge
Pour the oatmeal mixture into the boiling water.
Boil briskly for 20 minutes, stirring frequently.
Transfer to a double saucepan and boil for another 30 minutes.
Serve
Serve in porridge saucers to form a jelly.
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
- Coarse oatmeal
- Forms the bulk of the porridge and thickens as its starch gelatinises in the boiling water.
- Salted water
- Cooks the oatmeal and seasons the porridge as it is absorbed.
The step that matters
Boil briskly for 20 minutes, stirring frequently. Oatmeal can settle and scorch on the bottom of the pan. Frequent stirring keeps it from sticking and helps the starch hydrate evenly for a smooth, uniform texture.
“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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