Oat Meal Mush
Ingredients
Directions
Prepare the oatmeal
Wash a tea-cup of oatmeal in cold water.
Pour off the water and husks.
Cook the porridge
Add three quarts of boiling water; as the mush thickens, add more.
Put in one tablespoonful of salt.
Boil for half an hour, stirring constantly.
It is improved by cooking an hour.
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. See the original page.
Explore the science
What each ingredient does
- Oatmeal (in the method)
- Provides the bulk of the porridge, as its starch swells and thickens the mush while it cooks.
- Boiling water (in the method)
- Hydrates the oats so they soften and swell into a smooth, thick mush.
The step that matters
Boil for half an hour, stirring constantly.. Oats settle and can scorch on the bottom of the pot. Constant stirring keeps them evenly suspended and heated, so the porridge thickens smoothly without sticking.
“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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