Oatmeal Gruel
Ingredients
Directions
Cook
Add oatmeal and salt to 2 cups boiling water.
Cook four or five hours in a double boiler, adding more water if necessary.
Finish and serve
Strain and dilute with hot milk to make it of right consistency.
Reheat and serve.
Add sugar and flavoring if 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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal (in the method)
- Its starch swells in the water and thickens the porridge into a body.
- Milk (in the method)
- Adds richness and creaminess, and thins the cooked porridge to the desired consistency.
The step that matters
Cook four or five hours in a double boiler. A double boiler holds the heat gentle, so the oatmeal simmers slowly without scorching on the bottom. Adding water as it reduces keeps the starch from thickening too much.
“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.
More oatmeal porridge recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.