Name: Cream Oatmeal
Ingredients: salt

Cream Oatmeal

Ingredients

salt

Directions

Boil oatmeal for an hour as for breakfast use. Rub it through a fine sieve, add a little milk, and cook it very slowly in a double boiler for half an hour longer. When perfectly smooth, add a little salt and cream.
This is the most delicate preparation of oatmeal that an invalid can take.
Prepare a thin mush of Indian meal, water, and salt, and boil till smooth. Drop this batter into iron-clad pans, made very hot and buttered, and bake till brown.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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.