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Oatmeal Porridge

A simple hot oatmeal porridge made by boiling water and stirring in coarse oatmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Oatmeal Porridge

Ingredients

Directions

Prepare

  1. Store oatmeal in a covered dry jar to keep it clean.

  2. In a clean saucepan, bring 1 pint of water to a boil.

Cook

  1. Sift 2 to 3 ounces of oatmeal into the boiling water, spreading it evenly to avoid lumps.

  2. Return the saucepan to the heat and boil briskly for 1 to 2 minutes to mix well.

  3. Reduce heat and simmer for 3 to 15 minutes, stirring to prevent burning and lumps.

Recipe from a historical cookbook (Internet Archive).

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 body of the porridge as its starch thickens in the simmering water.
Water
Hydrates the oats and carries the heat that softens and thickens them.

The step that matters

Sifting the oatmeal into boiling water. Adding oatmeal gradually and spreading it evenly lets each grain hydrate separately. Dumping it in at once clumps the starch into lumps that are hard to smooth out.

“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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