Porridge
Ingredients
Directions
Boil ½ pint of water in a saucepan with a sprinkle of salt.
Gradually sprinkle in ½ cup of coarse oatmeal while stirring briskly to avoid lumps.
Once thickened to your preference, reduce heat and cover, simmering for up to 2 hours. Stir frequently to prevent sticking, replacing the lid each time.
Serve hot in a bowl or on a plate with sugar or treacle.
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 thick body of the porridge as its starch swells and gelatinises in hot water.
The step that matters
Sprinkling in the oatmeal while stirring. Adding oatmeal gradually while stirring briskly separates the grains so they hydrate evenly, preventing dry clumps and lumps that are hard to smooth out later.
“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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