Oatmeal Flummery
Ingredients
Directions
Prepare
Boil 2 quarts of water.
When the water is tepid, add 1 quart of oatmeal.
Let the mixture stand for several days until it sours, rubbing the oatmeal well through the water.
Finish and serve
Strain off the thickened water and boil it.
Serve with cream or milk.
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
- Oatmeal
- Releases starch that thickens the water and provides the material that sours during standing.
The step that matters
Letting the mixture stand until it sours. Souring depends on naturally occurring microbes fermenting the oat starches and sugars into acids. Stopping too early leaves the flavour flat and the liquid thin, while standing too long can make it overly sharp. Judging the sourness by taste is the cook's main check.
“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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