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Porridge

A simple porridge made from coarsely‑ground Scotch oatmeal, boiled with water and served with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Porridge

Ingredients

Directions

Make the porridge

  1. Mix the oatmeal with cold water until smooth.

  2. Pour in boiling water while stirring frequently.

  3. Cook over heat for 40 minutes, stirring often.

  4. If too thick, add a little water.

Serve

  1. Serve in a hot soup plate and add milk.

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

Oatmeal
Forms the body of the porridge as its starch thickens during cooking.
Water
Hydrates the oats so they swell and cook into a smooth, thick mixture.
Milk
Adds creaminess and mild sweetness when stirred in at serving.

The step that matters

Stirring while the water is added and during cooking. Oat starch can settle and scorch on the base of the pan if left still, and stirring keeps the porridge smooth and evenly thickened.

“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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