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Dessert

Oatmeal Jelly

A jelly made by boiling oatmeal water with salt, optionally flavored with treacle or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oatmeal Jelly

Ingredients

Directions

Prepare

  1. Combine oatmeal with hot water in a basin until it is rather thin.

  2. Let the mixture stand for half an hour.

  3. Decant or strain off the supernatant liquid.

Make the jelly

  1. Boil the liquid with a little salt until it forms a jelly upon cooling.

Serve

  1. For weak patients, serve a dessert spoonful every half hour.

  2. Add treacle to keep the bowels open or flavor with lemon juice if desired.

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
Its starch thickens the liquid and sets into a jelly as it cools.

The step that matters

Boil the strained liquid until it is thick enough to set. Starch in the liquid swells and thickens when heated, and it gels as it cools. If the liquid is not boiled enough, the starch stays too dilute and the jelly will not set firmly.

“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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