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Breakfast

Quaker Oats

A simple oatmeal dish made by boiling oats in salted water, then simmering and serving with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Quaker Oats

Ingredients

Directions

Prepare

  1. Boil the salted water in a pot.

  2. Slowly stir in the oats with a fork.

Cook

  1. Cook for 5 minutes.

  2. Transfer to a boiler of hot water, cover, and cook for 1-2 minutes.

Hold and serve

  1. Place in a Caloric cooker and leave for 4-5 hours.

  2. If not hot enough before serving, heat over the fire until steaming.

  3. Serve with cream and sugar.

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

Oats
Their starch swells and thickens as it absorbs the water, forming the porridge's body.
Boiling water
Hydrates the oat starch so it gelatinises and the porridge thickens as it cooks.

The step that matters

Slowly stir in the oats with a fork. Adding the oats gradually into boiling water while stirring separates the grains so each one hydrates evenly. Dumping them in at once lets the outer starch seal into clumps that stay dry inside.

“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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