Quaker Oats
Ingredients
Directions
Cook the oats
Bring salted water to a boil over high heat.
Slowly stir in the oats with a fork and cook for 5 minutes.
Transfer to a double boiler, cover, and cook for 1-2 minutes.
Hold and serve
Place in a Caloric cooker and leave for 4-5 hours or more.
If not hot enough before serving, heat over fire until steaming.
Serve with cream and sugar.
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
- Provide the bulk and body; their starch swells and thickens as they absorb the hot water.
- Boiling water
- Hydrates the oats so their starch can gelatinize and the porridge sets to a soft, creamy texture.
The step that matters
Slowly stirring in the oats. Adding oats gradually while stirring keeps the grains separated, so their outer starch does not gel on contact and form lumps. Even hydration gives a smooth, uniform porridge.
“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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