Creamed Oatmeal
Ingredients
Directions
Prepare
Boil the oatmeal in water as you would for breakfast.
Rub it through a fine sieve.
Cook and finish
Cook the sieved oatmeal slowly in a double boiler for 30 minutes.
When smooth, add a little salt and more cream.
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 dish and thickens as its starch gelatinises with heat.
- Cream
- Adds richness and a smooth, velvety texture.
The step that matters
Rubbing the oatmeal through a fine sieve. Sieving breaks up the cooked oat pieces and removes lumps, so the final texture comes out smooth rather than grainy or pasty.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.