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Porridge

A hot 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 continuously.

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

  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
Its starch swells in hot water and thickens the liquid into a porridge.

The step that matters

Stirring while adding the boiling water. Stirring as the boiling water goes in separates the oatmeal particles so they disperse rather than clump into lumps that stay dry in the centre.

“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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