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Oat Meal Geuel

A simple oatmeal dish made by soaking coarse oats, straining, boiling the liquid, and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oat Meal Geuel

Ingredients

Directions

Prepare the oat liquid

  1. Soak coarse oat meal in cold water for half a day.

  2. Pour the mixture through a sieve.

Cook and season

  1. Boil the strained liquid for 30 minutes, stirring constantly.

  2. Season with salt to taste.

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

Coarse oat meal
Provides the starch that thickens the liquid into a gruel as it cooks.
Cold water
Soaks the oats and draws out their starch and flavour into the liquid.

The step that matters

Boil the strained liquid for 30 minutes, stirring constantly. Starch granules swell and gelatinise as the liquid heats, and constant stirring keeps them from settling and scorching on the bottom of the pan.

“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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