Scotch Oatmeal Porridge
Ingredients
Directions
In a pot, bring 4 cups of water to a boil.
Gradually stir in 1 cup of oatmeal, ensuring it doesn't clump.
Add ¼ teaspoon of salt and continue stirring.
Boil for at least 15 minutes, stirring frequently for a thicker porridge.
Serve on a flat dish for better moisture evaporation.
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
- Provides the starch and body that thicken the water into a porridge.
The step that matters
Stirring while the oatmeal cooks. Oats must be added gradually and stirred so the starch disperses evenly instead of forming lumps. Stirring during the boil also keeps the porridge from sticking to the bottom of the pot and scorching.
“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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