Oatmeal Mush
Ingredients
Directions
Cook the porridge
Combine the oatmeal, water, and salt in a double boiler. Do not stir.
Cover the kettle tightly and keep the water in the lower kettle boiling.
Cook for 3 hours.
Prepare for breakfast
For breakfast, prepare the mush the day before.
Leave it in the kettle overnight.
In the morning, add ½ cup boiling water.
Replenish the hot water in the lower kettle and heat while preparing the rest of breakfast.
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 oatmeal
- Provides the bulk of the porridge, and its starch thickens as it cooks in water.
- Water
- Hydrates the oats so they soften and swell into a thick, spoonable mush.
The step that matters
Do not stir. Stirring breaks up the oat grains and releases extra starch, which can make the porridge gluey. Keeping it still in the double boiler lets the grains soften gently and keeps the texture even.
“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.
More oatmeal porridge recipes
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 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.