Oatmeal Mush
Ingredients
Directions
Make the porridge
Heat the water to boiling in the inner dish of a double boiler.
Sift in the oatmeal and boil rapidly, stirring continuously until it thickens.
Transfer to the outer boiler with boiling water and cook for three hours or longer.
Serve
Serve warm with 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
- Swells and thickens in the water to form the body of the porridge.
- Water
- Hydrates the oats so they soften and gelatinize into a creamy texture.
The step that matters
Sifting in the oatmeal while boiling. Adding oats slowly while stirring constantly keeps the grains separated, so they hydrate evenly instead of clumping into lumps.
“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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