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Oatmeal Porridge

A simple porridge made by boiling water and oatmeal, optionally finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oatmeal Porridge

Ingredients

Directions

Cook the porridge

  1. Bring 1½ quarts of water to a boil in the inner dish of a double boiler.

  2. Sprinkle in 1 cup of coarse oatmeal while stirring.

  3. Boil rapidly until the grain is set.

  4. Transfer to the outer boiler and cook continuously for three hours or longer.

Finish and serve

  1. Add ½ cup of cream just before serving, if desired.

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 oatmeal
Its starch thickens the water into a porridge as it cooks and gelatinizes.
Water
Hydrates the oats so the grain softens and the porridge becomes liquid enough to cook through.
Cream
Adds richness and a smoother, softer mouthfeel to the finished porridge.

The step that matters

Boil rapidly until the grain is set. Oat starch must be brought to a boil while stirring so it gelatinizes evenly; if the oats are not stirred in and boiled properly they can clump and cook unevenly.

“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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