Oatmeal Flummery No. 2
Ingredients
Directions
Soak the oatmeal
Put the oatmeal into a large bowl and pour 2 gallons of cold water over it.
Stir well and let it stand overnight.
In the morning, drain off the water until it looks clear.
Add 2 gallons of fresh water, stir well, and strain through a wire sieve into a broad pan.
Keep the mixture in a cool place for 48 hours, changing the water morning and night.
Make the flummery
After draining off the last water, blend the tepid water with the starch at the bottom of the pan.
Pour the mixture into the boiling water in a double kettle, stirring briskly to prevent lumps.
Add the salt and cook until the flummery looks clear.
Serve
Serve hot or cold with cream and sugar.
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
- Medium oatmeal
- Its starch thickens into the smooth, jelly-like body of the flummery as it cooks.
- Boiling water
- Heats the starch so it gelatinises and sets the mixture into a clear, firm texture.
The step that matters
Pour the mixture into the boiling water while stirring briskly. Starch clumps quickly when it meets hot liquid. Constant stirring spreads the starch evenly so it gelatinises smoothly instead of forming 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.