Skip to main content
Main

Oatmeal Porridge

A simple porridge made by boiling cold water with salt and oatmeal, served with jam and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Oatmeal Porridge

Ingredients

Directions

  1. In a pan, bring 1 quart of cold water to a boil.

  2. Add 1 teaspoon of salt.

  3. Slowly sprinkle in 4 tablespoons of oatmeal while stirring to prevent lumps.

  4. Boil for 25 to 30 minutes, stirring occasionally.

  5. Serve with jam and milk.

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

Oatmeal
Forms the thick body of the porridge as its starch swells and gelatinizes in boiling water.

The step that matters

Sprinkling in the oatmeal slowly while stirring. Dry oats clump when they hit hot water, and the outer layer gelatinizes quickly and seals the grains together. Adding them slowly while stirring keeps the grains separate so the porridge cooks smooth instead of lumpy.

“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

Scottish 4Cheese 3Scotch 3 See all 277 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes