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Oatmeal Porridge

A simple hot porridge made from oatmeal simmered in water or milk with salt.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. In a pot, bring water or milk to a boil.

  2. Add oatmeal and a pinch of salt.

  3. Reduce heat and simmer for 10-15 minutes, stirring occasionally.

  4. Serve warm, adjusting consistency with more liquid 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

Oatmeal
Provides the starch and fibre that thicken the liquid into a porridge.
Water or milk
Hydrates the oats so they soften and swell, and sets the final texture and richness.

The step that matters

Simmering with occasional stirring. Oats thicken as their starch gelatinises in hot liquid. Stirring prevents scorching on the base of the pot and keeps the texture even, while low heat avoids boiling over.

“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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