Oatmeal Flummery No. 2
Ingredients
Directions
Soak the oatmeal
Put the oatmeal into a large bowl.
Pour 2 gallons of cold water over it and stir well.
Let it stand overnight.
In the morning, drain off the water until it looks clear.
Add 2 gallons of fresh water and stir well.
Strain it through a wire sieve into a broad pan.
Keep this in a cool place for 48 hours, changing the water night and morning.
Make the flummery
When the last water has been drained off, blend the tepid water with the starch at the bottom of the pan.
Pour it into the boiling water in a double kettle, stirring briskly to prevent lumps.
Add the salt and cook until the flummery looks clear.
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
- Oatmeal
- Provides the starch that thickens the flummery as it cooks and sets.
- Boiling water
- Heats the starch so it gelatinises and thickens into a smooth pudding.
The step that matters
Pour the starch mixture into boiling water while stirring briskly. Adding the starch to hot water without constant stirring causes lumps, because the outside of each particle gelatinises and seals off the dry inside. Brisk stirring disperses the starch evenly so it thickens smoothly.
“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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