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Breakfast

Milk and Porridge

A simple porridge made by simmering milk, oatmeal, and salt until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Milk and 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 saucepan, bring the milk to a gentle boil.

  2. Stir in the oatmeal and salt.

  3. Reduce heat and simmer for about 10 minutes, stirring occasionally until thickened.

  4. Serve warm.

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

Milk
Provides the liquid that the oats absorb, and its proteins and sugars give the porridge a creamy, soft body.
Oatmeal
Its starch swells as it cooks in the liquid, thickening the porridge into a spoonable texture.

The step that matters

Simmering until thickened. Oat starch needs gentle heat and time with stirring to swell and thicken evenly. Stirring also keeps the oats from settling and scorching on the bottom of the pan.

“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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