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Oatmeal Porridge

A simple porridge made by boiling water, adding oatmeal, seasoning with coarse sea salt, and serving with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oatmeal Porridge

Ingredients

Directions

Prepare

  1. In a saucepan, bring enough water to a boil for the desired amount of porridge.

  2. Gradually add a handful of oatmeal while stirring quickly with a wooden spoon.

  3. Continue stirring until the mixture thickens to a gruel-like consistency.

Cook and serve

  1. Add coarse sea salt to taste and boil for 10 minutes.

  2. Add a little more boiling water and boil for an additional 5 minutes until smooth.

  3. Serve in pudding dishes and dip each spoonful into a jug of 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 body of the porridge as its starch thickens into a gruel-like texture when boiled.
Milk
Adds creaminess and mild sweetness to each spoonful as it is served cold or warm alongside.

The step that matters

Gradually add the oatmeal while stirring quickly. Oatmeal dropped in all at once clumps into lumps that stay dry inside. Adding it in a steady stream while stirring disperses the grains so starch can hydrate evenly and the porridge turns smooth.

“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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